Greek white bean soup

Name: Greek white bean soup
Total time: 40 min
Yield: 3
Cuisine: Greek
Ingredients: 600 g Cooked white beans, drained; 180 g Carrot; 120 g Celery stalks; 150 g Onion; 300 g Chopped canned tomatoes; 700 g Water; 30 g Olive oil; 8 g Garlic; 0.3 g Dried bay leaf; 3 g Salt; 1 g Black pepper; 10 g Fresh parsley

White beans simmered with vegetables, tomato and olive oil.

Estimated total time: 40 minutes3 portionsAbout 400 kcal per portion

Fasolada — real photograph of the prepared dish — Photo: Miansari66 · CC0 · Photo source. Representative dish photograph; recipe ingredient choices and plating may differ. Resized and JPEG-compressed for display.

Ingredients for 3 portions

600 g Cooked white beans, drained
180 g Carrot
120 g Celery stalks
150 g Onion
300 g Chopped canned tomatoes
700 g Water
30 g Olive oil
8 g Garlic
0.3 g Dried bay leaf
3 g Salt
1 g Black pepper
10 g Fresh parsley

Method

Dice carrot, celery and onion and mince garlic. Rinse and drain fully cooked white beans.
Heat half the oil in a large pan. Soften onion, carrot and celery for 8 minutes, then add garlic for 1 minute.
Add tomatoes, water, beans and bay leaf. Bring to a simmer and cook uncovered for 25 minutes, stirring occasionally.
Mash a few beans to thicken the broth. Remove bay, season with salt and pepper and finish with remaining oil and parsley.

This is a home-cooking version. Accompaniments not listed are excluded from the calorie estimate. Check packaged ingredients for brand-specific allergens.

Φασολάδα

Allergens and ingredient checks

Listed allergens: celery. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Recipe reference

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