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Greek Fasolatha Soup

Serves 4 - 6

1 white onion, diced
1/2 lb. white beans (Great Northern or similar)
6 cups water
2 small tomatoes, diced small
1 can of roasted & diced tomatoes (14.5 oz)
2 medium carrots, sliced
4 celery stalks, sliced
1/4 teaspoon dried thyme
1 bay leaf, remove after cooking
4 cloves garlic, finely minced
1/4 tsp black pepper
1/2 cup good quality olive oil. Use Greek if available.
Salt to taste

1. Old world method for preparing beans: Rinse beans and put in a saucepan with just enough water to cover them. Bring to a boil and cook for 5 minutes. Drain out all water, add new water to just cover, boil and cook for another 5 minutes. Repeat this procedure a third time. Drain out all water, and then add to your soup mixture. The longer you cook the beans the better it will be for your digestion!  

2. Heat olive oil on low in saucepan and add the onions. Cook until clear.

3. Add all other ingredients.

4. Cook covered over low flame for 60 minutes, or until beans are tender.

5. Add salt to taste.