Fasolada
This recipe for a lean but hearty bean soup is very popular in Greece. The ingredients for this soup can be found in almost any housewife's fridge, and it takes very little time to prepare. And now, a very tasty and healthy bean soup is ready! You can use green bell pepper instead of celery, but it is the celery that gives the soup its unique taste and aroma.
Beans
2 cups
Onion
1 pc
Carrots
2-3 pcs
Celery
3.5 oz (stems or green bell pepper)
Tomatoes
4-5 pcs
Tomato paste
1 tbsp
Thyme
1/2 tsp
Oregano
1/2 tsp
Olive oil
Salt
to taste
Black pepper
to taste
Green onion
To prepare Greek soup - Fasolada, first, soak the beans in cold boiling water overnight. Then drain the water, pour in new water (about 6-8 cups), and bring to a boil. Meanwhile, chop the vegetables. Cut the carrots and celery (or bell pepper) into fairly large pieces, and finely dice the onion.
When the beans are almost cooked, add the carrots and celery (or bell pepper) and cook for another 5-7 minutes.
Then add the onion. Before that, you need to sauté it slightly (until transparent) in olive oil.
Next, add tomatoes. Peel them and chop them in a blender. Also, add tomato paste.
You can use canned tomatoes in their own juice.
Add dried herbs oregano and thyme, as well as salt and pepper to taste. Simmer for another 5-7 minutes.
Lean Greek soup - Fasolada is ready! The soup turns out thick and hearty. Serve the soup sprinkled with finely chopped green onions, hot or cold.
© Наталья Лиханова
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