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
SOUPA FASOLIA
Thrifty, healthy, filling & delicious - courtesy of the Miami-Herald. Originally a Greek recipe, it was brought to the Miami area by Greeks who immigrated & dove for sponges. This recipe doubles well & freezes even better - ideal to make a big batch & freeze for those times when you want good food fast without heating up the kitchen. Serve with a multi-colored cherry tomato salad fresh from the garden & supper is done! Tip: double the herbs if using fresh from the garden.
Provided by Busters friend
Categories Beans
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Soak beans overnight. Drain, cover with water and bring to a boil over high heat. Drain and rinse again. Return to pot and cover with 2 inches of cold water. Bring to a boil, reduce heat and simmer.
- Sauté onion, carrots and celery in olive oil until golden. Add to the beans with the tomatoes and their juice, parsley, thyme and salt and pepper to taste.
- Cover pot and simmer until soup has thickened and beans are tender, about 2 hours. (I like to put my soup in a dutch oven with a tight lid & bake at 300 degrees - it doesn't seem tot heat the house up as much & there is no risk of scorching) Check often to avoid sticking if on stove top (check at an hour if in the oven), adding more water if necessary. Remove from heat and stir in lemon juice.
Nutrition Facts : Calories 297.9, Fat 18.6, SaturatedFat 2.6, Sodium 54.5, Carbohydrate 28.2, Fiber 6.6, Sugar 5.9, Protein 7.1
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
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