Oh boy, it’s been ages since I blogged about a soup!! I’ve been busy trying other recipes outside of soups (like homemade gnocchi, dehydrated snacks and a few different vegetarian pâtés). I have a liking to get back on the soup bandwagon again…we’ll see how that goes though!

Just last Saturday, I was having a girlfriend over for dinner and I decided to make it a Greek night. I made this soup along with homemade spanakopita, ttzatziki (with cashew cream instead of yogurt) and greek salad and it all did not disappoint!

The Verdict of Fassolatha Greek Bean Soup:

At first, I did not have any plans to add in bacon, I had FULL intentions to making this soup vegetarian. But when I was at the boiling stage just before simmering the soup, when I tried a spoonful test, the soup seemed bland to me and at this point I decided to add bacon, lemon juice and lemon zest to my recipe. I think the new ingredients made a huge difference. Also I shouldn’t short change the 1 hour simmering process that lifted the velvety navy beans and the just-right acidic diced tomatoes which were dancing in the pot with screaming delight!

We had this soup as left-overs for the next few days and on the third day I loved it just as much as the first day!

I would make this soup again and perhaps freeze it for an impromptu lunch one day in the near future.

Fassolatha Greek Bean Soup Ingredients:

• 4-5 slices of bacon, chopped small and cooked until crisp
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, finely chopped
• 2 celery stocks, chopped
• 2 carrots, diced
• 2 cans organic navy beans (2 x 14.5 ounces)
• 4 springs thyme (approx 1 tablespoon finely chopped)
• 1 can organic diced roasted tomatoes (14.5 ounces)
• 1/3 cup of chopped parsley
• 5 cups of veggie stock (may add more to your liking)
• salt and pepper to taste
• juice of a lemon
• 2 tablespoons lemon zest

Fassolatha Greek Bean Soup Instructions:

1. Cook small bacon pieces in fry pan until crisp, transfer to plate over paper towel. Set aside.
2. In soup pot, add a little olive oil heat up on medium.
3. Sauté chopped onions and garlic, cook until translucent, 5-7min.
4. Add carrot and celery, saute for another minute or so.
5. Add diced tomatoes and the 5 cups veggie stock.
6. Add beans – add more veggie stock or water to cover beans if needed.
7. Add thyme, parsley, salt and pepper to your taste.
8. Cover and bring to boil.
9. Once boiling, add in the bacon.
10. Reduce heat and simmer for at least 30 – 60 minutes.
11. Serve soup in bowls.
12. Garnish with some extra parsley and delightful lemon zest.

The Original Recipe From Here: http://www.lemonandolives.com/fassolatha-greek-bean-soup/

What I Changed From The Original Recipe:

• used canned navy beans instead of great northern dried beans
• did not use a bay leaf
• used organic vegetable stock instead of water
• added about 1/3 cup of cooked bacon pieces
• used my smoking gun to give a tad smoked flavour
• added juice of one lemon at the end of the cooking process before serving
• added lemon zest to each bowl of soup before serving
• used more parsley
• I used roasted canned tomatoes and I did not mash the canned tomatoes, I kept them chopped just like they are.
• I added garlic. What soup is not friendly for it?!!

Related posts:

1. White Bean and Pancetta Soup with Truffle Oil
2. Chicken Avgolemono – A Greek Goddess Soup Indeed