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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Fasolada (Greek Bean Soup) Recipe

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This recipe for Fasolada (Greek Bean Soup) is from Laura Post's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
500 g dry white beans (navy beans) (18 ounces)
3-4 carrots, finely chopped
1 large onion, finely chopped
3 stalks celery, finely chopped
130 ml extra virgin olive oil (1/2 c.)
2 Tbls. tomato puree
Pinch of paprika (hot or sweet)
Salt and Pepper
Directions:
Directions:
Place beans in a sauce pan with plenty of cold water to cover them. Bring to a boil, turn the heat down to medium and parboil for 30-35 min., until slightly tender. Drain in colander and set aside.
Add 3-4 Tbls. olive oil in deep pan. Ad the chopped vegetables and saute for about 2 min. Add the tomato paste and continue sauteing for a minute.
Add the parboiled beans in the pan and pour in enough boiling water to cover the beans plus a little more. Mix lightly.
Place the lid on and simmer for about 35 min or 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 with a few Kalamata olives and of course some village bread.

 

 

 

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