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Fasolada
Fasolada is a Greek white bean soup made with carrots, celery, onion, garlic, and tomato paste. The beans turn soft and creamy after a long simmer, and the broth is simple but satisfying. It's everyday winter food in Greece, usually eaten with bread, feta, and a drizzle of olive oil. #greek #white beans #soup #vegetarian #winter #mediterranean
#greek
#white
#soup
#vegetarian
#winter
#mediterranean
#greek
#white
#soup
#vegetarian
#winter
#mediterranean
110
min total
(Prep:
20
| Cook: 90)
5
servings
1
Άσπρα φασόλια, χωρίς άλλη προδιαγραφή
2.7 1 cup
σέλερι
2.0 stalk, medium (7-1/2" - 8" long)
καρότο
3.0 1 regular carrot
Κρεμμύδια κίτρινα, ωμά
200.0 gram
σκόρδο
5.0 clove
ελαιόλαδο
2.5 1 tablespoon
πελτές ντομάτας
1.0 tbsp
Τσάι, ζεστό, φύλλα, μαύρο
3.0 gram
δεντρολίβανο φρέσκο
2.0 tsp
αλάτι
2.0 tsp
Μπριζόλα με πιπέρι
0.5 gram
νερό
8.0 1 cup
Ελιές, μαύρες
10.0 1 olive
Τυρί κρέμα, χωρίς λιπαρά
100.0 gram
Αντσούγιες, κονσέρβα σε ελαιόλαδο, με αλάτι, στραγγισμένες
30.0 gram
θυμάρι φρέσκο
0.5 tsp
Nutrition Facts
Energy
1683.7 kilocalorie
Protein
74.9 gram
Palmitoleic acid (C16:1, Omega-7)
0.6 gram
Oleic acid (C18:1, Omega-9)
41.1 gram
Gondoic acid (C20:1, Omega-9)
0.3 gram
Erucic acid (C22:1, Omega-9)
0.0 gram
Linoleic acid (C18:2, Omega-6)
15.2 gram
Alpha-Linolenic acid (ALA) (C18:3, Omega-3)
2.0 gram
Stearidonic acid (SDA) (C18:4, Omega-3)
0.0 gram
Arachidonic acid (ARA) (C20:4, Omega-6)
0.0 gram
Eicosapentaenoic acid (EPA) (C20:5, Omega-3)
0.0 gram
Docosapentaenoic acid (DPA) (C22:5, Omega-3)
0.0 gram
Docosahexaenoic acid (DHA) (C22:6, Omega-3)
0.0 gram
Pufa 2:5 N-3 (epa)
0.0 gram
Capric acid (C10:0)
0.0 gram
Lauric acid (C12:0)
0.0 gram
Myristic acid (C14:0)
0.1 gram
Palmitic acid (C16:0)
9.0 gram
Stearic acid (C18:0)
2.2 gram
Butyric acid (C4:0)
0.1 gram
Caproic acid (C6:0)
0.0 gram
Caprylic acid (C8:0)
0.0 gram
Trans Fat
0.0 gram
Dietary Fiber
47.2 gram
Starch
0.0 gram
Lactose
0.0 gram
Maltose
0.0 gram
Sucrose
3.3 gram
Fructose
5.1 gram
Galactose
0.4 gram
Glucose
5.9 gram
Carotene, Alpha
6520.7 microgram
Carotene, Beta
13694.8 microgram
Choline
262.8 milligram
Folate (Vitamin B9)
1499.2 microgram
Retinol
10.0 microgram
Vitamin A
2087.5 microgram
Vitamin B1 (Thiamin)
0.7 milligram
Vitamin B12
4.7 microgram
Vitamin B2 (Riboflavin)
0.8 milligram
Vitamin B3 (Niacin)
3.7 milligram
Vitamin B5 (Pantothenic Acid)
0.3 milligram
Vitamin B6
1.0 milligram
Vitamin B7 (Biotin)
0.0 microgram
Vitamin C
36.1 milligram
Vitamin D
0.0 microgram
Vitamin E
20.8 milligram
Vitamin K
104.9 microgram
Calcium
1170.9 milligram
Copper
2.0 milligram
Iron
23.4 milligram
Magnesium
486.6 milligram
Manganese
0.7 milligram
Phosphorus
1305.0 milligram
Potassium
4247.2 milligram
Selenium
29.2 microgram
Sodium
8722.4 milligram
Zinc
9.9 milligram
ALA (Alpha-Linolenic Acid, Omega-3)
0.1 gram
Alcohol, Ethyl
0.0 gram
Arginine
0.1 gram
Ash
19.0 gram
Aspartic Acid
0.3 gram
Betaine
0.1 milligram
Caffeine
0.6 milligram
Cholesterol
12.2 milligram
Cryptoxanthin, Beta
0.0 microgram
Cystine
0.0 gram
Fluoride, F
3.4 microgram
Folic Acid
0.0 microgram
Glutamic Acid
0.5 gram
Glycine
0.1 gram
Histidine
0.0 gram
Iodine, I
0.0 microgram
Isoleucine
0.1 gram
Leucine
0.1 gram
Lutein + Zeaxanthin
1037.3 microgram
Lycopene
4608.0 microgram
Lysine
0.1 gram
Methionine
0.0 gram
Nitrogen
1.3 gram
Phytosterols
5.4 milligram
Proline
0.0 gram
Serine
0.1 gram
Theobromine
0.1 milligram
Threonine
0.1 gram
Tocopherol, Beta
0.0 milligram
Tocopherol, Delta
0.0 milligram
Tocopherol, Gamma
0.1 milligram
Tocotrienol, Alpha
0.0 milligram
Tocotrienol, Beta
0.0 milligram
Tocotrienol, Delta
0.0 milligram
Tocotrienol, Gamma
0.0 milligram
Tryptophan
0.0 gram
Tyrosine
0.0 gram
Valine
0.1 gram
Water
2777.0 gram
0
Rinse the white beans under cold running water. Place them in a large bowl, cover with cold water by about 2 inches, add 1 teaspoon of salt, and leave to soak for 8–12 hours or overnight until the beans have swelled and softened.
1
Drain the soaked beans through a sieve and rinse until the water runs clear, then set aside. Cut the celery into 1–2 cm pieces, slice the carrots into 1–2 cm rounds, roughly chop the onion, and mince the garlic.
2
Heat the olive oil in a large heavy pot over medium heat. Add the onion, carrot, and celery and sauté for 15–20 minutes, stirring occasionally, until the vegetables are fully soft, the liquid has evaporated, and they smell sweet.
3
Add the tomato paste and stir it into the vegetables. Cook for about 1 minute until the paste darkens slightly and smells fragrant.
4
Add the drained beans, bay leaves, rosemary, vegetable stock cube, and 1 whole peeled apple. Pour in 2 litres of cold water and stir. Bring to a simmer, partially cover, and cook over medium-low heat for 1 to 1½ hours, adding a splash of hot water if the level drops, until the beans are very soft and creamy throughout.
5
In the last 10 minutes of cooking, taste the soup and season with salt and pepper. The broth should taste full and balanced but not salty. Cover and let it finish cooking.
6
Remove the pot from the heat. Lift out the apple, which will have softened and done its job thickening the broth, and discard it. Ladle the soup into bowls and drizzle each portion generously with extra virgin olive oil.
7
Serve hot with crusty bread, crumbled feta, black olives, and anchovies on the side. Put a small dish of olive oil on the table for dipping and let everyone season and garnish to their own taste.
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