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Name: Fasolada
Prep time: 89 min
Total time: 587 min
Yield: 4 servings
Ingredients: 400 g dried cannellini beans, soaked 8 hours in cold water and drained; 2 L cold water, for soaking, discarded; 2 L cold water, for blanching, discarded; 80 ml extra-virgin olive oil; 200 g yellow onion, finely diced; 200 g carrots, peeled and sliced into 5 mm rounds; 150 g celery stalks, sliced into 5 mm pieces, leaves reserved; 12 g garlic cloves, thinly sliced; 30 g tomato paste; 400 g canned crushed tomatoes; 1 tsp dried oregano; 1/2 tsp sweet paprika; 1500 ml water; 6 g fine sea salt; 1/4 tsp ground black pepper; 15 ml red wine vinegar; 20 ml extra-virgin olive oil; 10 g reserved celery leaves, roughly chopped; 1/4 tsp dried chilli flakes; 4 slices crusty white bread

Fasolada

Greek white bean soup with tomato, olive oil, and celery, simmered until creamy.

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Created with AI · Nutrition is estimated · Not kitchen-tested

Fasolada

Greek white bean soup with tomato, olive oil, and celery, simmered until creamy.

Loading recipe…

Created with AI · Nutrition is estimated · Not kitchen-tested

&figs

&figs

&figs

&figs

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Nutrition

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