Recipe
Fasolada Recipe
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Jo_jo_ba / All my dishes 8 months, 2 weeks ago
This recipe is very easy but it takes a couple of hours of simmering on the stove before it's cooked. For lunches, try cooking it the night before - it keeps well in the fridge for 1-2 days, or you can freeze it for later! This soup is also nutrition... More
Prep:30m Cook:180m Servings:6
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 Jo_jo_ba |
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Fans
Ingredients
- 1 cup navy beans soaked in 3 cups hot water and drained
- 3 celery sticks + leaves, finely chopped
- 1 large carrot, chopped
- 1 large white onion, chopped
- 1 large zucchini, finely chopped
- 1/2 red pepper, diced
- 1 cup shredded Savoy cabbage
- 1 cup crushed tomatoes
- 1/2 cup chopped fresh parsley
- 7 cloves garlic, crushed
- 2 vegetable stock cubes
- pepper
- 2 teaspoons dried oregano
Directions
- Place beans in 2.5 litres of cold water and put on low heat on stove and simmer.
- Add celery, carrot, onion, zucchini, red pepper and cabbage to pot.
- Simmer soup for 30 minutes then add tomatoes, parsley, garlic, stock cubes and pepper.
- Simmer for a further 2 hours or until beans are tender.
- Stir in oregano at end of cooking.
- ** If soup is too chunky or "watery" for your tastes, use a hand blender to blend the soup for a couple of seconds to thicken it. **
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jo_jo_ba 8 months, 2 weeks ago said:
Amount Per Serving
Calories: 176.8
Total Fat: 0.9 g
Cholesterol: 0.0 mg
Sodium: 401.7 mg
Total Carbs: 34.7 g
Dietary Fiber: 12.3 g
Protein: 9.5 g
marriage 8 months, 2 weeks ago said:
Wow, again thank you.
amyliz 8 months, 2 weeks ago said:
Thank you for posting this inexpensive and very good recipe! By the way, I this in my crock pot because I don't have a large "regular" pot. I cooked it on low for about 6 hours and it turned out great.
eggchef 8 months, 2 weeks ago said:
This osunds good i like beans and garlic lol nice post
deliathecrone 6 months, 2 weeks ago said:
Oh, boy! Beans and zucchini and GARLIC and cabbage! I'm in heaven! Thanks and here's my 5!
greekgirrrl 1 month, 1 week ago said:
"fasolada" is Greek for bean soup! My mom makes a batch of this every week in the wintertime! Tastes better the next day, too. Great post!