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    Dinner/Entrée

    Greek White Bean Soup (Fasolada)

    4 servings

    portions

    10 minutes

    temps actif

    40 minutes

    temps total
    Commencer à Cuisiner

    Ingrédients

    1 white onion, diced

    3 garlic cloves, minced

    2 carrots, diced

    2 celery sticks, diced

    2 tbsp extra virgin olive oil

    1 tsp dried oregano

    1 tbsp tomato paste

    600g white beans

    5 medium tomatoes, diced, or 400g chopped tomatoes

    1 litre vegetable stock

    2 bay leaves

    Salt and pepper to taste

    Feta to top (½ cup/125g)

    Parsley, to garnish

    Instructions

    Heat the oil in a large pan, and add the onion and garlic. Saute for 4-5 minutes until the onions have softened and then tip in the diced carrot and celery and cook for another couple of minutes.

    Add the dried oregano, salt, and pepper, then stir in the tomato paste and cook it down for a minute or two until the sauce begins to turn fragrant.

    Add the tomatoes and the white beans, followed by enough vegetable stock to cover the beans.

    Add the bay leaves and then leave the soup to simmer for 20 minutes.

    For a thicker consistency, remove 2-3 ladles of the soup and blend it, then add it back into the soup for a creamier sauce. Taste and adjust the salt and pepper as needed.

    Top the soup with crumbled feta, diced parsley, and a drizzle of extra virgin olive oil.

    Nutrition

    Taille de Portion

    1

    Calories

    377

    Lipides Totaux

    10 g

    Lipides Saturés

    2 g

    Lipides Insaturés

    7 g

    Acides Gras Trans

    0 g

    Cholestérol

    6 mg

    Sodium

    900 mg

    Glucides Totaux

    57 g

    Fibres Diététiques

    14 g

    Sucres Totaux

    12 g

    Protéines

    19 g

    4 servings

    portions

    10 minutes

    temps actif

    40 minutes

    temps total
    Commencer à Cuisiner

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    Ingrédients

    1 white onion, diced

    3 garlic cloves, minced

    2 carrots, diced

    2 celery sticks, diced

    2 tbsp extra virgin olive oil

    1 tsp dried oregano

    1 tbsp tomato paste

    600g white beans

    5 medium tomatoes, diced, or 400g chopped tomatoes

    1 litre vegetable stock

    2 bay leaves

    Salt and pepper to taste

    Feta to top (½ cup/125g)

    Parsley, to garnish

    Instructions

    1

    Heat the oil in a large pan, and add the onion and garlic. Saute for 4-5 minutes until the onions have softened and then tip in the diced carrot and celery and cook for another couple of minutes.

    2

    Add the dried oregano, salt, and pepper, then stir in the tomato paste and cook it down for a minute or two until the sauce begins to turn fragrant.

    3

    Add the tomatoes and the white beans, followed by enough vegetable stock to cover the beans.

    4

    Add the bay leaves and then leave the soup to simmer for 20 minutes.

    5

    For a thicker consistency, remove 2-3 ladles of the soup and blend it, then add it back into the soup for a creamier sauce. Taste and adjust the salt and pepper as needed.

    6

    Top the soup with crumbled feta, diced parsley, and a drizzle of extra virgin olive oil.