I normally post recipes including number of portions and calories, but this time I won’t, because there is no point. I guarantee you will have many more than one portion, and that’s okay because it’s totally healthy. Besides, who ever heard of someone getting fat on soup?
Fasolatha (Greek bean Soup)
I had this soup for the first time at a local restaurant and loved it so much I had not two, but three bowls. My husband couldn’t believe it. I begged the owner for the recipe and he kindly gave me the ingredients. I went home and experimented until I got it right.
To eat this soup is to fall irrevocably in love with it. I’ve made it once a week for the last three weeks.
1 16oz can of navy beans
1 16oz can of stewed tomatoes
2 tblsp tomatoe paste
3 carrots, peeled and sliced
1 half cup chopped turnip
2 parsnips, peeled and sliced
1 large onion chopped
2 stalks celery chopped (leaves included)
½ cup extra virgin olive oil
1 garlic clove chopped
1 to 1 ½ quart water (I like to add two tablespoons better than bouillon vegetable base)
¼ to ½ cayenne pepper (according to how much heat you want in your soup, although it will still not be very hot)
Salt, pepper to taste
And the secret ingredient is 1 tbsp honey
¼ cup cheese for garnish
In large pot, roast vegetables and garlic in olive oil.
Rinse beans thoroughly and add to vegetables, along with canned tomatoes, tomato paste and seasonings.
When all vegetables have become sweaty, add liquid and better than bouillon, bring to a boil for ten minutes and lower the temperature to a simmer, then continue cooking for one hour.
Serve with 1 or 2 tsps crumbled feta for garnish. YummmmmI normally post recipes including the number of portions and calories, but this time I won’t, because there is no point. I guarantee you will have many more than one portion, and that’s okay because it’s totally healthy. Besides, who ever heard of someone getting fat on soup?