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 tomatenpuree; 400 g tomatoes (canned, chopped); 3 clove knoflook; 2 leaf bay leaf; 1 tsp dried oregano; 4 tbsp extra-virgin olive oil; 1500 ml groentebouillon; 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✂ 15voorber.👤 4pers.🧊 5dkoelkast350kcal16 gP50 gC12 gF

VeganistischVegetarisch📦 Meal prep❄ Invriesbaar

Micro's per portie

% van dagelijkse referentie-inname volwassene (FDA/EFSA)

IJzer
27%
Calcium
16%
B12
0%
Omega-3
45%
Zink
30%

Dit recept bevat verwaarloosbaar weinig B12. Veganisten moeten B12 apart suppleren (de enige voedingsstof die planten niet betrouwbaar leveren).

Ingrediënten

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

Stappen

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.

Vertaling in uitvoering — Engelse origineel getoond.