Ingredients with Measurements:
- 1 lb. dried white beans, soaked overnight
- 2 onions, chopped
- 3 garlic cloves, minced
- 2 celery stalks, chopped
- 2 carrots, chopped
- 1 red bell pepper, chopped
- 1 can diced tomatoes
- 1 tbsp. tomato paste
- 1 tsp. dried oregano
- 1 tsp. dried thyme
- 1 bay leaf
- 6 cups vegetable broth
- Salt and pepper to taste
- 1/4 cup olive oil
- 1 lemon, sliced
Special equipment needed:
- Large pot
- Wooden spoon
- Ladle
- Knife
- Cutting board
Step-by-step instructions:
1. Drain the soaked beans and rinse them under cold water. Set aside.
2. In a large pot, heat the olive oil over medium heat. Add the onions, garlic, celery, carrots, and red bell pepper. Cook for 5-7 minutes or until the vegetables are soft.
3. Add the diced tomatoes, tomato paste, oregano, thyme, and bay leaf. Stir to combine.
4. Add the soaked beans and vegetable broth to the pot. Bring to a boil, then reduce the heat to low and simmer for 1-2 hours or until the beans are tender.
5. Season with salt and pepper to taste.
6. Serve hot with a slice of lemon on top.
Time:
Preparation time: 15 minutes
Cooking time: 1-2 hours
Temperature:
Simmer over low heat.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 290
Fat: 8g
Carbohydrates: 42g
Protein: 14g
Fiber: 12g
Sodium: 680mg
Substitutions for ingredients:
- You can use canned white beans instead of dried beans.
- You can use chicken or beef broth instead of vegetable broth.
Variations:
- Add chopped kale or spinach to the soup for added nutrition.
- Add cooked chicken or sausage for a heartier meal.
- Use different herbs and spices to change the flavor profile.
Tips and tricks:
- Soak the beans overnight to reduce cooking time.
- Use a wooden spoon to stir the soup to prevent the beans from breaking apart.
- Add more broth if the soup becomes too thick.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
Serve the soup in a large bowl with a slice of lemon on top.
Garnishes:
Garnish with fresh parsley or chopped green onions.
Pairings:
Serve with crusty bread and a side salad.
Suggested side dishes:
- Greek salad
- Roasted vegetables
- Grilled chicken
Troubleshooting advice:
- If the soup is too thick, add more broth or water.
- If the beans are not tender after 2 hours, continue to simmer until they are.
Food safety advice:
- Make sure to soak the beans overnight to reduce cooking time and ensure they are fully cooked.
- Store leftover soup in the refrigerator and consume within 5 days.
Food history:
Fasolada is a traditional Greek soup made with white beans, vegetables, and herbs. It is often served during Lent when meat is not consumed.
Flavor profiles:
This soup has a savory and slightly sweet flavor from the vegetables and herbs. The lemon adds a bright and tangy note.
Serving suggestions:
Serve hot with a slice of lemon on top and crusty bread on the side.
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Region: Greek