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Wednesday, May 30, 2012

Fasolatha (Navy bean Soup)



Summary
Navy bean soup
Servings:8

Ingredients
  • 2 1/5 cup navy beans
  • 2 medium carrots, sliced in rounds
  • 1-2 celery stalks
  • 1 batch of celery leaves, coarsley chopped
  • 6 oz olive oil
  • 2 medium, white onions, finely chopped
  • 1-2 pinches of pepper
  • 2-3 pinches of salt
  • 2 medium tomatoes, finely chopped
Directions
  • Soak the beans in water overnight.
  • Drain and put in a pot with about 7 cups of cold tap water.
  • Add the vegetables and boil for about 1 hour or until beans and vegetables are tender.
  • After about 50 minutes, add the oil, salt and pepper.
Source: EatGreekTonight

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