Fasolada — Greek bean soup with bread
~35 minon the hobGreeceVeganDairy-free
643kcal
28 gprotein
90 gcarbs
12 gfat
22 gfibre
The numbers are for one adult serving, based on someone who burns about 2,550 kcal a day. The app scales the portion to you and to everyone at the table.
| of the pot | kcal | protein | |
|---|---|---|---|
| Tombulking | 49% | 897 | 39 g |
| Emmagetting lean | 27% | 495 | 21 g |
| Jackgrowing | 24% | 433 | 19 g |
Sample household. Numbers worked out by the app’s model.
Ingredients
Serves
- Cannellini beans — 400 g tin1 tin
- Carrots80 g
- White onion½
- Celery40 g
- Chopped tomatoes — 400 g tin½ tin
- Extra virgin olive oil2 tsp
- Rye sourdough bread80 g
- Cannellini beans — 400 g tin2 tins
- Carrots160 g
- White onion1
- Celery80 g
- Chopped tomatoes — 400 g tin½ tin
- Extra virgin olive oil1 tbsp
- Rye sourdough bread160 g
- Cannellini beans — 400 g tin4 tins
- Carrots320 g
- White onion2
- Celery160 g
- Chopped tomatoes — 400 g tin1 tin
- Extra virgin olive oil2 tbsp
- Rye sourdough bread320 g
From your store cupboard
Bay leavesDried oreganoSalt
Method
- Drain the beans and rinse them in cold water.
- Dice the onion, carrot and celery and fry them in the oil for 8 minutes.
- Add the tomatoes, the bay leaf and the beans, and pour in enough water to stand two fingers above the beans. Cook 20 minutes. Salt only at the end — both acid and salt toughen the skins of beans.
- Mash a ladleful of the beans and return it to the pan. That thickens the soup by itself, with no roux.
- The original Greek recipe drowns the beans in oil; here there’s only a fraction of it, and good oregano makes up the flavour. Serve the bread toasted, not fresh — it soaks up the soup without falling apart.
- Drain the beans and rinse them in cold water.
- Dice the onion, carrot and celery and fry them in the oil for 8 minutes.
- Add the tomatoes, the bay leaf and the beans, and pour in enough water to stand two fingers above the beans. Cook 20 minutes. Salt only at the end — both acid and salt toughen the skins of beans.
- Mash a ladleful of the beans and return it to the pan. That thickens the soup by itself, with no roux.
- The original Greek recipe drowns the beans in oil; here there’s only a fraction of it, and good oregano makes up the flavour. Serve the bread toasted, not fresh — it soaks up the soup without falling apart.
- Drain the beans and rinse them in cold water.
- Dice the onion, carrot and celery and fry them in the oil for 8 minutes.
- Add the tomatoes, the bay leaf and the beans, and pour in enough water to stand two fingers above the beans. Cook 20 minutes. Salt only at the end — both acid and salt toughen the skins of beans.
- Mash a ladleful of the beans and return it to the pan. That thickens the soup by itself, with no roux.
- The original Greek recipe drowns the beans in oil; here there’s only a fraction of it, and good oregano makes up the flavour. Serve the bread toasted, not fresh — it soaks up the soup without falling apart.
Allergens: Celery (9), Cereals containing gluten (1)
