Lefki Fasolada ~ Greek White Bean Soup

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Starting the next round of the Blogging Marathon #76… This time, I chose to explore Greek cuisine, under the theme “Flavors of Greece”. The only Greek recipe I have is an obvious Greek Salad! If you go through their food, the flavors are so similar to the Mediterranean cuisine that I was very sure I would have an accepting bunch at home for the food that I would cook from this cuisine. Considering my lack of time as I mentioned in this post, I decided to go for some very easy recipes to try. My pins kept growing since there were quite a lot of simple and straightforward recipes in this cuisine. Do search around for yourself for some amazing ideas!

The first recipe I chose to cook was this flavorful white bean soup, which I adapted from here. As I ran through the ingredients, I was wondering how this would taste, considering there are hardly any ingredients going into it. Still I wanted to make it since it seemed easy and I had a pack of white beans wanting to be used.

Once I prepared the soup and had a mouthful, I was amazed by how good it tasted! I had a bowl then and there, packed one bowl for myself for lunch in office for the next day and kept HD’s bowl on the table (he is an owl, comes home late! 😉 ). He woke me up in the middle of my sleep to tell me that the soup was amazing and complaining why I kept so little for him. 😀 That is so unusual of him! It just means, that this simple soup is amazing! 🙂 Do try it for yourself when you get your hand on some white beans…

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Lefki Fasolada ~ Greek White Bean Soup

Course Soup

Cuisine Greek

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 3

Author Rafeeda

Ingredients

• 1/2 cup white beans soaked overnight and drained
• 2 tbsp olive oil
• 1 onion minced
• 1/3 cup chopped celery
• 1 small carrot chopped
• 1/2 bunch parsley chopped
• 1/2 tsp oregano
• 3 cups water
• Salt and pepper to taste

Instructions

• In a pressure cooker, heat olive oil. Saute the onion till wilted.
• Add the celery and carrot and cook for a couple of minutes.
• Add in the parsley, oregano, beans and water and give it a good mix. Adjust seasoning.
• Cook on high for 3 whistles. Switch off and allow the pressure to go by itself.
• Open the lid, check if the beans are done. Adjust seasoning, add more water if required - I added a cup more and simmer.
• Serve warm for a filling meal!

Check out the Blogging Marathon page to see what the other Blogging Marathoners are doing this BM#76.

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