Fasolatha Soup
Fasolatha is a hearty Greek Soup originally conveyed to me by Michigan Schlief and adapted by science writer Sean Markey in November, 2012.
First: Chop holy trinity of flavor – celery, carrot, onion – 3 of each in small dice.
Second: Place the chopped vegetables in a wok or soup pot, with 2- 3 tbsp olive oil. Heat and saute. Season with salt and pepper.
Third: Add a quart bag of frozen tomatoes from last summer’s garden or a home-canned jar of whole tomatoes, or, if you must, a can of commercially canned tomatoes. Add 2 cups stock. Cook. Add 2 small cans of cannellini — white kidney beans which have been rinsed first.
Fourth: Top with chopped parsley. Season and serve.
This is a soup that will nourish, heal and enliven the troops.
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