fasolada (vegetarian greek bean soup)

Name: Fasolada (Vegetarian Greek Bean Soup)
Yield: 6
Ingredients: 1 pound(s) dried white beans, navy, great northern, your choice; 1 large yellow onion, roughly chopped; 3 large carrots, peeled and sliced; 2 - celery stalks, strings removed and sliced; 3 medium ripe tomatoes or 15.5 ounce can peeled tomatoes; 2 tablespoon(s) tomato paste; 5 tablespoon(s) olive oil, extra virgin; 2 - bay leaves; - handful of fresh flat leaf parsley; - kosher salt and freshly ground black pepper to taste

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Marsha Gardner

Florala, AL

Updated on Sep 4, 2012

A simple, hearty, country meal for a cold winter's night. Add a nice Horiatiki (Greek Country Salad) and a flat bread and you have just transported yourself to Greece for dinner.

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yield 6 serving(s)

Ingredients

1 pound dried white beans, navy, great northern, your choice
1 large yellow onion, roughly chopped
3 large carrots, peeled and sliced
2 - celery stalks, strings removed and sliced
3 medium ripe tomatoes or 15.5 ounce can peeled tomatoes
2 tablespoons tomato paste
5 tablespoons olive oil, extra virgin
2 - bay leaves
- handful of fresh flat leaf parsley
- kosher salt and freshly ground black pepper to taste

How To Make fasolada (vegetarian greek bean soup)

Step 1

Soak bean in water overnight. Drain the beans and place in a large saucepan. Cover with cold water and bring to a boil, skimming off any froth with a slotted spoon.

Step 2

Add all the other ingredients except the salt and pepper, and simmer for 1 1/2 hours or until tender. Allow to cool slightly, season with salt and pepper, and ladle onto bowls. Serves 6 to 8
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