In my first peel through the pages of the November '04 Saveur magazine, the recipe for Fasoladha caught my eye immediately and I happened to have all ingredients on hand. Super easy to make and delicious to boot, this ancient Greek soup was even better the next day, heated up, with a poached egg, cracked black pepper and fresh dill sprinkled on top. Oddly, I did have to cook the beans an hour longer than the recipe called for, though; they were still slightly crunchy after the called for two.
I also added in fresh dill and skipped the feta cheese. Dill just has a delicious way with beans.
1 lb. dried white beans, soaked overnight
2/3 c. extra virgin olive oil, pref. Kalamata
5 inner ribs of celery, with leaves; coarsely chopped
2 large onions, peeled and chopped
1 medium carrot, peeled, trimmed and sliced crosswise
salt and freshly ground black pepper
Drain beans, rinse under cold water and set aside. Heat up half the oil in medium pot over medium heat. Add all vegetables and cook until soft, about 10 minutes.
Add beans, stir well and throw in 6 cups of cold water. Bring to a boil and skim foam off top. Then, simmer for about 2-3 hours, until beans are very soft and soup is thick and creamy.
Add in salt, pepper and remaining oil just before serving.