Recipes › Lunch

• Lunch
• 45 min
• Dairy-Free
• Halal
• Kosher
• Pescatarian
• Vegan
• Vegetarian

Fasolada

Greek white bean soup with tomato, carrot and celery.

Calories

498

Protein

22 g

Carbs

78 g

Fat

12 g

Per serving. Makes 4 servings.

Ingredients

• 3 tbsp Olive oil
• 1 Onion
• 2 Carrot
• 2 Celery
• 800 g Cannellini beans, canned, drained
• 400 g Chopped tomatoes, canned
• 1 L Vegetable stock
• 1 tbsp Tomato purée
• 5 g Fresh parsley
• 4 Sourdough bread

Contains: Celery, Cereals containing gluten. Always check the labels of what you buy.

Method

1. Peel and dice the onion and carrots and dice the celery.
2. Heat the oil in a large pan and soften the vegetables over a medium heat for 10 minutes.
3. Stir in the tomato purée for 1 minute, then add the beans, chopped tomatoes and stock.
4. Simmer for 25 minutes until thick, crushing a few beans against the side of the pan.
5. Stir in the chopped parsley and serve with the bread.

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