Fasolatha (Greek Bean Soup)
photo by Thorsten
- Ready In:
- 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.
Questions & Replies
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Very easy to make and delicious. YOu should use a good tomato sauce, because it will give the Fasolatha here the fruity flavours. At the end I added a dash lemon juice. Make more than you need, the leftovers are great the next day and the soup freezes well. You should serve it with some salty side dishes as suggested in the recipe. Thanks for sharing.
This is SOOOO good and easy to make. I prefer to use a pressure cooker and more veggies, including diced tomatoes rather than paste. I make the dish all the time! Of course I learned it from my mom and I also grew up eating it. We always had it with lemon juice squeezed on it in the plate. As with all recipes, I make my own personal modifications. One is to add the olive oil AFTER everything is cooked. This helps retain the delicious taste and good nutrition of the oil. Another modification comes from my Canadian (of Scottish descent) girlfriend. You add crispy fried bacon broken into pieces, also in the plate.