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Fassolada - Greek Haricot Bean Broth / Soup Recipe


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Fassolada - Greek Haricot Bean Broth / Soup Recipe
Summary:

This Fassolada - Greek Haricot Bean Broth / Soup Recipe is a filling healthy soup from Greece. Serve with pitta flat breads. For a variation add a few handfuls of torn spinach leaves to the finished broth and allow to wilt in the soup.

Please Note: The recipe image displayed may not be an exact likeness of the Fassolada - Greek Haricot Bean Broth / Soup Recipe finished dish

Ingredients

To make Fassolada - Greek Haricot Bean Broth / Soup Recipe you will need the following ingredients:
450g / 1 lb. dried haricot beans (or tinned)
3 tablespoons olive oil
2 onions - peeled and diced
1 clove garlic - sliced (optional)
2 sticks celery - chopped
3 large carrots - peeled and diced
2 pints / 1100 ml water
1 tin plum tomatoes - chopped with juice saved separately
1/2 teaspoon dried oregano or thyme
2 bay leaves seasoning
Extra tastes - 1/2 lemon juiced - squeeze in at end
1 tablespoon tomato puree - stir in at the end to thicken and intensify flavour

Methods

    • To make Fassolada - Greek Haricot Bean Broth / Soup Recipe
    • Soak the beans overnight in cold water
    • Bring to the boil in fresh cold water and simmer for 20 minutes
    • Drain and rinse
    • In a large saucepan heat the oil
    • Fry of the onion, soft without colour
    • Add the garlic, celery, carrots and beans
    • Cook for a few minutes . Add the water and tomato juice
    • Simmer for 3/4 - 1 hour or until the beans and carrots are tender / soft
    • Add the tomatoes, herbs and bay leaf
    • Boil for a few minutes
    • Season to taste and serve
Preparation time (duration): 15 - 20 minutes
Cooking time (duration): 1 & 1/4 hours
Number of servings (yield): Serves 5 - 6
Meal type: No Preference
Culinary tradition: No Preference

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