FASSOULADA (GREEK BEAN SOUP)
This classic Greek vegetarian soup is simple to make. Serve it with lots of fresh crusty bread. From Modern Greek.
Provided by Dreamer in Ontario
Categories Onions
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Drain beans and place in large saucepan.
- Cover with cold water and bring to a boil, skimming off any froth with a slotted spoon.
- Add all other ingredients except salt and pepper.
- Simmer for 1-1/2 hours or until tender.
- Allow to cool slightly.
- Season with salt and pepper and serve.
FASOLATHA (GREEK BEAN SOUP)
The Fasolatha (bean soup) Festival, originated in Florina, Macedonia, Greece, and is now a major cultural event in many Greek communities across the world. In the Northern hemisphere, the religious festival is traditionally observed near the start of winter - on St. Nicholas Day (during his lifetime he was known for giving sustenance to the poor). Food is a major part of the festival. Apart from Fasolatha (bean soup), Olives, Renga (smoked herring) freshly baked Florinian Bread (Pogatsa) Gyros, Souvlaki, Kebabs, and Loukoumathes (honey cinnamon - soaked donuts) are also served. Fasolatha is one of the heartiest dishes on the Greek vegetarian table, and a Lenten mainstay.
Provided by Molly53
Categories Lunch/Snacks
Time 50m
Yield 7 serving(s)
Number Of Ingredients 8
Steps:
- Soak the beans in water over night.
- Strain the water and place the beans in a pot with new water.
- Bring to a boil, remove from heat; strain water.
- Replace the beans, add the rest of the ingredients and enough water to cover all the ingredients and simmer covered for an hour.
Nutrition Facts : Calories 391.6, Fat 31.4, SaturatedFat 4.4, Sodium 370, Carbohydrate 23.2, Fiber 8.6, Sugar 4, Protein 6.3
FASOLADA (GREEK BEAN SOUP)
Very homey and comforting - especially on a cold day, when you want a more 'stick-to-your-ribs' type soup. This is definitely better made a couple of days in advance, so perfect to make over a quieter weekend to enjoy during a busier working week. The cooking time is approximate as it will depend on how old your beans are, how long you've soaked them, and how you cook them (I use a pressure cooker to cook the beans and then proceed with the rest of the recipe in a standard soup pot).
Provided by evelynathens
Categories Beans
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Cook the beans until tender. Drain.
- In a soup pot, add beans and enough water to cover beans plus 3 extra cups of water. Bring to a simmer. Add remaining ingredients, season to taste with salt and pepper, and simmer until vegetables are cooked through, and soup has thickened, about 20 minutes. (greeks like soft veggies, you may want your soup cooked slightly less if you like crispier veggies). This soup only improves over the next few days, so go ahead and make it way before you plan to eat it.
- Note: At the table, I like to serve this with the choice of regular Tabasco, and the green (jalapeno) version, for people to add to their bowls as per their liking. I like a couple of drops of the red Tabasco, and a bit heavier on the green for more herbal notes. Also, for a more European flavour, a generous sprinkling of grated parmesan cheese at the table is divine.
TRADITIONAL GREEK BEAN SOUP RECIPE (FASOLADA)
Looking for an authentic Greek bean soup (fasolada) recipe? Find out how to make it the traditional Greek way! This is the authentic recipe for fasolada, a trademark dish that has nourished generations.
Provided by Eli K. Giannopoulos
Categories Main
Time 1h40m
Yield 6
Number Of Ingredients 8
Steps:
- To prepare the fasolada (Greek bean soup), place the beans in a saucepan with plenty of cold water to cover them. Bring to the boil, turn the heat down to medium and parboil for 30-35 minutes, until slightly tender. Drain in colander and set aside.
- Finely chop the onion, celery and carrots. Add 3-4 tbsps of olive oil in a deep pan, add the chopped vegetables and blend. Sauté for about 2 minutes and add the tomato paste and continue sautéing for a minute.
- Add the parboiled beans in the pan and pour in enough boiling water to cover the beans and little bit more and blend lightly. Place the lid on and simmer the fasolada for about 35 minutes, until the beans are tender.
- Towards the end of cooking time, pour in the remaining olive oil and season with salt and pepper. Boil for a few more minutes, until the soup becomes thick and creamy.
- Serve this traditional Greek bean soup (fasolada) while still steaming hot with a few Kalamata olives and of course some village bread. Enjoy!
Nutrition Facts : ServingSize 1 bowl, Calories 339kcal, Sugar 5g, Sodium 495.2mg, Fat 22g, SaturatedFat 3g, UnsaturatedFat 17g, TransFat 0g, Carbohydrate 29.6g, Fiber 8.7g, Protein 8.7g, Cholesterol 0mg
GREEK BEAN SOUP (FASOULADA)
Rib-sticking and economical with a mediterranean flair! Serve with warm pita breads and crisp Greek salad!
Provided by PalatablePastime
Categories Lunch/Snacks
Time 1h25m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Heat olive oil in large pot; add onions, and saute until tender.
- Add carrots, celery, parsley, and dill weed; cook until carrots are glazed, 5-7 minutes.
- Mix in tomato paste, water, and beans; season to taste with salt and pepper.
- Bring to a boil, then reduce heat and cover.
- Simmer over low heat 1 or more hours or until beans are tender.
- Stir in lemon juice, if desired, just before serving.
Nutrition Facts : Calories 138.6, Fat 5.4, SaturatedFat 0.8, Sodium 58.2, Carbohydrate 18.4, Fiber 5.2, Sugar 3.1, Protein 5.4
FASOLADA (GREEK NAVY BEAN SOUP)
Perfect comfort food in Winter or anytime of year! A classic (actually, ancient) traditional Greek dish. Enjoy!
Provided by Alexa
Categories Greek
Time 5h15m
Yield 4-5 serving(s)
Number Of Ingredients 11
Steps:
- Leave beans to soak over night.
- Chop carrots, onions and celery ribs (with leaves) and add to pot with garlic sauteing in EVOO.
- Add tomato paste, sauce, and whole tomato, crush in hand.
- Add navy beans.
- Add enough water to cover, and remaining EVOO.
- Boil covered for an hour, turn way down heat, and simmer at least 4 hours. The longer, the better.
- Enjoy with additional EVOO on top, crusty bread, and a good hunk of feta.
Nutrition Facts : Calories 1994.8, Fat 216.6, SaturatedFat 29.9, Sodium 1297.6, Carbohydrate 19.2, Fiber 4.9, Sugar 13.2, Protein 4.2
ANCIENT BEAN SOUP - (FASOLADA)
Don't be put off by the metric measures, just use the Zaar converter. Soaking the beans is not included in the timing.
Provided by Annacia
Categories Beans
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Soak the beans in water over night.
- Then boil them with a bay leaf, in water just to cover for 5 minutes.
- Take the pot off the heat and cover for 1 hour.
- Pour the beans and bay leaf into the beef broth and slowly boil for 2 hours. Saute the onion in the lard and then add the parsley, the coriander, the salt and pepper.
- Add this to the beans.
- Add the honey and allow to boil slowly for a few more minutes.
- Before serving, add the garlic cloves that have been passed through a garlic press and mixed with the oil.
Nutrition Facts : Calories 480.7, Fat 38.4, SaturatedFat 13.9, Cholesterol 31.7, Sodium 324.9, Carbohydrate 27, Fiber 5.2, Sugar 5.5, Protein 8
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EASY GREEK BEAN SOUP (FASOLADA) | THE MEDITERRANEAN DISH
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5/5 (30)Total Time 30 minsCategory SoupCalories 894 per serving
- Add the chopped onion, salt and pepper. Cook for about 4 minutes over medium-high heat, stirring regularly. Now add the garlic, celery, bay leaf, and oregano. Cook 5 more minutes, stirring regularly.
- Add broth, cannelini beans, cumin, paprika and cayenne pepper. Raise the heat and bring to a rolling boil for 3 minutes or so. Reduce the heat to medium-low, cover and simmer for 10 minutes.
- Ladle 2 cups of the soup into the bowl of a small food processor or blender. Blend, then return to the cooking pot. Simmer for another 5 minutes. Remove from heat.
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