Fasolada

Recipe clipped from a handout at the ACG Wellness Fair, with a few additions by Jane. Fasolada is a hearty vegeterian Greek soup. Mine ended up more like stew.

1/2 kg. white beans (not lima and not small ones)

1 onion

3 carrots

3-4 tomatoes

celery ( I used yellow peppers instead)

1/2 cup olive oil

seasonings

chunk of lemon rind

Soak the beans overnight in plenty of water. Rinse well and boil about 20 minutes. Drain. Chop the vegetables and add them to the beans. Add seasoning and about 4 cups of water. Boil the soup at low temperature till the beans are tender. You may have to add more water depending on how thick you want the soup. Add the olive oil after the beans are soft. Jane says if you add it before, the beans will take much longer to cook. Throw in a chunk of lemon rind. Fasolada is usually served with smoked herring and olives. Adding a slice of whole wheat break or rusk gives you a meal that has all the essential amino acids one needs. (Amazingly this soup did NOT creat havoc with my gut. I'm not sure why, but I rinsed the beans every chance I got. I also threw a handful of leftover cooked greens into my pot.)