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How to make Traditional Greek Bean Soup (fasolada)
MARILENA'S KITCHEN17Ingredients
2Hours
290Calories
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Ingredients
US|METRIC
6 SERVINGS
- 8 oz. cannellini beans (or dried Navy)
- 6 cups water (fresh)
- red onion (1 sm., chopped)
- celery stalks (2 med., with their leaves, thickly sliced)
- carrots (2 med., thickly sliced)
- garlic cloves (2 med., minced)
- 1/3 cup extra virgin olive oil
- 2 bay leaves (large)
- 1 1/2 cups tomato passata (like Pomi, or thick crushed tomatoes)
- 1 Tbsp. tomato paste
- yukon gold potato (1 med., cubed)
- 1/2 tsp. oregano (dried Greek)
- 3/4 tsp. sea salt
- freshly ground pepper
- red pepper flakes
- 2 Tbsp. vinegar
- 1/3 cup olive oil (extra virgin Greek)
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NutritionView More
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290Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories290Calories from Fat230 |
| % DAILY VALUE |
| Total Fat25g38% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol |
| Sodium600mg25% |
| Potassium570mg16% |
| Protein5g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate17g6% |
| Dietary Fiber3g12% |
| Sugars5g |
| Vitamin A80% |
| Vitamin C30% |
| Calcium6% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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