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Prep Time: 1440 Minutes Cook Time: 180 Minutes |
Ready In: 1620 Minutes Servings: 8 |
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A basic, homey, simple soup. According to food historians, fassolatha (pronounced fah-so-LAH-thah) has been around since ancient Greek times. It is the national dish of Greece, representing the best of the Greek way of cooking: legumes, vegetables, herbs, and olive oil. Serving suggestions: Serve Fassolatha with a side of feta cheese sprinkled with pepper and oregano and doused in olive oil, crusty bread, black olives, and salty dishes like anchovies, smoked herring, or others of your choice. Ingredients:
1 1/2 cups white beans (great northern or cannellini) |
2 bay leaves |
2 carrots, sliced thickly |
1 large mild onion, grated |
5 -6 stalks celery, leaves and stalks, chopped |
1 (28 ounce) can seeded seeded skinned chopped plum tomatoes |
2/3 cup extra virgin olive oil |
1 teaspoon salt (or to taste) |
1 teaspoon pepper (or to taste) |
flat leaf parsley, chopped |
8 -10 cups water |
Directions:
1. Rinse beans, soak for 24 hours and drain.
2. Place drained beans and bay leaves in a large soup pot with 8 cups of water. Bring to a boil, reduce heat to low and simmer for 2 hours. Remove bay leaves.
3. Add carrots, onion, celery, and simmer for 30 minutes longer.
4. Add tomatoes, salt, pepper, and olive oil, and cook for 30 minutes. The beans should be soft and creamy, but not to the point of disintegrating.
5. Remove from heat, season to taste, and serve in bowls, drizzled with olive oil and sprinkled with chopped parsley. Fassolatha bean soup is served warm or at room temperature.
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