MISC RECIPES - Vegetarian
Greek Bean Soup
March 08, 2021
| Recipe by Bake with Paws
One of my favourites for lunch is a Greek Bean Soup (Fasolada) that it goes very well with sourdough bread.
This Greek Bean Soup (Fasolada) recipe is adapted from Akis Petretzikis with some modifications.
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RECIPE - GREEK BEANS SOUP
Yields: 4 - 5 servings
INGREDIENTS:
200g white bean (Cannellini Bean)
1 yellow onion, chopped
5 cloves garlic, minced
1 red capsicum, cut into cubes
1 carrot, cut into cubes
3 medium tomatoes, diced
2 tbsp olive oil
1 liter water
2 tsp dried rosemary
2 dried bay leaves
Salt to taste
Ground pepper to taste
A handful of fresh dill, chopped
Feta cheese
Anchovies
Chili flakes
Note: I do not have enough white bean. I used mixture of white bean, bottoli bean and chickpea.
METHOD:
- Soak white bean one night before or at least 8 hours.
- In a pot, heat olive oil over medium heat and saute both garlic and onion until softened.
- Add in all the dried herbs, then add in white beans, carrot and tomatoes. Add water enough to cover.
- Turn to high heat and place a lid on the pot and let it boil. Turn down the heat to low and simmer for around 45 - 60 minutes until the bean is cooked.
- Lastly add capsicum and cook for another minute.
- Season the soup with salt and pepper.
- Before serving add in chopped fresh dill.
- Serve hot with feta cheese, anchovies and chili flakes at your choice.
Labels:
MISC RECIPES - Vegetarian,
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