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)

Recettes
Greek fasolada (white bean soup)
VégétalienVégétarien📦 Cuisinier par lots❄ Congélation OK

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

kilocalories

350

16g

50g

12g

⏱ 90 min✂ 15 préparation👤 4 pers.🧊 5frigo

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

Étapes

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

Micros par portion

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

Fer
27 %