Fasolada
From jo_jo_ba 16 years ago
- 180 minutes to make
- Serves 6
This recipe is very easy but it takes a couple of hours of simmering on the stove before it's cooked. For lunches, try cooking it the night before - it keeps well in the fridge for 1-2 days, or you can freeze it for later! Read more This soup is also nutritional value for money - it is an excellent meat alternative and you will feed an entire family for under $10. Replace the navy beans with chickpeas and add ½ cup of shredded parsnips to the soup to create another Greek meal, Revithia! See less
Ingredients
- 1 cup navy beans soaked in 3 cups hot water and drained shopping list
- 3 celery sticks + leaves, finely chopped shopping list
- 1 large carrot, chopped shopping list
- 1 large white onion, chopped shopping list
- 1 large zucchini, finely chopped shopping list
- 1/2 red pepper, diced shopping list
- 1 cup shredded savoy cabbage shopping list
- 1 cup crushed tomatoes shopping list
- 1/2 cup chopped fresh parsley shopping list
- 7 cloves garlic, crushed shopping list
- 2 vegetable stock cubes shopping list
- pepper shopping list
- 2 teaspoons dried oregano shopping list
How to make it
- Place beans in 2.5 litres of cold water and put on low heat on stove and simmer.
- Add celery, carrot, onion, zucchini, red pepper and cabbage to pot.
- Simmer soup for 30 minutes then add tomatoes, parsley, garlic, stock cubes and pepper.
- Simmer for a further 2 hours or until beans are tender.
- Stir in oregano at end of cooking.
- ** If soup is too chunky or "watery" for your tastes, use a hand blender to blend the soup for a couple of seconds to thicken it. **
The Rating
Reviewed by 5 people-
Oh, boy! Beans and zucchini and GARLIC and cabbage! I'm in heaven! Thanks and here's my 5!
deliathecrone
in Johnston loved it
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"fasolada" is Greek for bean soup! My mom makes a batch of this every week in the wintertime! Tastes better the next day, too. Great post!
greekgirrrl
in Long Island loved it
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