Greek Bean Soup Fasoulada Recipes
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
HOW TO MAKE TRADITIONAL GREEK BEAN SOUP (FASOLADA)
A hearty bean soup to warm you up on a cold fall or winter night.
Provided by Marilena Leavitt
Categories Soup
Time 2h
Yield 6
Number Of Ingredients 17
Steps:
- Pick over and rinse the beans, discard malformed or stone-like ones. Soak the beans for at least 8 hours or overnight (preferably).
- The next morning, drain and rinse the beans. Place them in a large pot with just enough fresh water to cover them. Bring to a boil. You will notice that white foam will rise to the surface of the water. Remove it with a spoon and then drain the beans in a colander. (This step is necessary to get rid of the impurities and it also makes the beans much easier on your stomach!)
- Place the beans back in the pot with the six cups of fresh water. Bring to a boil, reduce the heat to medium-low, and simmer for about 30 minutes. While the beans cook, prep the vegetables.
- Add the onion, celery, carrots, garlic, ⅓ cup of olive oil and bay leaves to the pot. Simmer, partially covered for about 30 minutes, stirring occasionally.
- Next, add the tomatoes, tomato paste, potato and the seasoning. Cover the pot partially and continue simmering for about 30 minutes more, or, until the beans are very tender and the soup is thick and creamy (*see note). Check to see if a little more liquid is needed, and if it does add a little warm water. The consistency of the soup should be thick.
- Just before removing from the heat, discard the bay leaves and stir in the vinegar and the remaining ⅓ cup of olive oil. Taste and adjust the seasoning.
- Serve hot with some hearty bread, seasoned olives and Greek Feta cheese.
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 BEAN SOUP (FASOULADA)
Rib-sticking and economical with a mediterranean flair! Serve with warm pita breads and crisp Greek salad!
Provided by PalatablePastime
Categories Lunch/Snacks
Time 1h25m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Heat olive oil in large pot; add onions, and saute until tender.
- Add carrots, celery, parsley, and dill weed; cook until carrots are glazed, 5-7 minutes.
- Mix in tomato paste, water, and beans; season to taste with salt and pepper.
- Bring to a boil, then reduce heat and cover.
- Simmer over low heat 1 or more hours or until beans are tender.
- Stir in lemon juice, if desired, just before serving.
Nutrition Facts : Calories 138.6, Fat 5.4, SaturatedFat 0.8, Sodium 58.2, Carbohydrate 18.4, Fiber 5.2, Sugar 3.1, Protein 5.4
FASSOULADA (GREEK BEAN SOUP)
This classic Greek vegetarian soup is simple to make. Serve it with lots of fresh crusty bread. From Modern Greek.
Provided by Dreamer in Ontario
Categories Onions
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Drain beans and place in large saucepan.
- Cover with cold water and bring to a boil, skimming off any froth with a slotted spoon.
- Add all other ingredients except salt and pepper.
- Simmer for 1-1/2 hours or until tender.
- Allow to cool slightly.
- Season with salt and pepper and serve.
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2017-03-30 Add broth, cannelini beans, cumin, paprika and cayenne pepper. Raise the heat and bring to a rolling boil for 3 minutes or so. Reduce the heat …
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5/5 (27)Total Time 30 minsCategory SoupCalories 894 per serving
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- Add the chopped onion, salt and pepper. Cook for about 4 minutes over medium-high heat, stirring regularly. Now add the garlic, celery, bay leaf, and oregano. Cook 5 more minutes, stirring regularly.
- Add broth, cannelini beans, cumin, paprika and cayenne pepper. Raise the heat and bring to a rolling boil for 3 minutes or so. Reduce the heat to medium-low, cover and simmer for 10 minutes.
- Ladle 2 cups of the soup into the bowl of a small food processor or blender. Blend, then return to the cooking pot. Simmer for another 5 minutes. Remove from heat.
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BEST GREEK WHITE BEAN SOUP (FASOLADA) RECIPE - HOW TO …
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GREEK BEAN SOUP, FASOLADA - DIANE KOCHILAS
Greek Specialty Foods Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.
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