Greek Bean Soup Fasoulada Recipes

HOW TO MAKE TRADITIONAL GREEK BEAN SOUP (FASOLADA)

How to make Traditional Greek Bean Soup (fasolada) image

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

Ingredients

8 oz. dried Navy or Cannellini beans
6 cups of fresh water
1 sm. red onion, chopped
2 med. celery stalks (with their leaves), thickly sliced
2 med. carrots, thickly sliced
2 med. garlic cloves, minced
⅓ cup extra virgin olive oil
2 large bay leaves
1½ cups tomato passata, like Pomi (or thick crushed tomatoes)
1 TBSP. tomato paste
1 med. Yukon gold potato, cubed
½ tsp. dried Greek oregano
¾-1 tsp. sea salt
--- freshly ground pepper
--- red pepper flakes
1-2 TBSP. vinegar
⅓ cup extra virgin Greek olive oil

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.

FASSOULADA (GREEK BEAN SOUP)

Fassoulada (Greek Bean Soup) image

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

Ingredients

1 lb dried white bean, soaked overnight
1 large yellow onion, peeled & roughly chopped
3 carrots, peeled & sliced
3 stalks celery, strings removed & sliced
3 red ripe tomatoes, peeled seeded & roughly chopped or 1 (15 ounce) can peeled tomatoes
2 tablespoons tomato paste
5 tablespoons olive oil
2 bay leaves
1 handful fresh flat-leaf parsley
salt, to taste
fresh ground black pepper, to taste

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.

GREEK BEAN SOUP (FASOULADA)

Greek Bean Soup (Fasoulada) image

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

Ingredients

3 tablespoons olive oil
3 medium onions, sliced
2 medium carrots, diced
2 medium celery ribs, sliced
3 tablespoons chopped fresh parsley
2 teaspoons dill weed
2 tablespoons tomato paste
8 cups water (2 quarts)
1 lb great northern bean, sorted,soaked overnight,rinsed,and drained
salt and pepper
2 tablespoons fresh lemon juice (optional)

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

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

Ingredients

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.

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

Ingredients

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

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