Greekfasolathanavybeansoup Recipes

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TRADITIONAL GREEK BEAN SOUP RECIPE (FASOLADA)



Traditional Greek bean soup recipe (Fasolada) image

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

500g dry white kidney beans or cannellini beans or navy beans (18 ounces)
3-4 carrots, finely chopped
1 large white onion, finely chopped (if you love onions, add one more!)
3 stalks of celery, finely chopped
130ml extra virgin olive oil (1/2 cup)
2 tbsps tomato paste
a pinch of paprika (hot or sweet, according to preferance)
salt and freshly ground pepper, to taste (min 2 flat teaspoons each)

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



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

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

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

FASOLADA (GREEK BEAN SOUP)



Fasolada (Greek Bean Soup) image

Very homey and comforting - especially on a cold day, when you want a more 'stick-to-your-ribs' type soup. This is definitely better made a couple of days in advance, so perfect to make over a quieter weekend to enjoy during a busier working week. The cooking time is approximate as it will depend on how old your beans are, how long you've soaked them, and how you cook them (I use a pressure cooker to cook the beans and then proceed with the rest of the recipe in a standard soup pot).

Provided by evelynathens

Categories     Beans

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 13

1/2 kg dried navy beans, soaked overnight (cannelini beans are traditional in greece)
1/2 cup olive oil
4 tablespoons tomato paste
2 garlic cloves, minced
1 1/2 cups onions, cut in small dice
1 1/2 cups celery, cut in small dice
1 1/2 cups carrots, cut in small dice
1 1/2 cups potatoes, cut in small dice
1/3 teaspoon red chili pepper flakes
salt and pepper
Tabasco sauce
Tabasco jalapeno sauce (jalapeno)
grated parmesan cheese

Steps:

  • Cook the beans until tender. Drain.
  • In a soup pot, add beans and enough water to cover beans plus 3 extra cups of water. Bring to a simmer. Add remaining ingredients, season to taste with salt and pepper, and simmer until vegetables are cooked through, and soup has thickened, about 20 minutes. (greeks like soft veggies, you may want your soup cooked slightly less if you like crispier veggies). This soup only improves over the next few days, so go ahead and make it way before you plan to eat it.
  • Note: At the table, I like to serve this with the choice of regular Tabasco, and the green (jalapeno) version, for people to add to their bowls as per their liking. I like a couple of drops of the red Tabasco, and a bit heavier on the green for more herbal notes. Also, for a more European flavour, a generous sprinkling of grated parmesan cheese at the table is divine.

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