Soupa Fasolia Recipes

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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

SOUPA FASOLIA



Soupa Fasolia image

Thrifty, healthy, filling & delicious - courtesy of the Miami-Herald. Originally a Greek recipe, it was brought to the Miami area by Greeks who immigrated & dove for sponges. This recipe doubles well & freezes even better - ideal to make a big batch & freeze for those times when you want good food fast without heating up the kitchen. Serve with a multi-colored cherry tomato salad fresh from the garden & supper is done! Tip: double the herbs if using fresh from the garden.

Provided by Busters friend

Categories     Beans

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 11

16 ounces white beans, dried
2 onions, peeled and diced
4 carrots, peeled and diced
3 celery ribs, diced
1/2 cup olive oil
16 ounces tomatoes, chopped
1/4 cup parsley, chopped
1 tablespoon thyme, dried
salt, to taste
pepper, freshly ground, to taste
1 tablespoon lemon juice, fresh

Steps:

  • Soak beans overnight. Drain, cover with water and bring to a boil over high heat. Drain and rinse again. Return to pot and cover with 2 inches of cold water. Bring to a boil, reduce heat and simmer.
  • Sauté onion, carrots and celery in olive oil until golden. Add to the beans with the tomatoes and their juice, parsley, thyme and salt and pepper to taste.
  • Cover pot and simmer until soup has thickened and beans are tender, about 2 hours. (I like to put my soup in a dutch oven with a tight lid & bake at 300 degrees - it doesn't seem tot heat the house up as much & there is no risk of scorching) Check often to avoid sticking if on stove top (check at an hour if in the oven), adding more water if necessary. Remove from heat and stir in lemon juice.

Nutrition Facts : Calories 297.9, Fat 18.6, SaturatedFat 2.6, Sodium 54.5, Carbohydrate 28.2, Fiber 6.6, Sugar 5.9, Protein 7.1

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