Fassoulatha (Bean Soup)2015-05-26
- Servings : 6-8
- Prep Time : 2:000 h
- Cook Time : 3:000 h
- Ready In : 5:000 h
Fassoulatha (Bean Soup) is a filling and healthy dish from Greece and is delicious with crusty bread and perhaps some cheese and black olives. The soup is best when prepared with dried beans soaked in clean water overnight, (haricot, cannellini or lima), but tinned can be used if time is an issue but reduce the cooking time.
- 2 cups dried beans, soaked overnight
- 1 large white onion, finely chopped
- 4 large tomatoes, peeled and chopped
- 2 tbsp tomato puree
- 3 sticks celery, chopped
- 3 large carrots, diced
- 3 tbsp parsley, chopped
- 150ml olive oil
- salt to taste
- freshly ground black pepper to taste
Wash and drain the beans.
Place the beans in a large pot with about 2 litres of water and bring to the boil. Boil for 2 minutes, remove from the heat and leave the pan covered until the beans become plump. This may take an hour or two depending on the beans.
Add the onion, tomatoes, puree, celery, carrots parsley and oil. Cover the pan and boil gently for 1½ hours. Add the salt and pepper to taste and cook for a further 30-60 minutes until the vegetables and beans are tender. Serve hot.