Fassolada - Greek Haricot Bean Broth / Soup
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.
Preparation time: 15 - 20 minutes Quantity: Serves 5 - 6 Cooking time: 1 & 1/4 hours
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
Method
- 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