|Fasolia Yachni (Greek Bean Soup)|
It is a hearty "Ospria" dish (Ospria being Greek for Legume). In English, it is sometimes called "Red Beans" - not because the Beans are Red, but because the White Beans are cooked in a Mild, Red Tomato Sauce.
But, to my American mind - growing up with all sorts of Soups that had almost no Broth, like Chili and Appalachian Soup Beans, it seems proper to call it soup.
Whatever you want to call it, it's a favorite recipe in our house : )
This is one of those rare recipes that I consider it well-worth chopping fresh veggies for, rather than using the frozen short-cut veggies from the grocery. Since the veggies provide the central character of the dish - both flavor and texture, "Fresh" really makes a difference here!
It's a homey, satisfying, unpretentiously healthy dish, easy to make.
Greek Bean Soup (Fasolia Yachni)
Saute until vegetables begin to get tender
2 Tablespoons Oil (Oil is traditional, but optional - it may be omitted, or greatly increased, as you prefer)
2 Cups Chopped Onion
2 Cups Chopped Carrots
2 Cups Chopped Celery
2 Tablespoons Minced Garlic (I use the kind from a Jar that I buy in the produce section)
1 Can (14.5 oz) Diced Tomatoes with their Liquid
2 Cans Water (refill Tomato Can to measure)
1 (48 oz) Jar Randall Great Northern Beans (or 3 cans, 14.5 oz each, any brand) with their liquid
2 to 3 Tablespoons Tomato Paste
1 teaspoon Salt
1/4 teaspoon Pepper
Simmer till Veggies are tender - about 20 to 30 minutes.
Serve with Crusty Bread, Salad & Olives.
Tips for Dining with Omnivores: This is a hearty dish that is filling, so Omnivores won't leave the table feeling hungry if this is all they eat. It is a hearty dish that will even appeal to the "meat-and-potatoes" diner. BUT, if you have an Omnivore who cannot leave the table without having eaten meat, consider offering a Cheese & Cold Cuts tray alongside. Tuna also goes nicely with this meal.
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