Fasolatha is a standout amongst the most loved winter comfort sustenances in Greece. It's a thick and rich white bean and tomato soup. Scrumptious and sustaining, all produced using scratch utilizing fundamental crisp fixings.
This out-dated Greek soup is made on the stovetop utilizing dried white beans that have been doused medium-term. We never cook utilizing canned beans in Greece. Truth be told, I've never gone over them on a market either. With the exception of these goliath beans that are as of now cooked in a tomato sauce.
We're out-dated with regards to cooking in Greece. What's more, we really accept, that something that is cooked without any preparation, is constantly more advantageous. Presently the main issue with dried beans is that they require a long while (up to a couple of hours) so as to cook.
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INGREDIENTS:
- 500gramsdried Cannellini beans (or other small white beans)(soaked in water overnight)
- 1large onionminced
- 2carrotssliced
- 1stick ofcelerychopped
- 150gramsfresh tomatograted
- 1tablespoontomato paste
- 150gramsextra virgin olive oil
INSTRUCTIONS:
- Half fill a cooking pot with water and add the beans. Bring to a boil over high heat. Cook for 3-4 minutes and then drain beans in a strainer.
- Add all ingredients except the fresh tomato, tomato paste and olive oil in a cooking pot.
- Pour in 3 liters of water and bring to a boil over hight heat.
- Reduce heat to medium and simmer until beans get cooked and tender. It may take up to 2 hours depending on the variety of beans.
- Add the fresh tomato, tomato paste and olive oil. Make sure there is enough water as to cover the beans by 1/3. Season with salt and pepper.
- Cook for about 30 minutes more until soup gets nice and thick stirring occasionally so it won't stick to the bottom of the pot.
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