Fasolada - Greek Bean Soup

Photo © Rob Jones

After yesterday’s Coronation Quiche-Fest …

I was in need of something a little more exciting, and yet retaining a tenuous Royal connection.

Really enjoyed the Greek influences during the ceremony yesterday .. a tribute to the late Duke of Edinburgh. Brought back memories of walking around Corfu town, near Mon Repos where Prince Philip was brought up.

It was also a timely prod to use up my cannellini beans which had been haunting my kitchen cabinet for a couple of months awaiting ‘The Call.’

So here’s my take on Fasolada - Greek Bean Soup - with Bacon.

You’ll find it as φασολάδα on the menu.

Ingredients:

Standard pack of Cannellini Beans - soaked overnight, then rinsed and boiled till just short of soft to the bite.

The rest of the ingredients are really to taste, depending on your likes/dislikes,

Mine was as follows:

• Three roughly chopped red onions.

• Half a dozen cloves of garlic.

• Two celery stalks, fine sliced.

• Passata.

• A Pinch of Smoked Paprika.

• Pepper to taste.

• Optionally I added some ‘cook’s bacon’ chunks which I pre cooked in the Air Fryer.

• A pint of broth made from Miso paste.

• Optionally some diced Carrot, though I did not. The dish is orange enough.

• Obligatory Oregano

For the method:

Fry the onions, garlic, and celery in large pan. Add the wet ingredients and seasoning.

Add the beans and simmer till it begins to thicken.

Add the bacon at the last minute.

Serve sprinkled with Feta and with some crusty bread.

R