A traditional Cypriot bean dish-Fasoulada

Fasoulada is  Cypriot Bean Soup/stew with Vegetables. The Cypriot name is Fasolia Yiachni and growing up in a Cypriot household beans were a staple and served in all manner of delicious ways.  This soup is one of my favourites, quick easy and loaded with antioxidant foods.

Ingredients:

2 cans white beans, drained and rinsed (any type of white bean will do)

2 tablespoons olive oil

1 large onion peeled and diced

2 carrots peeled and diced

2 cups chopped celery including the leafy parts

2 cloves garlic, minced or put through a garlic press

I bay leaf

Generous pinch of dried mint

I cup tomato sauce, low sodium

2-3 cups vegetable or chicken stock (low sodium) or plain water

Large handful fresh Parsley chopped

2 cups fresh baby spinach (optional)

Salt and pepper to taste

Method

Heat Olive oil in a large pot, add onion, saute over medium heat until onions are translucent, about 5-8 minutes.

Add carrots and celery, cook for an additional 5 minutes until vegetables are slightly browned but not soft.

Add garlic, mint, and Bay leaf.   Salt and pepper can be added if you like.  Cook for 2 minutes stirring frequently until the garlic is fragrant. Stir in the beans.

Add the tomato sauce and stir well, add the stock or water, just enough to cover the beans, stir.   Simmer for 10-15 minutes.

Add the Parsley and the spinach if using.  Stir serve and enjoy.

This soup improves in flavor if left for a day in the fridge, it also freezes very well.  When keeping the soup for a day or two in the fridge or if freezing, add the spinach just before serving.

Serve hot or cold. Great for lunch or dinner

Note:  You can also prepare your own beans by placing one pound of dried beans in a bowl and adding enough cold water to cover them.  Soak overnight then rinse and cook the beans in a large pot of water.  Bring them to a boil and then reduce to a simmer and cook for about one hour until the beans are easy to bite into.  If you cook them for too long they will become mushy, which I quite like as it gives the soup a bit of a creamy texture.  You can also blend half the soup and return it to the pot.  If you choose this option blend before adding the Spinach