Fasolatha Greek Bean Soup Recipes
FASOLATHA - WHITE BEAN AND TOMATO SOUP
Fasolatha is a white bean and tomato soup with a nice and thick texture. All made from scratch using fresh ingredients.
Provided by [email protected]
Categories Main Course
Time 2h5m
Number Of Ingredients 7
Steps:
- Half fill a cooking pot with water and add the beans. Bring to a boil over high heat. Cook for 3-4 minutes and then drain beans in a strainer.
- Add all ingredients except the fresh tomato, tomato paste and olive oil in a cooking pot.
- Pour in 3 liters of water and bring to a boil over hight heat.
- Reduce heat to medium and simmer until beans get cooked and tender. It may take up to 2 hours depending on the variety of beans.
- Add the fresh tomato, tomato paste and olive oil. Make sure there is enough water as to cover the beans by 1/3. Season with salt and pepper.
- Cook for about 30 minutes more until soup gets nice and thick stirring occasionally so it won't stick to the bottom of the pot.
Nutrition Facts : Calories 790 kcal, Carbohydrate 87 g, Protein 28 g, Fat 39 g, SaturatedFat 6 g, Sodium 45 mg, Fiber 33 g, Sugar 4 g, UnsaturatedFat 33 g, ServingSize 1 serving
FASOLATHA
Fasolatha is the national Greek dish. It has nourished generations. Olive oil is one of the vital ingredients of this delicious dish so do not economize with it.
Provided by CORWYNN DARKHOLME
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 6
Number Of Ingredients 13
Steps:
- Rinse and strain soaked beans. Place in a large saucepan, and cover with water. Boil for 2 to 3 minutes. Drain, discarding the water.
- Cover the beans with 3 cups water, and bring to a boil. Add onions, carrots, celery, tomatoes, tomato paste, oregano, thyme, olive oil, and salt and pepper. Cover. Cook for about 50 to 60 minutes, until the beans are soft. Mix the parsley.
- If using a pressure cooker, cook all ingredients except parsley for 3 to 4 minutes under 15 pounds pressure. Stir in parsley.
Nutrition Facts : Calories 303.7 calories, Carbohydrate 26.8 g, Fat 18.4 g, Fiber 6.8 g, Protein 9 g, SaturatedFat 2.6 g, Sodium 198.3 mg, Sugar 4.3 g
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
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
My grandmother learned to make this delicious soup while living in Greece. I love fasolada because it's easy, cheap to make, and great for feeding large groups.
Provided by sb2boston
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 9h25m
Yield 10
Number Of Ingredients 12
Steps:
- Place beans in a large bowl or pot and cover with fresh water. Allow to soak 8 hours to overnight.
- Heat 2 tablespoons oil in a large, heavy soup pot. Cook celery and onion until soft and translucent, 5 to 7 minutes. Add garlic and cook 1 minute more.
- Drain beans and add to the pot with the onion mixture. Cover with 2 inches of cold water and add tomatoes, parsley, dill, oregano, and basil. Bring to a boil, about 5 minutes. Reduce heat and cook until beans are soft, checking every 15 to 20 minutes and adding water as necessary, for 1 to 1 1/2 hours.
- Add remaining 1/4 cup olive oil to the soup and season with salt, pepper, and sugar.
Nutrition Facts : Calories 325.5 calories, Carbohydrate 33.3 g, Fat 16.9 g, Fiber 8.3 g, Protein 10.7 g, SaturatedFat 2.4 g, Sodium 91.7 mg, Sugar 3.2 g
GREEK FASOLATHA (NAVY BEAN SOUP)
This hearty bean and vegetable soup is both colorful and delicious. The original recipe was found at EatGreekTonight.com. Posted for ZWT #6--2010. Preparation time does NOT include overnight soaking of the beans.
Provided by CarrolJ
Categories One Dish Meal
Time 1h45m
Yield 3 quarts, 8 serving(s)
Number Of Ingredients 9
Steps:
- Soak the bean in water overnight.
- Drain beans then place in a large pot with 7 cups of cold water.
- Add all the veggies and cook for 1 hour or until everything is tender.
- Add the olive oil and salt and pepper.
- Cook for another 10- 15 minutes.
- Serve.
Nutrition Facts : Calories 408.4, Fat 21.4, SaturatedFat 2.9, Sodium 355.5, Carbohydrate 42.9, Fiber 16.5, Sugar 6.1, Protein 14.1
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