Fassolatha | Greek Bean Soup
fassolatha - Famous bean soup of Greece
Ingredients
- 1 lb Great northern beans may sub for navy beans, soaked overnight
- 1 tablespoon olive oil
- 1 large onion chopped
- 1 can diced tomatoes 14.5 ounces - mashed to puree
- 2 carrots diced
- 2 celery stocks chopped
- 5 cups of water may need more
- 4 springs thyme
- 4 springs parsley
- Sea salt and pepper to taste
- 1 bay leaf
Instructions
- Once beans have soaked for at least 12hrs, drain and add to soup pot.
- Fill pot with enough water to cover beans.
- Turn on to med-high heat and bring to boil.
- Simmer for 30min, until tender (some foaming may occur).
- Remove from heat, drain beans, and set aside.
- In soup pot, add a little olive oil and chopped onions, cook until translucent, 5-7min.
- Add tomato puree, carrots, celery, and 5 cups of water to onion mix.
- Add beans - add more water to cover beans if needed.
- Add thyme, parsley, Sea salt, and pepper and bay leaf.
- Cover and bring to boil.
- Once boiling, reduce heat and simmer for 1-2hrs, until thick and beans are soft.
- Enjoy this delicious Greek bean soup !
Notes
*This recipe assumes you've already let the beans soak in water for at least 12hrs!! If you're short on time, substitute dry beans for canned, and if needed, reduce simmer time accordingly.
Also, during simmer, you may need to add more water if it gets low.
Also, during simmer, you may need to add more water if it gets low.