Thursday, September 15, 2011

A Simple, Savory Greek Soup

Tonight's culinary adventure was so delicious I forgot to take any pictures. Fasolatha may be healthy, yet judging by the flavors how can that be?! Yes, it's that good. You must try this soup.

Fasolatha adapted from

  • 1 cup white kidney beans (white pinto or great northern will work)
  • 1 onion, chopped
  • 4 small carrots, sliced into 1/2" chunks
  • 1 stalk celery, chopped into 1/4" slices, including the leaves
  • 1 (14.5 ounce) can diced tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 cup olive oil
  • 3 cups water
  • 2 tablespoons chopped fresh parsley
  • salt to taste
  • ground black pepper to taste

To make Fasolatha, take a cup of white kidney beans, cover in water, boil a couple minutes, strain, and then place back in the pot covered with more water. Bring it to a boil. Chop up some carrots. Now, the original recipe calls for 2 small carrots. But when I cut those up I knew more were needed (according to my family's taste at least), so I cut up another. Still didn't look like enough. In the end I used 4 small carrots. To me, it seemed just right. I think less would've been a nod at carrot. More, well, I suppose more would work, but any more didn't seem necessary at all. Chop the onion, add it, the tomato products, the spices, and a touch of-- get this-- olive oil. Yes, olive oil in the soup! That's one healthy fat for sure. The recipe says to cook, covered, for 50-60 minutes until soft, but didn't say the temperature. I turned my burner to a 6 for 60 minutes and the beans weren't quite soft. It took another 30 minutes at a gentle simmer for the beans to be soft enough to my satisfaction. 

Monday, September 12, 2011

Meal Plan

Monday- Burgers
Tuesday- Tacos
Weds- Roasted Chicken
Thurs- Curry using leftover chicken
Fri- Greek, TBD
Weekend- Salmon, leftovers