Ingredients with Measurements:
- 1 cup dried white beans
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 celery stalks, chopped
- 2 carrots, chopped
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1/4 cup chopped fresh basil
- Salt and pepper to taste
- 2 tbsp olive oil
Special equipment needed:
- Large pot
- Immersion blender (optional)
Step-by-step instructions:
1. Soak the dried white beans in water overnight or for at least 6 hours.
2. Drain and rinse the beans.
3. In a large pot, heat the olive oil over medium heat.
4. Add the onion, garlic, celery, and carrots. Cook until the vegetables are soft and the onion is translucent.
5. Add the diced tomatoes and vegetable broth. Bring to a boil.
6. Add the soaked white beans and reduce the heat to low. Simmer for 1 hour or until the beans are tender.
7. Use an immersion blender to blend the soup until smooth. (Optional)
8. Add the chopped basil and season with salt and pepper to taste.
9. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 1 hour and 10 minutes
Temperature:
- Simmer over low heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 7g
- Carbohydrates: 38g
- Protein: 12g
- Fiber: 10g
Substitutions for ingredients:
- Dried white beans can be substituted with canned white beans.
- Vegetable broth can be substituted with chicken broth or water.
Variations:
- Add cooked chicken or sausage for a heartier soup.
- Add other vegetables such as zucchini or bell peppers.
Tips and tricks:
- Soaking the beans overnight will reduce cooking time.
- Use an immersion blender to blend the soup until smooth for a creamier texture.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat on the stove over low heat until heated through.
Presentation ideas:
- Serve in a bowl with a sprig of fresh basil on top.
Garnishes:
- Croutons
- Parmesan cheese
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Grilled cheese sandwich
- Garlic bread
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water.
Food safety advice:
- Make sure the soup reaches a temperature of 165°F to ensure it is safe to eat.
Food history:
- Fasolada is a traditional Greek soup made with white beans, vegetables, and herbs.
Flavor profiles:
- Savory, slightly sweet, and herbaceous.
Serving suggestions:
- Serve hot as a main dish or as a starter.
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Region: Greek