Cyprus Fasolada is a traditional Greek-Cypriot soup made with white beans, vegetables, and herbs. It is a hearty and nutritious meal that is perfect for cold weather.

Cyprus Fasolada is a popular dish in Cyprus and Greece, and it is typically served during the winter months. It is a hearty and filling soup that is perfect for warming up on a chilly day. The main ingredient in the soup is white beans, which are an excellent source of fiber, protein, and complex carbohydrates. The beans are soaked overnight to soften them and reduce their cooking time.

The soup also contains a variety of vegetables, including onions, carrots, and celery. These vegetables add flavor and nutrition to the soup, as they are rich in vitamins and minerals such as vitamin A, vitamin C, and potassium. Garlic is also added for its distinct flavor and health benefits, including its ability to boost the immune system.

The soup is seasoned with a variety of herbs, including bay leaves, oregano, thyme, and rosemary. These herbs not only add flavor but also have medicinal properties. For example, rosemary is known for its anti-inflammatory properties, while oregano has been shown to have antimicrobial effects.

Tomato paste is added to the soup to give it a slightly sweet and tangy flavor, while also adding some acidity. Olive oil is used to sauté the vegetables and add some healthy fats to the soup.

Once the soup is cooked, it is pureed to create a thicker, creamier texture. This step is optional, but it adds a nice touch to the soup. Lemon juice is added at the end to give the soup a bright, fresh flavor.

Overall, Cyprus Fasolada is a healthy and nutritious soup that is packed with flavor and hearty ingredients. It is a great option for vegetarians and vegans, as it is completely plant-based. It is also a budget-friendly meal, as it can be made with simple and affordable ingredients.

Here's a step-by-step guide on how to make Cyprus Fasolada:

Ingredients:

1- 1 cup dried white beans

2- 1 large onion, chopped

3- 2 carrots, chopped

4- 2 celery stalks, chopped

5- 2 garlic cloves, minced

6- 2 bay leaves

7- 1 tsp dried oregano

8- 1 tsp dried thyme

9- 1 tsp dried rosemary

10- Salt and pepper to taste

11- 1/4 cup olive oil

12- 2 tbsp tomato paste

13- 6 cups water

14- Juice of 1 lemon

15- Fresh parsley, chopped (optional)

Note:

You can use canned beans instead of dried beans. If using canned beans, skip the soaking step and reduce the cooking time to 30 minutes.

METHOD

Step 1:

Soak the beans overnight in plenty of water. Drain the beans the next day and rinse them with fresh water.

Step 2:

In a large pot, heat the olive oil over medium heat. Add the onion, carrots, celery, and garlic. Cook for 5-7 minutes until the vegetables are soft and fragrant.

Step 3:

Add the tomato paste, bay leaves, oregano, thyme, and rosemary. Stir to combine and cook for 1-2 minutes until the tomato paste is slightly caramelized.

Step 4:

Add the soaked beans and water to the pot. Bring the soup to a boil, then reduce the heat to low and let it simmer for 1-2 hours until the beans are tender.

Step 5:

Remove the bay leaves from the pot and discard them. Using an immersion blender or a regular blender, puree about half of the soup to create a thicker, creamier texture.

Step 6:

Add salt and pepper to taste. Stir in the lemon juice and fresh parsley (if using). Serve hot with crusty bread.

Nutrition Facts (per serving):

• Calories: 346
• Total fat: 14g
• Saturated fat: 2g
• Cholesterol: 0mg
• Sodium: 278mg
• Total Carbohydrates: 44g
• Dietary fiber: 13g
• Sugars: 7g
• Protein: 14g

Cyprus Fasolada is high in fiber, protein, and complex carbohydrates. It is also a good source of vitamins and minerals such as iron, magnesium, and potassium. The soup is low in calories and fat, making it a healthy and satisfying meal option.