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 concentrato di pomodoro; 400 g tomatoes (canned, chopped); 3 clove aglio; 2 leaf bay leaf; 1 tsp dried oregano; 4 tbsp extra-virgin olive oil; 1500 ml brodo vegetale; 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✂ 15prep.👤 4porz.🧊 5dfrigo350kcal16 gP50 gC12 gF

VeganoVegetariano📦 Meal prep❄ Da congelare

Micro per porzione

% dell'assunzione giornaliera adulto (FDA/EFSA media)

Ferro
27%
Calcio
16%
B12
0%
Omega-3
45%
Zinco
30%

Questa ricetta ha B12 trascurabile. I vegani dovrebbero integrare B12 separatamente (l'unico nutriente che le piante non forniscono in modo affidabile).

Ingredienti

•250 g dried white beans (soaked overnight)
•1 large onion (diced)
•2 medium carrot (diced)
•2 stalk celery stalk (diced)
•2 tbsp concentrato di pomodoro
•400 g tomatoes (canned, chopped)
•3 clove aglio
•2 leaf bay leaf
•1 tsp dried oregano
•4 tbsp extra-virgin olive oil
•1500 ml brodo vegetale
•2 tbsp fresh parsley (to serve)
•

Passi

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.

Traduzione in corso — versione inglese mostrata.