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Greek White Bean Soup (Fasolada)

Sunday, October 14, 2018

The flavors in typical Greek food are among my favorites. There is usually a slight 'bite' to the garlic, dill, yogurt, and other ingredients that are used, and I like that.

So tonight I made a new recipe for a Greek White Bean Soup, with white cannelloni beans.

One aspect of the recipe that I especially liked is that the soup is made thicker by adding mashed up beans.

Usually I use dry beans for soup, but I was unable to find them at the grocery store, so I bought canned cannelloni beans instead. That shortened the cooking time considerably.

The soup is started with the usual onions, celery, and garlic sauteed in olive oil -- this time adding diced carrots as well. Then some tomato paste or sauce is added to bring all the flavors together before adding the stock, which in this instance was chicken broth. Along with the broth, the beans are added - as well as the mashed beans to add more body.

It all simmers for only 20 minutes if canned beans are used, and then it is ready.

True to the Greek way of adding zip to the flavor, when the soup is served in the bowl, you add a dab of olive oil, wine vinegar, some chopped kalamata olives and some feta cheese.

So, in addition to adding instant thickening, this soup also has instant flavor!

It was yummy!

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