Greek Cuisine and Food

Home Contact Us Privacy Policy

Sponsored by

   Greek Cooking
        Featured Cooking
        Traditional Cooking
        More Resources
   Greek Restaurants
   and Dining Guides
   Food and Delicacies
   from Greece
  Sauces and Dressings
  Egg Dishes
  Sea Food
  Macaroni and Rice
  Meat Dishes
  Poultry and Game
  Pastry and Desserts
  Chicken Soup -- Kotosoupa
  Chick-Pea Soup -- Revithia Soupa
  Easter Soup -- Mayiritsa
  Egg and Lemon Fish Soup -- Psarosoupa Avgolemono
  Egg and Lemon Soup -- Soupa Avgolemono
  Fish Soup -- Psarosoupa
  Lentil Soup -- Fakes Soupa
  Shrimp Soup -- Soupa me Garides
  Tomato Soup
  White Bean Soup -- Fasolia Soupa
  Yellow Split Pea Puree -- Fava




hosted by


White Bean Soup -- Fasolia Soupa
1 lb. White Beans
1 cup canned or fresh tomatoes Tomatoes
1/2 cup tops, chopped Celery
2 finely chopped Onion
2 sprigs, chopped Parsley
3 small, diced Carrots
1/2 cup Olive Oil
1 1/2 teaspoon Salt

Wash the beans and soak overnight in cold water. In the morning drain off the water, put in a saucepan with 8 cups of cold water. Bring to a boil, reduce heat and allow to simmer for 1 hour. Add remaining ingredients and cook gently for about an hour or until the beans and vegetables are tender.


I would like to receive updates and special offers from GreekCuisine and affiliates.

Copyright 2001 - 2008 All rights reserved. is part of the network
2665 30th Street Suite 214, Santa Monica, CA 90405 USA