Fassolatha Recipes

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FASOLATHA



Fasolatha image

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

1 cup white kidney beans
1 onion, thinly sliced
2 small carrots, sliced
1 stalk celery, chopped
1 (14.5 ounce) can diced tomatoes
1 tablespoon tomato paste
1 teaspoon dried oregano
1 teaspoon dried thyme
½ cup olive oil
3 cups water
2 tablespoons chopped fresh parsley
salt to taste
ground black pepper to taste

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)



Fasolatha (Greek Bean Soup) image

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

1 lb navy beans (or any other small dried white bean)
3 carrots, peeled and sliced
1 onion, peeled and chopped
3 stalks celery, chopped (leaves included)
1 cup tomato sauce
1 cup olive oil
salt
pepper

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

FASSOLATHA



Fassolatha image

A basic, homey, simple soup. According to food historians, fassolatha (pronounced fah-so-LAH-thah) has been around since ancient Greek times. It is the national dish of Greece, representing the best of the Greek way of cooking: legumes, vegetables, herbs, and olive oil. Serving suggestions: Serve Fassolatha with a side of feta cheese sprinkled with pepper and oregano and doused in olive oil, crusty bread, black olives, and salty dishes like anchovies, smoked herring, or others of your choice.

Provided by Elmotoo

Categories     One Dish Meal

Time P1DT3h

Yield 6-8 serving(s)

Number Of Ingredients 11

1 1/2 cups white beans (Great Northern or cannellini)
2 bay leaves
2 carrots, sliced thickly
1 large mild onion, grated
5 -6 stalks celery, leaves and stalks, chopped
1 (28 ounce) can seeded seeded skinned chopped plum tomatoes
2/3 cup extra virgin olive oil
1 teaspoon salt (or to taste)
1 teaspoon pepper (or to taste)
flat leaf parsley, chopped
8 -10 cups water

Steps:

  • Rinse beans, soak for 24 hours and drain.
  • Place drained beans and bay leaves in a large soup pot with 8 cups of water. Bring to a boil, reduce heat to low and simmer for 2 hours. Remove bay leaves.
  • Add carrots, onion, celery, and simmer for 30 minutes longer.
  • Add tomatoes, salt, pepper, and olive oil, and cook for 30 minutes. The beans should be soft and creamy, but not to the point of disintegrating.
  • Remove from heat, season to taste, and serve in bowls, drizzled with olive oil and sprinkled with chopped parsley. Fassolatha bean soup is served warm or at room temperature.

Nutrition Facts : Calories 336.5, Fat 24.6, SaturatedFat 3.5, Sodium 445.8, Carbohydrate 25.1, Fiber 6.2, Sugar 6.1, Protein 6.6

GREEK BEAN SOUP



Greek Bean Soup image

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

1 pound dried pinto beans
¾ cup olive oil, divided
4 stalks celery with leaves, chopped
1 large onion, chopped
4 large garlic cloves, chopped or pressed
1 (12 ounce) can chopped tomatoes
1 small bunch fresh parsley, finely chopped
1 tablespoon dried dill weed
1 tablespoon dried oregano
1 tablespoon dried basil
salt and freshly ground black pepper to taste
1 teaspoon white sugar

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

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Top Asked Questions

How to make fasolatha?
As well as instant pot + slow cooker recipe instructions! Fasolatha is a white bean and tomato soup with a nice and thick texture. All made from scratch using fresh ingredients. 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.
How do you cook fasolada?
1 large white onion, finely chopped (if you love onions, add one more!) 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.
Is fassolatha Greece’s national dish?
Yes, the coveted, “fassolatha” | φασολαδα (pronounced: fah-so-LAH-thah) – the national dish of Greece! This recipe has roots that travel all the way back to ancient Greece.
What do you serve with fasolatha?
Other stuff we usually serve along with Fasolatha is Feta cheese, olives, or even raw onions. In the Northern parts of Greece, you may even see this soup served with spicy Greek sausage. Since nothing goes better with beans then sausage!

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