Fassolatha Recipes

FASOLATHA

Fasolatha is the national Greek dish. It has nourished generations. Olive oil is one of the vital ingredients of this delicious dish so do not economize with it.

Provided by CORWYNN DARKHOLME

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Yield 6

Number Of Ingredients 13

Fasolatha image

Steps:

Rinse and strain soaked beans. Place in a large saucepan, and cover with water. Boil for 2 to 3 minutes. Drain, discarding the water.
Cover the beans with 3 cups water, and bring to a boil. Add onions, carrots, celery, tomatoes, tomato paste, oregano, thyme, olive oil, and salt and pepper. Cover. Cook for about 50 to 60 minutes, until the beans are soft. Mix the parsley.
If using a pressure cooker, cook all ingredients except parsley for 3 to 4 minutes under 15 pounds pressure. Stir in parsley.

Nutrition Facts : Calories 303.7 calories, Carbohydrate 26.8 g, Fat 18.4 g, Fiber 6.8 g, Protein 9 g, SaturatedFat 2.6 g, Sodium 198.3 mg, Sugar 4.3 g

Ingredients

1 cup white kidney beans
1 onion, thinly sliced
2 small carrots, sliced
1 stalk celery, chopped
1 (14.5 ounce) can diced tomatoes
1 tablespoon tomato paste
1 teaspoon dried oregano
1 teaspoon dried thyme
½ cup olive oil
3 cups water
2 tablespoons chopped fresh parsley
salt to taste
ground black pepper to taste

FASOLATHA (GREEK BEAN SOUP)

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

Fasolatha (Greek Bean Soup) image

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

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

FASSOLATHA

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.

Provided by Elmotoo

Categories One Dish Meal

Time P1DT3h

Yield 6-8 serving(s)

Number Of Ingredients 11

Fassolatha image

Steps:

Rinse beans, soak for 24 hours and drain.
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.
Add carrots, onion, celery, and simmer for 30 minutes longer.
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.
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.

Nutrition Facts : Calories 336.5, Fat 24.6, SaturatedFat 3.5, Sodium 445.8, Carbohydrate 25.1, Fiber 6.2, Sugar 6.1, Protein 6.6

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

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To prepare the fasolada (Greek bean soup), place the beans in a saucepan with plenty of cold water to cover them. Bring to the boil, turn the heat down to medium and parboil for 30-35 minutes, until slightly tender. Drain in colander and set aside.
Finely chop the onion, celery and carrots. Add 3-4 tbsps of olive oil in a deep pan, add the chopped vegetables and blend. Sauté for about 2 minutes and add the tomato paste and continue sautéing for a minute.
Add the parboiled beans in the pan and pour in enough boiling water to cover the beans and little bit more and blend lightly. Place the lid on and simmer the fasolada for about 35 minutes, until the beans are tender.
Towards the end of cooking time, pour in the remaining olive oil and season with salt and pepper. Boil for a few more minutes, until the soup becomes thick and creamy.

Fassolatha Recipes

FASOLATHA

Fasolatha is the national Greek dish. It has nourished generations. Olive oil is one of the vital ingredients of this delicious dish so do not economize with it.

FASOLATHA (GREEK BEAN SOUP)

FASSOLATHA

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