Fasolada - Greek Bean Soup - KindSoups

Fasolada - led by Shauna Simon and her husband Stefan, who is from a small Greek town

Not many ingredients to prepare, and very delicious.  The pepper gives it a kick.  Also added 2 parsnips. It's filling and can be a main dish. 

Ingredients

• Fasolia, dry white beans 3 cups or 6 cans (Cannellini, Northern White)
• About ½ cup Olive Oil (approx.)
• 6 stalks Celery, chopped
• 9 medium-sized Carrots, chopped
• (2 parsnips, chopped added)
• 3 big yellow Onions
• 12 cloves of Garlic
• 36 oz crushed Tomatoes, can or fresh
• 6 bay leaves
• 12-15 Cups water
• 2 Tablespoons salt
• 1 Tablespoon ground black pepper
• 1 cup of chopped fresh parsley – depends if you love Parsley or not (less or more is fine)

*Dry Beans need to soak for 8-12 hours. You can add 1 tsp. of salt to the soaking water. OR Use Canned Beans, already cooked.

Instructions

• Chop the celery and the carrots. Chop the onion thinly, and chop the garlic.
• In a pot, heat the olive oil and cook the vegetables for 10-15 minutes on medium heat, stirring occasionally. Add tomatoes & beans, stir. Add water & bring to a boil.
• Lower the heat and add spices except parsley. Let the soup simmer about a 1/2 hour.
• Add a few Tablespoons of Olive Oil & Chopped Parsley at the end.
• Optional – Add small chunks of Feta when serving soup, or serve on the side.