How To make Fassoulatha (Bean Soup)
1 c Large, dried white beans
2 Quarts of water
1 c Sliced celery (1/2" Pieces)
2 c Chopped onion
4 Medium carrots, cut in 1/2"
Slices 1/2 c Chopped parsley
1 tb Tomato paste
1 c Olive oil
1 tb Crushed oregano
3 tb Wine vinegar
Bring beans to a boil in the water. Reduce heat and simmer for an hour. Add remaining ingredients. Simmer for 2 more hours. Add salt and pepper to taste. Serve with crusty bread. Shared by Deborah Kuhnen, Mississauga, Ontario, Canada.
How To make Fassoulatha (Bean Soup)'s Videos
bushclass outing 1
In this video I go for a day hike with my german shorthaired pointer Sonny and identify trees, mushrooms, find some fat wood and cook some soup under a tarp in my hobo stove. this is my first video. I'm still learning how to film videos and edit...more to come!!
Soup in a cave.
Coral and I heat up some soup and coffee while sheltering in an old cellar of some sort.
Dr Oz White Kidney Bean Extract
Dr Oz White Kidney Bean Extract Whip the fixings till soft mounds kind then add the flavored. Continue beating till mixture stiffens. Pour it into mugs then pour the occasional thereon. Use the 0.5 and 0.5 because the lathered topping. Once I weekday down I had to search out their wireless network. Here’s a chunk of promoting brilliance. Their Wi-Fi affiliation is named “get soup at occasional affiliation.” I had simply stared at their menu board and also the thought they sold-out soup ne'er crossed my mind. currently it will. Brilliant!
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Greek White Bean Soup in 30 Minutes! Delicious Fasolada
Fasolada is a classic Greek white bean soup that usually takes over an hour to make. This quick, 30-minute version still has all of that Greek flavor and heartiness of the original. Make a double batch of this because it freezes beautifully.
Printable Recipe:
Ingredients
1/4-1/3 cup olive oil
3 carrots, diced
2-3 celery stalks, diced
1 onion, finely chopped
5-6 garlic cloves, chopped
1 (28-ounce) can crushed tomatoes
1/4-1/2 teaspoon granulated sugar
2 (15-ounce) cans of cooked white beans: navy, Great northern, or cannellini
salt and black pepper to taste
1/4 teaspoon crushed red pepper flakes or to taste
1 teaspoon dried oregano
6-8 cups vegetable broth or water
1/4 cup finely chopped fresh parsley
Serve with: toasted bread, olives, and feta cheese
Instructions
Place the chopped onion, celery, carrots, and garlic in a pot and add the olive oil. Season with a pinch of salt and cook over medium heat for 10-12 minutes or until the vegetables are soft and golden.
Add the crushed tomatoes and the sugar and all of the seasonings.
Drain and rinse the beans and add them to the pot.
Add enough water/broth to cover the beans by an inch and bring to a boil.
Reduce the heat to medium and cook for 15 minutes.
Taste and adjust seasonings if needed.
Add the parsley and stir.
Serve with toasted bread, feta, and olives. Enjoy!
Notes
Freezer Instructions: Once the soup has cooled completely, transfer to freezer-safe containers. Do not fill the containers more than 3/4 of the way as the soup will expand in the freezer.
Freeze up to 3 months. Thaw overnight in the refrigerator before serving and then warm through in a pot. Add some more broth or water if needed and serve.
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Lourdas: A Greek Family Cookbook by Marina Kamilatos
Marina Kamilatos/ Lourdas: A Greek Family Cookbook
SBP / softcover / 8 x 10 color book / 158 pages
978-1-60911-182-3 $36.95
Cooking/Regional & Ethnic/Greek
You'll love the YemistesPipieriestsiYiayias, the Fassoulatha and the fantastic Karidopita! Compiled of the best of the best recipes from her Greek family and award winning restaurant, along with inspiring family stories and fascinating trips to Greece,
Lourdas: A Greek Family Cookbook will teach you how to create delicious dishes that your whole family will enjoy! From Greek soul food to soup and desserts, these exquisite recipes will bring your whole family to the dinner table.
The role of family, celebrations, and cooking techniques kindled the beginnings of author Marina Kamilatos' passion for cooking. Each recipe is taken from her father's island of Kefalonia and her mother's Macedonian heritage, and then adapted to her own unqiue style of cooking. Marina is the chef owner of Lourdas Greek Taverna in Bryn Mawr, a restaurant in the Main Line suburbs of Philadelphia.
Publisher's Website: