SOUPA FASOLIA
Thrifty, healthy, filling & delicious - courtesy of the Miami-Herald. Originally a Greek recipe, it was brought to the Miami area by Greeks who immigrated & dove for sponges. This recipe doubles well & freezes even better - ideal to make a big batch & freeze for those times when you want good food fast without heating up the kitchen. Serve with a multi-colored cherry tomato salad fresh from the garden & supper is done! Tip: double the herbs if using fresh from the garden.
Provided by Busters friend
Categories Beans
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Soak beans overnight. Drain, cover with water and bring to a boil over high heat. Drain and rinse again. Return to pot and cover with 2 inches of cold water. Bring to a boil, reduce heat and simmer.
- Sauté onion, carrots and celery in olive oil until golden. Add to the beans with the tomatoes and their juice, parsley, thyme and salt and pepper to taste.
- Cover pot and simmer until soup has thickened and beans are tender, about 2 hours. (I like to put my soup in a dutch oven with a tight lid & bake at 300 degrees - it doesn't seem tot heat the house up as much & there is no risk of scorching) Check often to avoid sticking if on stove top (check at an hour if in the oven), adding more water if necessary. Remove from heat and stir in lemon juice.
Nutrition Facts : Calories 297.9, Fat 18.6, SaturatedFat 2.6, Sodium 54.5, Carbohydrate 28.2, Fiber 6.6, Sugar 5.9, Protein 7.1
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