Greek fasolada (white bean soup)

Name: Greek fasolada (white bean soup)
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 4
Ingredients: 250 g dried white beans (soaked overnight); 1 large onion (diced); 2 medium carrot (diced); 2 stalk celery stalk (diced); 2 tbsp concentré de tomate; 400 g tomatoes (canned, chopped); 3 clove ail; 2 leaf bay leaf; 1 tsp dried oregano; 4 tbsp extra-virgin olive oil; 1500 ml bouillon de légumes; 2 tbsp fresh parsley (to serve); 1 wedge lemon (to serve)

Greece's national dish: olive-oil-rich white bean soup with tomato, oregano, and lemon. Lent staple, plant-protein heavy.

⏱ 90min✂ 15préparation👤 4pers.🧊 5dfrigo350kilocalories16 gP50 gC12 gF

VégétalienVégétarien📦 Cuisinier par lots❄ Congélation OK

Micros par portion

% de l'apport quotidien adulte (FDA/EFSA moyenne)

Fer
27 %
Calcium
16 %
B12
0 %
Oméga-3
45 %
Zinc
30 %

Cette recette contient une quantité négligeable de B12. Les véganes doivent supplémenter la B12 séparément (le seul nutriment que les plantes ne fournissent pas de manière fiable).

Ingrédients

•250 g dried white beans (soaked overnight)
•1 large onion (diced)
•2 medium carrot (diced)
•2 stalk celery stalk (diced)
•2 tbsp concentré de tomate
•400 g tomatoes (canned, chopped)
•3 clove ail
•2 leaf bay leaf
•1 tsp dried oregano
•4 tbsp extra-virgin olive oil
•1500 ml bouillon de légumes
•2 tbsp fresh parsley (to serve)
•

Étapes

1.Sauté onion + carrot + celery in olive oil 8 min.
2.Add tomato paste + canned tomatoes + garlic; cook 3 min.
3.Stir in drained soaked beans + broth + bay + oregano.
4.Simmer 75 min until beans soft.
5.Adjust salt + extra olive oil.
6.Top with parsley and a squeeze of lemon.

Traduction en cours — version anglaise affichée.