Fasolatha White Bean And Tomato Soup Vegan Gluten Free Real Greek Recipes
On a chilly day, there's nothing quite like a hearty bowl of soup to warm both your body and soul. This Fasolatha White Bean and Tomato Soup is not only delicious but also fits well into a vegan and gluten-free lifestyle. A staple in traditional Greek cuisine, this wholesome dish is packed full of flavor and nutrients, making it the perfect addition to your cozy home menu.
Ingredients
Instructions
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Prepare the Beans: Rinse the dried white beans under cold water and then place them in a large bowl. Cover the beans with water and let them soak overnight. The next day, drain and rinse the beans.
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Saute the Aromatics: In a large pot over medium heat, add a splash of olive oil. Saute the chopped onion, diced carrots, and celery until they start to soften, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
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Add the Tomatoes and Broth: Stir in the can of diced tomatoes, drained white beans, vegetable broth, bay leaves, and dried oregano. Bring the mixture to a boil, then reduce the heat and let it simmer gently for about 1-1.5 hours, or until the beans are tender.
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Season and Serve: Once the beans are cooked through, season the soup with salt and pepper to taste. Remove the bay leaves. Ladle the hot soup into bowls and garnish with fresh parsley. Serve hot alongside crusty bread or a side salad for a complete meal.
Nutrition Facts
Serving size: 1 serving- Calories
- 280 kcal
- Total Fat
- 1.5 g
- Saturated Fat
- 0.2 g
- Cholesterol
- 0 mg
- Sodium
- 780 mg
- Total Carbohydrate
- 54 g
- Dietary Fiber
- 12 g
- Sugars
- 7 g
- Protein
- 16 g
Whether you're a seasoned cook or a novice in the kitchen, this Fasolatha White Bean and Tomato Soup is a recipe that is sure to become a favorite in your repertoire. So, don your apron, grab your favorite pot, and let the simmering begin. Enjoy a taste of Greece right in the heart of your own home!