Fasolada White Bean Soup
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Greek · 70 min · Beans · vegetarian, vegan, gluten-free, dairy-free
314 cal
14g protein
42g carbs
10g fat
per serving · estimated
Ingredients
- 1/4 lb dried cannellini beans
- 1 carrots
- 1 celery stalks
- 1 yellow onion
- 3/4 tbsp tomato paste
- 1 3/4 tbsp olive oil
- 1 bay leaf
- 1/4 cup fresh parsley
Method (tap to check — screen stays awake)
- Soak beans overnight, then drain.
- Saute diced onion, carrot, and celery in olive oil until softened, about 8 minutes.
- Stir in tomato paste and cook 1 minute.
- Add the beans, bay leaf, and enough water to cover by two inches.
- Simmer 45-55 minutes until the beans are creamy, adding salt near the end.
- Stir in parsley and a final drizzle of olive oil before serving.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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