Bean soup "Fasolada"
Cooking time:
45 minutes
Active time:
45 minutes
Complexity:
Average
Fasolada is a thick, rich bean soup. Spare no olive oil for proper flavour and be sure to make the pickled onions to serve.
See all recipes category Beans 
5
Recipe "Bean soup "Fasolada""
Ingredients for 6 servings
white beans
400 g
carrots
2 pcs.
celery (stems)
2 pcs.
tomatoes
4 pcs.
leek
1 stem
sweet red pepper
1 pc.
canned peeled tomatoes
400 g
olive oil
5 tbsp. spoons
freshly ground black pepper
to taste
oregano dried
1/2 tsp
fresh thyme
branch
onions
2 pcs.
lemon juice
1 tbsp. spoon
sugar
1 tbsp. spoon
salt
to taste
water
2.5 L
Step 1/7
Peel and dice one onion and both carrots. Dice the bell peppers and tomatoes as well.
Step 2/7
Pour olive oil into a saucepan with a thick bottom, sauté vegetables, stirring, for 2-3 minutes.
Step 3/7
Cut the leeks into rings, the celery stalks into cubes. Add to the rest of the vegetables, salt, add spices and fry for another minute.
Step 4/7
Add the contents of a tin of canned tomatoes and beans to the pan along with the liquid, pour in the water.
Step 5/7
Bring the soup to a boil, reduce the heat and cook everything together for about 20 minutes.
Step 6/7
Peel the remaining onion and cut into thin half rings. Squeeze the juice from half the lemon into the onion, salt and stir. Leave the onion to marinate while the soup cooks.
Step 7/7
Serve the finished beans hot, certainly with pickled onions and pita.
Ingredients for 6 servings
white beans
400 g
carrots
2 pcs.
celery (stems)
2 pcs.
tomatoes
4 pcs.
leek
1 stem
sweet red pepper
1 pc.
canned peeled tomatoes
400 g
olive oil
5 tbsp. spoons
freshly ground black pepper
to taste
oregano dried
1/2 tsp
fresh thyme
branch
onions
2 pcs.
lemon juice
1 tbsp. spoon
sugar
1 tbsp. spoon
salt
to taste
water
2.5 L
Nutritional value per 100 g
Calories
49 kcal
Proteins
1 g
Fats
2 g
Carbohydrates
6 g
Saturated fat
0 g
Dietary fiber
1 g
Added sugar
1 g
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