RECIPE

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A GREAT LENTEN MEAL: CLASSIC GREEK BEAN SOUP – FASSOLATHA
Posted: July 10, 2011
Posted by: Thomas Arvan
  • Prep Time :
    30 min
  • Cook Time :
    90 min
  • Ready Time :
    2 hour, 0 min

Servings

6

Ingredients

  • 1/3 cup Extra virgin olive oil
  • 3 Medium onions, halved and cut into thin slices
  • 1 Chili pepper, seeded and chopped
  • 2 Celery ribs, trimmed and chopped (with leaves)
  • 2 Large carrots, peeled, cut in half lengthwise, and then into 1/4-inch half-moon slices
  • 1/2 lb Medium-sized white beans, such as cannellini, soaked overnight or according to package directions
  • 6 cups Water
  • 1 Large bay leaf
  • 1 Medium size can of chopped tomatoes
  • 1 tbsp SpicyGreek® Vegetable Blend
  • 1/3 cup Fresh parsley, finely chopped
  • 3 tbsps Fresh lemon juice

Directions

Posted July 10, 2011 by Thomas Arvan
This Greek bean soup recipe is tasty and filling. Its a great healthy recipe...

  • Prep Time :
    30 min
  • Cook Time :
    90 min
  • Ready Time :
    2 hour, 0 min

Servings

6

Ingredients

  • 1/3 cup Extra virgin olive oil
  • 3 Medium onions, halved and cut into thin slices
  • 1 Chili pepper, seeded and chopped
  • 2 Celery ribs, trimmed and chopped (with leaves)
  • 2 Large carrots, peeled, cut in half lengthwise, and then into 1/4-inch half-moon slices
  • 1/2 lb Medium-sized white beans, such as cannellini, soaked overnight or according to package directions
  • 6 cups Water
  • 1 Large bay leaf
  • 1 Medium size can of chopped tomatoes
  • 1 tbsp SpicyGreek® Vegetable Blend
  • 1/3 cup Fresh parsley, finely chopped
  • 3 tbsps Fresh lemon juice

Directions

This Greek bean soup is tasty and filling. Its a great healthy recipe to use when you want a break from a meat meal. The health aspects with beans and legumes are well known, from high fiber to full of vitamins

  • Heat 3 tablespoons of olive oil in a large soup pot and saute the onions and chopped chili pepper over medium-low heat, stirring until the onions begin to caramelize, 10-20 minutes. Add the celery and carrots and continue to cook for another 10 to 15 minutes, stirring occasionally.
  • Add the beans to the pot, toss to coat, and pour in the water and add the bay leaf. Bring to a boil over high heat, then reduce to a simmer, partially covered for about 1 1/2 to 2 hours, or until the beans are completely soft.
  • About 1 hour after the beans begin to simmer, add the tomatoes. Ten minutes before removing from the heat, add the parsley and season with SpicyGreek® Vegetable Blend. When the beans are done, pour in the remaining olive oil and lemon juice. Serve hot!

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