Fasolada (Greek Bean Soup)
Fasolada Nutritious and filling. Beans are rich in fiber,
Ingredients
- 1 pound dried white beans (Great Northern, navy, orcannellini)
- 2 large onions, chopped
- 2 garlic cloves, minced
- 2 large carrots, diced
- 2 large celery stalks, diced
- 1/4 cup olive oil
- 1 can (14.5 ounces) diced tomatoes
- 1 tablespoon tomato paste
- 6 cup vegetable or chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Soak the dried beans in water overnight. Drain and rinse before using.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onions and garlic and cook untilsoft and translucent, about 5 minutes.
- Add the carrots and celery and cook for another 5 minutes.
- Stir in the diced tomatoes, tomato paste, broth, bay leaf, thyme, and drained beans. Bring to a boil and thenreduce heat to low. Cover and simmer for about 1 1/2 to 2 hours, or until the beans are tender.
- Remove the bay leaf and season with salt and pepper to taste. Ladle the soup into bowls and sprinkle withchopped parsley
Notes
fat 9g protein 18g calories 162kcal carbs 11g
Nutrition
Calories: 162kcalCarbohydrates: 11gProtein: 18gFat: 9g
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