Ingredients with Measurements:
- 1 lb dried white beans, soaked overnight
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 1 carrot, chopped
- 1 can diced tomatoes (14.5 oz)
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp chili flakes
- 6 cups vegetable broth
- Salt and pepper to taste
- 2 tbsp olive oil
Special equipment needed:
- Large pot
- Immersion blender (optional)
Step-by-step instructions:
1. Drain and rinse the soaked white beans.
2. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, red and green bell peppers, celery, and carrot. Cook for 5-7 minutes or until the vegetables are softened.
3. Add the diced tomatoes, smoked paprika, cumin, coriander, and chili flakes. Cook for another 2-3 minutes.
4. Add the soaked white beans and vegetable broth. Bring to a boil, then reduce heat to low and simmer for 1-2 hours or until the beans are tender.
5. Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer half of the soup to a blender and blend until smooth, then return it to the pot.
6. Season with salt and pepper to taste.
7. Serve hot with crusty bread.
Time:
Preparation time: 10 minutes
Cooking time: 1-2 hours
Temperature:
Simmer over low heat
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 250
Fat: 5g
Carbohydrates: 40g
Protein: 13g
Fiber: 12g
Substitutions for ingredients:
- You can use canned white beans instead of dried white beans. Drain and rinse the canned beans before adding them to the soup.
- You can use chicken or beef broth instead of vegetable broth.
Variations:
- Add cooked chicken or sausage to the soup for a heartier meal.
- Add chopped kale or spinach to the soup for extra nutrition.
- Use different spices such as turmeric or curry powder for a different flavor profile.
Tips and tricks:
- Soak the white beans overnight to reduce cooking time.
- Use an immersion blender to blend the soup directly in the pot for convenience.
- Serve with a dollop of sour cream or Greek yogurt for added creaminess.
Storage instructions:
Store the 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 bowl with a slice of crusty bread on the side.
Garnishes:
Garnish with chopped fresh parsley or cilantro.
Pairings:
Pair with a crisp green salad or a side of roasted vegetables.
Suggested side dishes:
- Crusty bread
- Roasted vegetables
- Green salad
Troubleshooting advice:
- If the soup is too thick, add more broth or water until desired consistency is reached.
- If the soup is too thin, simmer for a longer period of time to reduce the liquid.
Food safety advice:
- Make sure to soak the white beans overnight to reduce cooking time and ensure they are fully cooked.
- Store the soup in an airtight container in the refrigerator to prevent bacteria growth.
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 Spicy Fasolada has a smoky and spicy flavor profile from the smoked paprika and chili flakes.
Serving suggestions:
Serve hot with crusty bread and a side of roasted vegetables for a complete meal.
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Region: Greek