Discover the comforting flavors of Greek Fasolada, a hearty bean soup packed with fresh vegetables, herbs, and rich broth. Perfect for any season, this traditional recipe is easy to make and ideal for sharing with family and friends.
**Title: Greek Fasolada (Bean Soup)**
**Ingredients:**
– 1 cup dried beans (white beans or cannellini preferred)
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 carrots, sliced
– 2 celery stalks, chopped
– 3 tomatoes, chopped or 1 cup canned tomatoes
– 4 cups water or vegetable broth
– 1 bay leaf
– Salt and pepper to taste
– Fresh parsley for garnish
**Preparation Steps:**
1. Soak the dried beans in water overnight or for at least 8 hours to soften them.
2. Drain the soaked beans and rinse them thoroughly under cold water.
3. In a large pot, heat the olive oil over medium heat and sauté the chopped onion until translucent.
4. Add the sliced carrots and chopped celery, cooking for about 5 minutes, stirring occasionally.
5. Stir in the chopped tomatoes and cook for 2-3 minutes until they start breaking down.
6. Add the drained beans, water or vegetable broth, bay leaf, salt, and pepper to the pot.
7. Bring to a boil, then reduce heat to low, cover, and simmer for 1 to 1.5 hours until the beans are tender.
8. Remove the bay leaf, taste, and adjust seasoning as needed.
9. Garnish with fresh parsley and serve hot.
10. Enjoy this delicious Greek Fasolada with your loved ones! Thanks for cooking along!
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#GreekFood #BeanSoup #TraditionalRecipe
[Music] This delicious Greek facada recipe takes about 2 hours to prepare and serves four to six hungry fans. Imagine a hearty, comforting bean soup bursting with rich tomato, fresh vegetables, and fragrant herbs. Every spoonful delivering warmth and wholesome flavor. Perfect for any season, this dish is a nutritious, soul satisfying feast that will have you coming back for more. Get ready to enjoy a taste of grease with every bite. Let’s now check the ingredients. One cup dried beans, white beans or cantalini preferred. Two tablespoons olive oil. One onion, chopped. Two carrots, sliced. Two celery stocks, chopped. Three tomatoes, chopped or one cup canned tomatoes. Four cups water or vegetable broth. one bay leaf, salt and pepper to taste, fresh parsley for garnish. Now we’ll begin preparing the recipe by soaking the dried beans in water overnight or for at least 8 hours to soften them. Drain the soaked beans and rinse them thoroughly under cold water. In a large pot, heat the olive oil over medium heat and add the chopped onion, sautéing until translucent. Add the sliced carrots and chopped celery. Cook for another 5 minutes, stirring occasionally. Stir in the chopped tomatoes and cook for 2 to three minutes until they start breaking down. Add the drained beans, water, or vegetable broth, bay leaf, salt, and pepper to the pot. Bring the mixture to a boil, then reduce the heat to low and cover, allowing it to simmer for about 1 to 1.5 hours until the beans are tender. Remove the bay leaf, taste, and adjust seasoning as needed. Garnish with fresh parsley and serve hot. Now, enjoy this incredible recipe with your friends and family. Thanks for cooking Greek facada.