Fasolatha (Greek Bean Soup) |
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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 7 |
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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. 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 |
Directions:
1. Soak the beans in water over night.
2. Strain the water and place the beans in a pot with new water.
3. Bring to a boil, remove from heat; strain water.
4. Replace the beans, add the rest of the ingredients and enough water to cover all the ingredients and simmer covered for an hour.
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