Fasolatha

This is a tomato-based bean soup made piquant with oregano, thyme, and fresh parsley. Buy a fabulous olive oil so that you can enjoy its fruity taste in a very classical Greek soup.

• Calories: 304 Calories

Ingredients

• ½ cup olive oil
• salt to taste
• 3 cups water
• 1 teaspoon dried thyme
• 2 tablespoons chopped fresh parsley
• ground black pepper to taste
• 1 teaspoon dried oregano
• 1 stalk celery, chopped
• 1 tablespoon tomato paste
• 1 onion, thinly sliced
• 1 (14.5 ounce) can diced tomatoes
• 1 cup white kidney beans
• 2 small carrots, sliced

Recipe Instructions

Step 1

Rinse and strain soaked beans. Place in a large saucepan, and cover with water. Boil for 2 to 3 minutes. Drain, discarding the water.

Step 2

Cover the beans with 3 cups water, and bring to a boil. Add onions, carrots, celery, tomatoes, tomato paste, oregano, thyme, olive oil, and salt and pepper. Cover. Cook for about 50 to 60 minutes, until the beans are soft. Mix the parsley.

Step 3

If using a pressure cooker, cook all ingredients except parsley for 3 to 4 minutes under 15 pounds pressure. Stir in parsley.