Best Fasolatha Recipes

FASOLATHA (GREEK BEAN SOUP)

Fasolatha (Greek Bean Soup) image

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

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

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

FASOLATHA

Fasolatha image

Fasolatha is the national Greek dish. It has nourished generations. Olive oil is one of the vital ingredients of this delicious dish so do not economize with it.

Provided by CORWYNN DARKHOLME

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Yield 6

Number Of Ingredients 13

Ingredients

1 cup white kidney beans
1 onion, thinly sliced
2 small carrots, sliced
1 stalk celery, chopped
1 (14.5 ounce) can diced tomatoes
1 tablespoon tomato paste
1 teaspoon dried oregano
1 teaspoon dried thyme
½ cup olive oil
3 cups water
2 tablespoons chopped fresh parsley
salt to taste
ground black pepper to taste

Steps:

Rinse and strain soaked beans. Place in a large saucepan, and cover with water. Boil for 2 to 3 minutes. Drain, discarding the water.
Cover the beans with 3 cups water, and bring to a boil. Add onions, carrots, celery, tomatoes, tomato paste, oregano, thyme, olive oil, and salt and pepper. Cover. Cook for about 50 to 60 minutes, until the beans are soft. Mix the parsley.
If using a pressure cooker, cook all ingredients except parsley for 3 to 4 minutes under 15 pounds pressure. Stir in parsley.

Nutrition Facts : Calories 303.7 calories, Carbohydrate 26.8 g, Fat 18.4 g, Fiber 6.8 g, Protein 9 g, SaturatedFat 2.6 g, Sodium 198.3 mg, Sugar 4.3 g

GREEK FASOLATHA (NAVY BEAN SOUP)

Greek Fasolatha (Navy Bean Soup) image

This hearty bean and vegetable soup is both colorful and delicious. The original recipe was found at EatGreekTonight.com. Posted for ZWT #6--2010. Preparation time does NOT include overnight soaking of the beans.

Provided by CarrolJ

Categories One Dish Meal

Time 1h45m

Yield 3 quarts, 8 serving(s)

Number Of Ingredients 9

Ingredients

2 1/4 cups dried navy beans (about 1 pound)
2 cups carrots (sliced in rounds)
2 cups celery (chopped in 1 inch pieces)
2 cups celery leaves (chopped coarsely)
3/4 cup olive oil
1 cup onion (finely chopped)
1 teaspoon pepper
1 teaspoon salt
2 medium tomatoes (finely chopped)

Steps:

Soak the bean in water overnight.
Drain beans then place in a large pot with 7 cups of cold water.
Add all the veggies and cook for 1 hour or until everything is tender.
Add the olive oil and salt and pepper.
Cook for another 10- 15 minutes.
Serve.

Nutrition Facts : Calories 408.4, Fat 21.4, SaturatedFat 2.9, Sodium 355.5, Carbohydrate 42.9, Fiber 16.5, Sugar 6.1, Protein 14.1

FASOLATHA (GREEK BEAN SOUP)

FASOLATHA (GREEK BEAN SOUP) image

Categories Soup/Stew Bean

Yield 6 Servings

Number Of Ingredients 13

Ingredients

1 cup white kidney beans
1 onion, thinly sliced
2 small carrots, sliced
1 stalk celery, chopped
1 (14.5 ounce) can diced tomatoes
1 tablespoon tomato paste
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 cup olive oil
3 cups water
2 tablespoons chopped fresh parsley
salt to taste
ground black pepper to taste

Steps:

Rinse and strain soaked beans. Place in a large saucepan, and cover with water. Boil for 2 to 3 minutes. Drain, discarding the water. Cover the beans with 3 cups water, and bring to a boil. Add onions, carrots, celery, tomatoes, tomato paste, oregano, thyme, olive oil, and salt and pepper. Cover. Cook for about 50 to 60 minutes, until the beans are soft. Mix the parsley. If using a pressure cooker, cook all ingredients except parsley for 3 to 4 minutes under 15 pounds pressure. Stir in parsley.

FASOLATHA

FASOLATHA image

Categories Soup/Stew Bean Tomato Thyme

Yield 6 Servings

Number Of Ingredients 13

Ingredients

1 cup white kidney beans
1 onion, thinly sliced
2 small carrots, sliced
1 stalk celery, chopped
1 (14.5 ounce) can diced tomatoes
1 tablespoon tomato paste
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 cup olive oil
3 cups water
2 tablespoons chopped fresh parsley
salt to taste
ground black pepper to taste

Steps:

Rinse and strain soaked beans. Place in a large saucepan, and cover with water. Boil for 2 to 3 minutes. Drain, discarding the water. Cover the beans with 3 cups water, and bring to a boil. Add onions, carrots, celery, tomatoes, tomato paste, oregano, thyme, olive oil, and salt and pepper. Cover. Cook for about 50 to 60 minutes, until the beans are soft. Mix the parsley. If using a pressure cooker, cook all ingredients except parsley for 3 to 4 minutes under 15 pounds pressure. Stir in parsley.