Fassolada (Greek Bean Soup)


For today’s South Arm Older Adults Community Kitchen, we made cookies for the annual South Arm Fund Raiser for the Richmond Food Bank. Of course, we also whipped up a simple meal of soup and salad for the participants.

Michelle shared a quick and easy Greek Soup recipe called Fassolada.

IMG_2175

This soup can be versatile in a way that you can add more broth for an extra helping. Some crusty bread and a side salad will made it a complete meal.

Ingredients

  • 1/4 cup olive oil
  • 3 garlic cloves, minced
  • 3 stalks celery, chopped
  • 3 carrots, chopped
  • 3 cups of diced tomatoes, can or preesrved
  • 2 cups of vegetable broth (we used an organic bouillon cub dissoved in water)
  • 2 to 3 cups pre-cooked or can white beans (if using can beans, rinse and drain)
  • 3 tablespoons tomato paste
  • 1 tablespoon dillweed, or 2 tablespoons fresh dillweed
  • 1 large bay leaf
  • salt and pepper to taste
  • chooped parsley for garnishing

IMG_2162

Source: South Arm Older Adults Community Kitchen


Instructions

IMG_2165Saute garlic in olive oi over medium heat.
IMG_2166Add celery and carrots and saute until softened, about 5 minutes.Stir occasionally.
IMG_2169Add tomatoes, broth, beans, tomato paste, dillweed and bay leaf to the sauteed vegetables.Bring to a boil and then simmer for approximately 30 minutes.Season with salt and pepper to taste.

Garnish with parsley if desired.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s