Fassolatha

Greek white bean soup with carrots, onion, celery, tomato, olive oil, and seasoned with salt, pepper, and parsley.

Ingredients -

1 1/2 cups White Beansrinsed, soaked 24 hours and drained
2 Bay Leaves
2 Carrots, sliced or cut in chunks
1 large Mild Onion, grated
5-6 stalks Celery, chopped
1/2 pounds Seeded, Skinned, Chopped Plum Tomatoes
2/3 cup Extra Virgin Olive Oil
1 teaspoon Salt (or to taste)
1 teaspoon Fresh Ground Black Pepper (or to taste)
Flat-Leaf Parsley Leaves, chopped
8-10 cups Water

Preparation:

1. Add 8 cups water to stockpot. Place drained beans and bay leaves in water.

2. Bring water to boil. Reduce heat to low. Simmer 1-1/2 hours.

3. Remove bay leaves.

4. Add chopped carrots, grated onion, chopped celery, simmer 1 hour.

5. Add chopped tomatoes, salt, pepper and olive oil to stockpot. Simmer 30 minutes.

6. Remove from heat. Season to taste. Serve warm in individual bowl.

7. Garnish by drizzling with olive oil and sprinkling with parsley.

Cooking Tip

White Beans

Great Northern or Cannellini are great choices for this soup recipe.

Cooking Tip

Flat-Leaf Parsley Leaves

Substitute dried parsley leaves for the fresh parsley, if necessary.