I love beans and bean soups, and the fasolada from Cyprus, a white bean and vegetable soup, is definitely one of my favorites!
With a history dating back to the times of the ancient Greeks, the fasolada is popular in several Mediterranean countries. It is simple to prepare, uses inexpensive ingredients, and is extremely healthy and nutritious.
Recipe for fasolada from JustaboutCyprus.com :
1 lb dried white beans
1 large yellow onion, peeled and roughly chopped
3 carrots, peeled and sliced
3 sticks celery, strings removed and sliced
3 ripe tomatoes, peeled, seeded and roughly chopped (or a 15oz can peeled tomatoes)
2 tbsp tomato paste
5 tbsp olive oil
2 bay leaves
Handful of fresh flat-leaf parsley leaves
Freshly ground black pepper
Drain the beans and place in a large saucepan. Cover with cold water and bring to a boil, skimming off any froth with a slotted spoon. Add all the other ingredients except the seasonings, and simmer for 1 1/2 hours or until tender. Allow to cool slightly, season with salt and pepper, and ladle onto bowls.
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