Saturday, May 16, 2009

Fasolada - Greek Bean Soup

Fasolada - Greek Bean Soup


500gr dried white beans
1 cup Extra Virgin Olive oil
1 Large onion diced
2 carrots sliced
1/2 cup celery finely chopped
3 ripe tomatoes diced
1/2 cup parsley finely chopped
1 tbsp tomato puree (Concentrated paste)
salt and freshly ground pepper to taste

Soak the beans over night in a bowl full of water to soften them. Drain and place in a sauce pan of water , bring them to the boil twice changing the water each time. Place back in the sauce pan and cover with water for a third time, add the olive oil, the onion, the carrots and the celery. Simmer for an hour and then add the parsley, salt pepper, tomatoes and tomato puree. Simmer for an additional 30 minutes more or until the beans are soft. Enjoy.

Makes a large soup but it freezes really well.

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