Fasolada simmers white beans with tomato and olive oil into Greece's hearty everyday soup.
12 min prep 35 min cook
Keeps the screen on · step-by-step guide · built-in timer
Dice the carrot and drain the cooked beans.
Turn the carrot in olive oil for 4 minutes.
Add the tomato puree and boil for 5 minutes.
Add the beans and water and cook for 25 minutes.
Mash one ladle of beans so the soup thickens without cream.
Drizzle with olive oil and serve hot.
💡 Tip: A short preboil helps the beans soften evenly in the soup.
🍽️ Serving suggestion: Serve hot with olive oil and toasted bread.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~216
kcal calories
10
g protein
29
g carbs
7
g fat
3.5g
Sugar
7.7g
Fiber
36.5mg
Sodium
1.1g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
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