Greek Bean Soup

Greek Bean Soup, also known as Fasolada, is considered the national dish of Greece and is often served as a main course.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 80 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.

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Medium

Greek Bean Soup

Cooking Method: Boiling, Simmering Cuisine: Greek, Mediterranean Courses: Lunch, Soup Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 10 min Cook Time 60 min Rest Time 10 min Total Time 1 hr 20 mins

Servings: 4 Calories: 1000

Best Season: Fall

Ingredients

Servings

• 1 cup Dried white beans
• 1 medium Onion
• 1 medium Carrot
• 2 medium Celery stalks
• 2 clove Garlic cloves
• 2 tablespoon Olive oil
• 2 tablespoon Tomato paste
• 4 cups Vegetable broth
• 2 leaf Bay leaves
• 1 teaspoon Dried oregano
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoon Fresh lemon juice
• 2 tablespoon Fresh parsley

Instructions

1. Soak the dried white beans overnight in water.
2. Drain and rinse the soaked beans.
3. In a large pot, heat olive oil over medium heat.
4. Add chopped onion, carrot, celery, and minced garlic. Sauté until vegetables are tender.
5. Stir in tomato paste and cook for another minute.
6. Add soaked beans, vegetable broth, bay leaves, dried oregano, salt, and black pepper.
7. Bring the soup to a boil, then reduce heat and simmer for about 1 hour or until beans are tender.
8. Remove bay leaves and stir in fresh lemon juice.
9. Serve hot, garnished with fresh parsley.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 40g14%

Sugars 5g

Protein 12g24%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.