During the busy days of the Holiday Season, I often make a large pot of soup and store it in the fridge for lunch leftovers. One of our favourite family recipes is delicious Fasolada or Greek Bean Soup. Theo grew up eating Fasolada and it was one of the very first recipes I learned to make by closely watching my mother-in-law in the kitchen.
1 ½ cups white cannellini beans (if using dried, follow directions on bag to cook beans)
6 cups of stock (chicken or vegetable)
1 medium carrot, diced
1 small potato, graded
½ roasted red pepper, finely chopped
1 medium onion, minced
2 gloves of garlic, mined
3 bay leaves
3 tbsp Rallis Olive Oil
1 cup grated tomatoes
2 tsp Oregano
Salt and Pepper to taste
Optional: top with parsley or basil.
If you are using dried beans, prepare as per manufacturer’s instructions.
In a large saucepan, heat Rallis Olive Oil for 1 minute.
Add onion & garlic and stir, then add the carrot. Cook until onions are translucent.
Add tomatoes and simmer for about 5 minutes, stirring often.
Add beans to the tomatoes and simmer for an additional 3 minutes.
Add red pepper, salt, oregano, bay leaf and stir.
Add stock, stir and let mixture cook on medium heat for about an hour. Check regularly to ensure there is enough liquid in the pot. Add more liquid if needed.
Add grated potato and cook for another half hour.
If soup is too thin, add tomato paste to thicken. If soup is too thick, add additional stock or water.
Check for taste and add more salt and / or oregano as needed.