Fassoulada (Greek Bean Soup) |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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This classic Greek vegetarian soup is simple to make. Serve it with lots of fresh crusty bread. From Modern Greek. 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 |
Directions:
1. Drain beans and place in large saucepan.
2. Cover with cold water and bring to a boil, skimming off any froth with a slotted spoon.
3. Add all other ingredients except salt and pepper.
4. Simmer for 1-1/2 hours or until tender.
5. Allow to cool slightly.
6. Season with salt and pepper and serve.
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