adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Fasolatha
0 Likes
Total Time:
Indulge in a zesty Greek tomato and bean soup with fragrant herbs and premium olive oil for a burst of Mediterranean flavors.
Ingredients:
  • 1 cup white kidney beans
  • 1 onion, thinly sliced
  • 2 small carrots, sliced
  • 1 stalk celery, chopped
  • 1 (14.5 ounce) can diced tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 0.5 cup olive oil
  • 3 cups water
  • 2 tablespoons chopped fresh parsley
  • salt to taste
Instructions:
  • After soaking the beans, give them a quick rinse and strain. Transfer them to a large saucepan and cover with water. Bring to a boil for 2 to 3 minutes, then drain, getting rid of the water.
  • Pour 3 cups of water over the beans and bring to a lively boil. Introduce onions, carrots, celery, tomatoes, tomato paste, oregano, thyme, a drizzle of olive oil, salt, and pepper. Cover and simmer gently for 50-60 minutes until the beans are tender. Stir in fresh parsley before enjoying.
  • Pressure cook all ingredients (except parsley) for 3 to 4 minutes at 15 pounds pressure. Gently fold in the fresh parsley before serving.

Similar Recipes