Hello All! Today, I am sharing a traditional Greek recipe for bean soup, i.e. “fasolada”, and it happens to be one of my father’s best.
Truly, my late father, Fotis, made the best ‘fasolada’. More often than not, he cooked it with tubular pasta. It was like no other meal he made, a real masterpiece.
I am thrilled to share the recipe with you today, as well as a little about my father himself, and his cooking abilities.
You can enjoy fasolada, this traditional Greek soup, with or without the short tubular pasta (‘koftaki’ in Greek or ‘ditalini’, in Italian). But if you do use it, it needs to boil thoroughly. If the pasta tubes don’t melt in the mouth, they’re not done! You’ll know why when you eat them, once they have absorbed fully the starchy yumminess of the beans.
This recipe uses white (navy) beans, and this is the typical ones Greeks put in soups. I do not recommend that you use another type for this traditional recipe.
My family and I spent many Easters in the 1980s with my grandparents in Moraitika, Corfu. During that time, my father took over as a cook for the big day from my mother, Ioanna, and grandmother, Antigoni.
Here is something odd about my father, Fotis, and his cooking… When I was a child and a young woman, the only time I ever saw him in an apron was at Easter when he’d prepare and cook the lamb and the ‘kokoretsi’ on the spit.
My mother did all the cooking all year round, so, naturally, I thought my father couldn’t cook. When my mother got ill with cancer back in 2016, my father began to do the cooking in their house. At first, he’d ask my mother to stay closeby and provide guidance, but soon enough, he was able to cook confidently (and surprisingly well) on his own.
When I asked him one day how come he’d learned so quickly and could cook all those delicious meals, he told me he used to cook as a young man, and had even worked in a bakery…
GO HERE to read the rest of the post about my father’s cooking, and to get his fasolada recipe, of course!
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