Fasolada
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Fasolada calories by ingredient
Introduction
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 nutritional value for money - it is an excellent meat alternative and you will feed an entire family for under $10. Replace the navy beans with chickpeas and add ½ cup of shredded parsnips to the soup to create another Greek meal, Revithia! 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 nutritional value for money - it is an excellent meat alternative and you will feed an entire family for under $10. Replace the navy beans with chickpeas and add ½ cup of shredded parsnips to the soup to create another Greek meal, Revithia!Number of Servings: 6
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. **
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.
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. **
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.