Fasolada – White Bean Soup from Tessa Kiros

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We are getting into my favorite time of year. I love cool crisp weather, boots, sweaters and the hearty savory foods that escort the cooler temperatures in. A big bowl of soup? Yes, please.

Here’s what I have for you today.

Fasolada – White Bean Soup



From the book:

This is a wonderful wintery chunky soup. My friend Lisa brought this version to our table one Sunday for lunch and I loved it. This was originally a poor man’s dish. Cheap and filling but beloved and comforting, and people would exclaim, “If only we had a fasolada now!” Use best quality olive oil.”

This Tessa Kiros’ recipe comes from her book Food From Many Greek Kitchens

Ingredients:

1 pound dried butter or cannellini beans
3 garlic cloves, chopped
1 bay leaf
1 chopped celery stalk
2 chopped onion
2 carrots peeled and chopped
14-ounce can chopped tomatoes
Salt and pepper
Chopped green onion
½ cup parsley coarsely chopped
Good quality olive oil
Homemade chicken stock


You’ve all made soup……..so you know what to do here, but the longer you simmer it .....the better it tastes. I made a batch Sunday to take to work this week and it is so rich and filling. Helps with the budget too - a poor man’s dish indeed!



All of the ingredients were in my fridge and pantry so no need to go to the market for specialty items. I added homemade chicken stock and I think it enriched the flavor.


A simple soup which will not disappoint. I wanted a final product photo, showing the rich soup in a pretty bowl. But both days we had it at work...I forgot the camera. Alas......

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