Fasolatha (Greek Bean Soup) Recipe
Description: 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.
Keywords: Fruit, Vegetable, Lebanese, Turkish, Caribbean, Greek, Southwest Asia (middle East), Asian, European, Vegan, Potluck, < 60 Mins, Beginner Cook, Stove Top, Easy
Rating: ⭐⭐⭐⭐⭐ (5/5)
Reviews: 9
Nutritional Information (per serving):
- Calories: 391.6
- Fat Content: 31.4g
- Saturated Fat Content: 4.4g
- Cholesterol Content: 0g
- Sodium Content: 370mg
- Carbohydrate Content: 23.2g
- Fiber Content: 8.6g
- Sugar Content: 4g
- Protein Content: 6.3g
Servings: 7
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Ingredients:
- 1 cup navy beans
- 3 carrots
- 1 onion
- 3 celery stalks
- 1 cup tomato sauce
- 1 tablespoon olive oil
- Salt, to taste
- Pepper, to taste
Instructions:
-
Soak the Beans:
- Begin by soaking the navy beans in water overnight. This helps soften them and reduces cooking time.
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Prepare the Vegetables:
- After soaking, strain the water from the beans and set them aside.
- Peel and chop the carrots, onion, and celery into small, uniform pieces.
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Cook the Soup:
- In a large pot, add the soaked navy beans along with fresh water.
- Bring the pot to a boil, then remove it from heat and strain the water again. This helps remove any impurities from the beans.
- Return the beans to the pot and add the chopped carrots, onion, celery, tomato sauce, olive oil, salt, and pepper.
- Pour in enough water to cover all the ingredients completely.
- Cover the pot with a lid and simmer the soup over low heat for about an hour, or until the beans and vegetables are tender and fully cooked.
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Serve:
- Once the soup is ready, ladle it into bowls and serve hot.
- Optionally, garnish with fresh herbs like parsley or a drizzle of olive oil for extra flavor.
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Enjoy:
- Fasolatha is best enjoyed with a slice of crusty bread or alongside a fresh Greek salad for a complete and satisfying meal.
Tips:
- For a thicker soup, mash some of the cooked beans against the side of the pot with a spoon before serving.
- Adjust the seasoning according to your taste preferences, adding more salt and pepper if desired.
- Leftover Fasolatha can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage. Reheat gently on the stove or in the microwave before serving.
Cultural Note:
In Greek tradition, Fasolatha is often served during religious festivals and Lent, making it a symbol of sustenance, simplicity, and community. Its rich flavors and wholesome ingredients make it a beloved dish for both celebrations and everyday meals alike.
