bean and vegetable soup fasoláda - page 70

Name: bean and vegetable soup fasoláda - page 70
Cuisine: European, Mediterranean, Greek
Ingredients: 225 g dried haricot or cannellini beans 850 ml water 2 onions, chopped roughly 2 garlic cloves, chopped 2 carrots, chopped roughly 2 celery sticks, sliced thinly 3 tbsp olive oil 2 tsp cho; 400g canned tomato; Salt; 55g black olives; 2 tsp chopped thyme; 1 Bay leaf; Pinch of sugar; Pepper; 2 tbsp flat leaf parsley

1 step

This rustic soup is a national dish of Greece.

Updated at: Mon, 19 Aug 2024 12:20:12 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories450.3 kcal (23%)

Total Fat12.7 g (18%)

Carbs28.1 g (11%)

Sugars8.1 g (9%)

Protein21.6 g (43%)

Sodium530.4 mg (27%)

Fiber11.7 g (42%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

225gdried haricot beans

850mlwater

3 Tbspolive oil

400gcanned tomato

salt

55gblack olives

2 tspthyme

2 Tbspflat leaf parsley

Instructions

Step 1

1 Drain the soaked beans, rinse under cold water then put in a large saucepan. Add the water, bring to the B boil and boil for 10 minutes. Reduce the heat, cover the saucepan and simmer for 30 minutes 2 Add the onions, garlic, carrots, celery, oil, thyme, - bay leaf, sugar and the tomatoes with their juice, breaking them up with a fork. Season with pepper. (Do not add salt at this stage as it will make the beans tough.) Return to simmering point, cover the saucepan again and simmer for 45 minutes-1 hour, until the beans are tender. 3 sprinkled with the chopped olives and the parsley. Season the soup with salt and pepper and serve hot