Posts Tagged ‘Greece’

Beans, tomatoes and celery soup in a spoon and bowl.

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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