Fassolatha
"A basic, homey, simple soup. According to food historians, fassolatha (pronounced fah-so-LAH-thah) has been around since ancient Greek times. It is the national dish of Greece, representing the best of the Greek way of cooking: legumes, vegetables, herbs, and olive oil. Serving suggestions: Serve Fassolatha with a side of feta cheese sprinkled with pepper and oregano and doused in olive oil, crusty bread, black olives, and salty dishes like anchovies, smoked herring, or others of your choice...."
INGREDIENTS
•
1 1/2 cups white beans (Great Northern or cannellini)
•
2 bay leaves
•
2 carrots, sliced thickly
•
1 large mild onion, grated
•
5 -6 stalks celery, leaves and stalks, chopped
•
1 (28 ounce) can seeded seeded skinned chopped plum tomatoes
•
2/3 cup extra virgin olive oil
•
1 teaspoon salt (or to taste)
•
1 teaspoon pepper (or to taste)
•
flat leaf parsley, chopped
•
8 -10 cups water
ADVERTISEMENT