Soup Season has Begun

When I was speaking to my mother this morning she was in the process of making this soup which inspired me to copy her.  A hearty Greek dish that reminds me of my childhood meals that mom always lovingly prepared for us.

FASOLADA (fasolatha)

2 cups  dried organic navy beans 

water

2 tbsp olive oli

1 onion, chopped

3 large tomatoes diced or 1 1/2 Tbsp organic tomato paste

2 stalk celery, chopped

2 carrots, chopped

2 cloves garlic, smashed and finely chopped

6 cups stock or water

1/4 cup parsley

about 1 tsp salt and black pepper

Method: Soak beans in water overnight or for at least 6 hours.  Drain the water and either precook in a pressure cooker until soft or boil in a pot for a couple of hours until soft.  Drain the beans and reserve.  

In a large soup pot saute the onions, carrots, and celery in the olive oil.  Add the garlic, beans, stock or water, tomatoes, salt and pepper.  Bring to a boil and then lower to a light simmer and cook for about 30 minutes or until the soup thickens and the beans are nice and soft.  Add parsley in the last 5 minutes, reserving some for garnish.  Serve with feta cheese and a hunk of really good bread.

Prep Time: once the beans are soaked it takes 10 mins to pressure cook the beans.  Otherwise the actual soup takes about 10 minutes prep time.