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🍲 Fasolada – Greek White Bean Soup

305 kcal · 30 min · 4 servings

Ingredients

• carrots 4 pcs.
• onions, yellow 1 pcs.
• celery stalks 150 g
• garlic cloves 2 pcs.
• olive oil 50 ml
• bay leaves, dried 1 pcs.
• vegetable broth 1 L
• white beans in the can 500 g
• tomato paste 2 tbsp
• paprika, sweet pinch
• salt pinch
• pepper, black ground pinch

Instructions

1. 1. Wash the carrots thoroughly.
2. 2. Peel the carrots.
3. 3. Cut the carrots into small cubes.
4. 4. Halve the onions.
5. 5. Peel the onions.
6. 6. Chop the onions roughly.
7. 7. Wash the celery stalks.
8. 8. Set aside the green leaves of the celery.
9. 9. Remove the hard ends from the celery stalks.
10. 10. Dice the celery finely.
11. 11. Peel the garlic clove.
12. 12. Finely chop the garlic.
13. 13. Heat the oil in a pot over high heat.
14. 14. Fry the prepared vegetables in it for about 3 minutes.
15. 15. Add the bay leaf to the pot.
16. 16. Deglaze the mixture with the broth.
17. 17. Cover the pot.
18. 18. Let the soup simmer on medium heat for about 15 minutes.
19. 19. Drain the beans in a sieve.
20. 20. Finely chop the reserved celery greens.
21. 21. Add the drained beans to the soup.
22. 22. Let the beans cook along with the soup for about 5 minutes.
23. 23. Stir in the tomato paste.
24. 24. Add the paprika powder.
25. 25. Season the soup with salt and pepper to taste.
26. 26. Sprinkle the finished Fasolada with the chopped celery greens.
27. 27. Serve the soup and enjoy your meal!

Nutrition per serving

• kcal: 305
• Protein: 15 g · Fett/Fat: 13 g · Carbs: 38 g