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Soups & Stews >  Greece >  Fasolada >

 

Fasolada

Bean Soup

• 1 LB dried white beans

• Cold water

• 1 large onion, chopped

• 3 carrots, peeled & sliced

• 3 stalks celery, cleaned & sliced

• 3 tomatoes, peeled, seeded & chopped (sub with canned tomatoes)

• 2 TBS tomato paste

• 5 TBS olive oil

• 2 bay leaves

• 1/4 C fresh parsley, chopped

• Salt & black pepper to taste

Place beans in a large cooking pot. Cover with cold water; bring to a boil, skimming off froth with a slotted spoon. Add remaining ingredients except for salt, black pepper and parsley. Simmer for one hour to ninety minutes, or until vegetables are tender. Allow to cool slightly; season with salt and black pepper to taste. Ladle into soup bowls and garnish with chopped parsley.

 

*Fasolada image (C) Gordon Joly (2006). Used under the Creative Commons Attribution-Share Alike 3.0 Unported license, a freely licensed media file repository.

 

Similar Recipes:

• Bean & Bacon Soup

• Frijoles en Charra (Mexican Bean Soup)

• Gronden Benes (Medieval Ground Beans Stew)

Related Link:

Food Fare Culinary Collection: Greek Culinaria

 

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