Ingredients with Measurements:
- 1 pound dried white beans
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 can diced tomatoes (14.5 oz)
- 1 tablespoon tomato paste
- 1 tablespoon dried oregano
- 1 bay leaf
- 6 cups vegetable broth
- Salt and pepper to taste
- 1/4 cup olive oil
- Lemon wedges for serving
Special equipment needed:
- Large pot with lid
Step-by-step instructions:
1. Rinse the dried white beans and soak them overnight in a large bowl of water.
2. Drain the beans and set them aside.
3. In a large pot, heat the olive oil over medium heat.
4. Add the chopped onion, garlic, carrots, and celery. Cook for 5-7 minutes or until the vegetables are softened.
5. Add the diced tomatoes, tomato paste, dried oregano, and bay leaf. Cook for another 2-3 minutes.
6. Add the soaked white beans and vegetable broth to the pot. Stir well.
7. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
8. Simmer the fasolada for 1-2 hours or until the beans are tender.
9. Season with salt and pepper to taste.
10. Serve the fasolada hot with lemon wedges on the side.
Time:
Preparation time: 10 minutes
Cooking time: 1-2 hours
Temperature:
Medium heat for sautéing vegetables
Low heat for simmering the fasolada
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 300
Total fat: 8g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 800mg
Total carbohydrates: 47g
Dietary fiber: 12g
Sugar: 7g
Protein: 14g
Substitutions for ingredients:
- You can use canned white beans instead of dried beans. Drain and rinse the canned beans before adding them to the pot.
- You can use chicken or beef broth instead of vegetable broth.
Variations:
- Add chopped kale or spinach to the pot during the last 10 minutes of cooking for extra nutrition.
- Add cooked chicken or sausage to the pot for a heartier meal.
Tips and tricks:
- Soaking the dried beans overnight will help them cook faster and more evenly.
- You can use a pressure cooker to cook the fasolada in less time.
- Leftover fasolada can be frozen for up to 3 months.
Storage instructions:
- Store leftover fasolada in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- Reheat the fasolada in a pot over medium heat until heated through.
Presentation ideas:
- Serve the fasolada in individual bowls with a lemon wedge on the side.
Garnishes:
- Garnish the fasolada with fresh parsley or chopped scallions.
Pairings:
- Serve the fasolada with crusty bread for dipping.
Suggested side dishes:
- Greek salad
- Roasted vegetables
- Grilled chicken
Troubleshooting advice:
- If the fasolada is too thick, add more broth or water to the pot.
Food safety advice:
- Make sure to soak the dried beans overnight to ensure they are fully cooked and safe to eat.
Food history:
- Fasolada is a traditional Greek soup made with white beans, vegetables, and herbs. It is often served as a main course during the winter months.
Flavor profiles:
- Fasolada is a hearty and comforting soup with a savory and slightly sweet flavor from the vegetables and herbs.
Serving suggestions:
- Serve the fasolada as a main course with a side salad or roasted vegetables.
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Region: Greek