Fassoulatha Recipes

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

FASSOULATHA

Make and share this Fassoulatha recipe from Food.com.

Provided by Coasty

Categories Vegetable

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 11

Fassoulatha image

Steps:

Drain beans and cook them, covered, in a large pot of boiling water until tender, about 1 1/2 hours. Drain.
Heat oil in a soup pot over medium heat. Sauté onions, celery and carrots for 3 to 5 minutes. Add water, the cooked beans, tomatoes, oregano, salt, cayenne and pepper. Simmer vegetables are tender, about 30 minutes. Taste and adjust seasonings.

Nutrition Facts : Calories 132.1, Fat 4.9, SaturatedFat 0.7, Sodium 628.8, Carbohydrate 18.8, Fiber 4.8, Sugar 3.8, Protein 4.4

Ingredients

500 g butter beans, soaked overnight
2 tablespoons olive oil
2 onions, finely chopped
2 stalks celery, finely chopped
2 carrots, finely chopped
1 liter water
2 tomatoes, peeled and chopped
2 sprigs Greek oregano
1 teaspoon salt
1/8 teaspoon cayenne pepper
fresh ground pepper

FASSOULADA (GREEK BEAN SOUP)

This classic Greek vegetarian soup is simple to make. Serve it with lots of fresh crusty bread. From Modern Greek.

Provided by Dreamer in Ontario

Categories Onions

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 11

Fassoulada (Greek Bean Soup) image

Steps:

Drain beans and place in large saucepan.
Cover with cold water and bring to a boil, skimming off any froth with a slotted spoon.
Add all other ingredients except salt and pepper.
Simmer for 1-1/2 hours or until tender.
Allow to cool slightly.
Season with salt and pepper and serve.

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

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