{"id":512,"date":"2020-05-16T22:26:54","date_gmt":"2020-05-16T22:26:54","guid":{"rendered":"http:\/\/new.alumnae.mtholyoke.edu\/europe\/?p=512"},"modified":"2020-07-12T11:26:58","modified_gmt":"2020-07-12T11:26:58","slug":"fasolada-white-bean-soup","status":"publish","type":"post","link":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/2020\/05\/16\/fasolada-white-bean-soup\/","title":{"rendered":"Fasolada (White Bean Soup)"},"content":{"rendered":"<p>Name: Joann Ryding<br \/>\nClass Year: 1976<br \/>\nCountry of Residence: Greece<\/p>\n<h5>Why is this recipe great? What\u2019s its backstory?&nbsp;<\/h5>\n<p><em>Fasolada<\/em>&nbsp;(white bean soup) was the first local recipe I learned to make when I moved to Greece 30 years ago and my Greek husband still says I make the best fasolada he\u2019s ever eaten.&nbsp;<em>Fasolada<\/em>&nbsp;is Greece\u2019s emblematic national dish, served through the millennia, and it continues to &nbsp;be a weekly family staple from Fall through Spring. Although&nbsp;it<em>&nbsp;<\/em>used to be known as the \u2018poor man\u2019s meat,\u2019 sustaining Greek families in times of hardship, it was always recognized as a delicious and healthy source of protein and is as popular today as it\u2019s ever been.&nbsp;<\/p>\n<p><!--more--><\/p>\n<p>There are slight regional variations to this dish, and people will argue over which is the most \u2018authentic.\u2019 &nbsp;I decided to put this regional rivalry to the good when I served as Vice President of the American Farm School in Thessaloniki and instituted the annual \u2018Fasolada Contest Fundraiser\u2019 in support of scholarships for children from throughout Greece. Contestants at the high-spirited events held in Thessaloniki in the north and Athens in the south submitted their entries which were judged by a committee of notables in Greece\u2019s food circles. It was always a delight to see the pride inspired by this humble and beloved &nbsp;dish.<\/p>\n<h5>Fasolada<\/h5>\n<p><em>Serves 8. Takes approx. 1.5 hours.<\/em><\/p>\n<p><span style=\"text-decoration: underline\">Ingredients:<\/span><strong><em>&nbsp; &nbsp; &nbsp;&nbsp;<\/em><\/strong><\/p>\n<ul>\n<li>\u00bc cup olive oil<\/li>\n<li>2 carrots diced<\/li>\n<li>2 onions diced<\/li>\n<li>1 celery root julienned<\/li>\n<li>2 celery ribs diced<\/li>\n<li>1 cup white baby beans rinsed (soaked overnight to soften)<\/li>\n<li>10-12 cups of water<\/li>\n<li>6 to 8 plum tomatoes peeled and chopped<\/li>\n<li>Salt &amp; freshly ground pepper (or seeds from chili pepper for more spice)<\/li>\n<li>Strained fresh juice of 1 lemon.<\/li>\n<\/ul>\n<p><span style=\"text-decoration: underline\">Instructions:<\/span><\/p>\n<p>In a large pot (or pressure cooker), heat olive oil. Saute onions, carrots, celery root and celery ribs for 3 to 5 minutes, stirring frequently with wooden spoon until onions are translucent.<\/p>\n<p>Add water, beans, tomatoes, salt, pepper (or chili pepper seeds) and bring all ingredients to a rolling boil. Lower heat. If not using a pressure cooker, lower heat and simmer 2 to 2.5 hours until beans are tender (if using a pressure cooker, simmer for 1 hour.) &nbsp;Turn off heat and add lemon juice.<\/p>\n<p>Serve with a slice of feta cheese, dark bread and kalamata olives. Wonderful when accompanied by a glass of red wine!<\/p>\n<p><img decoding=\"async\" class=\"aligncenter size-full wp-image-508\" src=\"http:\/\/new.alumnae.mtholyoke.edu\/europe\/files\/2020\/05\/Fasolada-Joann-Ryding.png\" alt=\"Fasolada\" width=\"1000\" height=\"667\" srcset=\"https:\/\/new.alumnae.mtholyoke.edu\/europe\/files\/2020\/05\/Fasolada-Joann-Ryding.png 1000w, https:\/\/new.alumnae.mtholyoke.edu\/europe\/files\/2020\/05\/Fasolada-Joann-Ryding-300x200.png 300w, https:\/\/new.alumnae.mtholyoke.edu\/europe\/files\/2020\/05\/Fasolada-Joann-Ryding-768x512.png 768w, https:\/\/new.alumnae.mtholyoke.edu\/europe\/files\/2020\/05\/Fasolada-Joann-Ryding-31x21.png 31w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/p>\n<p><span style=\"text-decoration: underline\">Source:<\/span><\/p>\n<p>Diane Kochilas\u2019&nbsp;<u>The Food and Wine of Greece.&nbsp;<\/u>My addition is chili pepper seeds &#8212; adds just the right amount of heat to this traditional dish!<\/p>\n<!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>Name: Joann Ryding Class Year: 1976 Country of Residence: Greece Why is this recipe great? What\u2019s its backstory?&nbsp; Fasolada&nbsp;(white bean soup) was the first local recipe I learned to make &hellip; <a href=\"https:\/\/new.alumnae.mtholyoke.edu\/europe\/2020\/05\/16\/fasolada-white-bean-soup\/\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">Fasolada (White Bean Soup)<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":243,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"ngg_post_thumbnail":0,"footnotes":""},"categories":[33058],"tags":[33257,4272,33140,4260,4265,4267],"class_list":["post-512","post","type-post","status-publish","format-standard","hentry","category-regional-traditional","tag-appetizers-relishes","tag-beans","tag-greek","tag-soup","tag-stew","tag-white-beans"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/wp-json\/wp\/v2\/posts\/512","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/wp-json\/wp\/v2\/users\/243"}],"replies":[{"embeddable":true,"href":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/wp-json\/wp\/v2\/comments?post=512"}],"version-history":[{"count":0,"href":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/wp-json\/wp\/v2\/posts\/512\/revisions"}],"wp:attachment":[{"href":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/wp-json\/wp\/v2\/media?parent=512"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/wp-json\/wp\/v2\/categories?post=512"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/wp-json\/wp\/v2\/tags?post=512"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}