Fasolada (Greek Navy Beans and Orzo Pasta Soup)
Fasolada (Greek Navy Beans and Orzo Soup)
Fasolada is a one pot meal ideal for those who want a fuss free, quick weeknight meal. 8 ounce beans and 4-ounce pasta makes enough quantity to feed four people. I got this recipe on line and make it often. It has become a favorite family one-pot meal.
Ingredients
Equipment
Method
- Do your prep by peeling and dicing onion, celery, carrots, garlic, and ginger or you can use a Ninja food chopper to zap all this in a few seconds.
- Heat olive oil and butter in a Dutch oven or a heavy saucepan. Add diced aromatics (onion, carrots, celery, garlic and ginger) and let them sweat on very low heat until translucent and soft.
- Add tomato paste and cook stirring to caramelize it. Then add chopped tomatoes, bay leaves and continue to cook until tomatoes are cook down.
- Add 1½ cup vegetable broth and stir to mix. Bring it back to a boil.
- Add partly cooked bean, bay leaves, orange or lemon zest and juice, crushed red pepper, salt, and black pepper. Stir well to combine and let it cook medium low for one hour or long enough until the beans are tender.
- Add cooked pasta, vinegar, and stir to mix. Add remaining ½ cup broth and mix.
- Sprinkle fresh chopped parsley, cover and simmer for 30 more minutes.
- Serve with toasted garlic bread.
Notes
Please read the recipe to have everything on hand. And read again to familiarize with the recipe instructions. Once you have an idea, you can proceed to complete the recipe. This would give you a good idea of the techniques, and will make it easy to put your own twist on it in future. you would also be able to use several variations of flavors to enhance it to your own personal taste or enjoy the original the way it is.
