PAGES

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 allrecipes.com


  • 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

Pages