Title: Fasolada (White Bean Soup)
Categories: Soup Jewish Israel Greek
Yield: 6 Servings

2	lb	Dried white beans water
1	ts	Salt
1/4	ts	Pepper
8	c	Water
1	lb	(abt 4) potatoes, quartered
1/4	lb	Celery hearts w/leaves, cut into thick slices
1/4	c	Tomato paste

"Meat is money," they say, and therefore a meatless soup means money in bank. This substantial winter soup provides enough sustenance to feed a large family (w/a shortage of cash).

1. Cover beans w/water and soak overnight, then drain. 2. Put beans, salt, pepper, and 8 cups of water in a large pan. Bring to a boil, then simmer over low heat, covered, for 1-1/2 hrs. 3. Add potatoes and celery and cook for 1/2 hr more. Add tomato paste and simmer over low heat for 15 mins. Serve hot w/black olives. Serves 6 to 8.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- C. 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi

previous

next