Ingredients with Measurements:
- 1 pound dried white beans
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 celery stalks, chopped
- 2 carrots, chopped
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup olive oil
- 2 tablespoons tomato paste
- 6 cups vegetable broth
- 2 cups water
- 1 lemon, juiced
- Fresh parsley, chopped for garnish
Special equipment needed:
- Large pot
- Wooden spoon
- Immersion blender (optional)
Step-by-step instructions:
1. Soak the dried white beans in water overnight, or for at least 8 hours.
2. Drain and rinse the soaked beans, and set them aside.
3. In a large pot, heat the olive oil over medium heat.
4. Add the chopped onion, minced garlic, chopped celery, and chopped carrots to the pot. Cook for 5-7 minutes, or until the vegetables are softened.
5. Add the bay leaf, dried oregano, dried thyme, smoked paprika, salt, and black pepper to the pot. Stir to combine.
6. Add the tomato paste to the pot, and stir to coat the vegetables.
7. Add the soaked and rinsed white beans to the pot, along with the vegetable broth and water.
8. Bring the mixture to a boil, then reduce the heat to low and simmer for 1-2 hours, or until the beans are tender.
9. Remove the bay leaf from the pot.
10. Using an immersion blender, blend the soup until it is smooth and creamy. Alternatively, you can transfer the soup to a blender and blend in batches.
11. Stir in the lemon juice.
12. Serve the vegan fasolada hot, garnished with chopped fresh parsley.
- Time:
Preparation time: 10 minutes
- Cooking time: 1-2 hours
Temperature:
- Simmer on low heat
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 32g
- Protein: 11g
- Fiber: 10g
Substitutions for ingredients:
- You can use any type of white bean in this recipe, such as cannellini or navy beans.
- If you don't have vegetable broth, you can use water or chicken broth instead.
- You can use fresh herbs instead of dried herbs, but use 3 times the amount called for in the recipe.
Variations:
- Add chopped kale or spinach to the soup for extra nutrition.
- Add diced potatoes or sweet potatoes to the soup for extra heartiness.
- Add a can of diced tomatoes to the soup for extra flavor.
Tips and tricks:
- Soaking the beans overnight will help them cook faster and more evenly.
- If you don't have an immersion blender, be careful when blending hot soup in a blender. Allow the soup to cool slightly before blending, and blend in batches.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- Reheat the soup on the stove over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in individual bowls, garnished with chopped fresh parsley.
Garnishes:
- Chopped fresh parsley
Pairings:
- Serve the vegan fasolada with crusty bread or a side salad.
Suggested side dishes:
- Crusty bread
- Side salad
Troubleshooting advice:
- If the soup is too thick, add more water or vegetable broth to thin it out.
- If the soup is too thin, simmer it for a bit longer to reduce the liquid.
Food safety advice:
- Make sure to soak the beans for at least 8 hours 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.
Flavor profiles:
- The vegan fasolada is hearty, creamy, and flavorful, with a smoky and slightly tangy taste from the smoked paprika and lemon juice.
Serving suggestions:
- Serve the vegan fasolada as a main dish for a cozy and satisfying meal.
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Region: Greek