Fasolatha

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This is a traditional Greek white bean soup, often regarded as the Greek national dish.

With such an extensive history variations abound, this is the heart of the dish.

Ingredients

200 g
dried cannellini beans
1
FAIRTRADE lemon
to taste
salt
to taste
FAIRTRADE freshly ground black pepper
100 ml
Zaytoun FAIRTRADE olive oil
1 medium
white onion
2
cloves garlic
1 large
carrot
2 sticks
celery with leaves
10
cherry tomatoes
herbs of your choice
FAIRTRADE
Sources

Method

First

Soak the beans in plenty of cold water overnight.

Drain the beans and put them in a saucepan with the oil and 2 litres cold water.

Bring to the boil, and then simmer for 35 minutes.

Preparation

Skin and finely chop the onion and carrots.

Skin and crush the garlic.

Wash and slice finely the celery, using the leaves as well.

Chop the tomatoes in two.

Juice the lemon, discard pith, peel and pips.

Cooking

After the first simmering stage add the lemon juice, onion, carrots, tomatoes, celery and garlic, and simmer for another 30 minutes.

Check seasoning and add the herbs of choice.

To serve

Serve hot with a good dark bread, a few olives.

Variations

1) Replace the cannelini beans with haricot beans.

2) Puree the ingredients after cooking to make a smooth soup.