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Get into the mood of the season with this fall version of Greece’s famous bean soup.
Chef: Antonia Zarpa
Preparation & Cooking time: Overnight + 1 hour and 35 minutes
Serves: 6
Plenty of fall flavors unite in this creamy alternative fasolada (traditional bean soup). Normally a simple fare, this seasonal version could easily please guests at your next dinner party, especially when served with a nice bruschetta on the side.
Method
Begin by heating the olive oil in a large pot, and sautéing the onions, pumpkin, potato and quince for about 3-4 minutes.
Add the raki or tsipouro along with the citrus juice, and cook for 2 more minutes, in order for the alcohol to evaporate.
Add the tomato, the beans, and 1 1/2 liters of water, and cook for at least an hour, until the beans have softened.
Using a slotted spoon, transfer the pumpkin, potato, and quince to a food processor, and purée.
Add the purée back in the pot, and season with salt, pepper, and geranium leaves (or herbs). Cook for another 10 minutes.
Remove from the heat and discard the geranium leaves, if using.
Bruschetta:
In a pan over low heat, sauté the pumpkin, onion, and quince in olive oil, until softened.
Add the juice, the almonds and the geranium and cook for another 4-5 minutes, until the liquids have evaporated.
Top the toasted bread with the mix.
Ladle the fasolada into bowls, drizzle with a bit of olive oil and sprinkle with orange zest.
Serve with the bruschetta on the side.
This recipe was previously published in Greek at gastronomos.gr.
Ingredients
500 g medium-sized dry beans, soaked in water overnight
250 g onion, finely chopped
500 g pumpkin, only flesh, cut into large pieces
350 g potatoes, peeled, whole
1 quince, peeled and quartered
60 ml raki or tsipouro
the juice from 1 lemon
the juice from 1 orange
1 can of whole tomatoes
8 geranium leaves (or substitute with rosemary or thyme, to taste)
80 ml olive oil
salt & freshly ground pepper
orange zest
Bruschetta:
250 g pumpkin, just the flesh, very finely diced
100 g onion, very finely diced
250 g quince, very finely diced
the juice from 1 small orange
50 g blanched almonds
4-5 geranium leaves (or substitute with rosemary or thyme, to taste)
6 slices of country-style bread, toasted
3 tbsp. olive oil
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