Moosewood: Fassoulada

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* Exported from MasterCook *

 

Fassoulada

 

Recipe By : Moosewood Restaurant Daily Special, page 79

Serving Size : 6 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons olive oil

1 large onion -- chopped

(about 2 cups)

4 garlic cloves -- minced or pressed

1 large red potato -- diced

(about 2 cups)

2 tablespoons minced fresh thyme

(1 1/2 teaspoons dried)

6 cups Basic Light Vegetable Stock

(see separate recipe)

OR water or reserved bean-cooking liquid*

2 1/2 cups drained canned navy beans -- up to 3 cups

OR pea beans or cannellini

(two 15 1/4-ounce cans) *

OR other white beans

1 green bell pepper -- seeded and diced

(about 1 cup)

1 red bell pepper -- seeded and diced

(about 1 cup)

1/4 cup tomato paste

5 cups rinsed stemmed and chopped Swiss chard -- up to 6

OR spinach

1/2 cup chopped fresh parsley

3 tablespoons fresh lemon juice

salt and ground black pepper -- to taste

chopped fresh parsley

crumbled feta cheese -- (optional)

 

Serves 6 To 8. Yields 10 To 11 Cups. Total Time: 45 Minutes

 

This hearty bean and vegetable soup from the Greek countryside can be made

year-round, but it's especially good when fresh thyme and Swiss chard are

available.

 

Fresh thyme has a delicate taste and fragrance and can be used more

liberally than its dried counterpart.

 

* If you prefer freshly cooked beans, sort cup of dried beans, cover them

with water, and soak over night or for at least 5 hours. Drain the soaked

beans, cover with 10 cups of fresh water, and bring to a boil. Reduce the

heat and simmer for i1/4 hours or until tender. Add more water during

cooking, if needed. Drain, reserving 6 cups of the bean water to use in

the soup.

 

In a soup pot, warm the olive oil. Add the onions and garlic and saute on

medium-low heat until the onions are translucent but not brown, about 10

minutes. Add the potatoes and half of the thyme and continue to cook for 5

minutes. Add the stock, water, or bean-cooking liquid, cover, and simmer

until the potatoes are tender, 5 to 10 minutes.

 

Stir in the beans, bell peppers, and tomato paste. Add the Swiss chard or

spinach, the parsley, and the remaining thyme and heat for about 3 minutes

or until the greens are wilted and tender. Stir in the lemon juice and add

salt and black pepper to taste.

 

Top each serving with parsley and crumbled feta, if desired.

 

Per 13-Ounce Serving: 202 Calories, 8.3 G Protein, 4.2 G Fat, 34.9 G

Carbohydrates, 0.6 G Saturated Fatty Acids, 0 MG Cholesterol. 581 MG

Sodium, 6.3 G Total Dietary Fiber

 

 

 

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