White Bean Soup (Fasolada)

Name: White Bean Soup (Fasolada)
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 6 servings
Cuisine: Plant-Based
Ingredients: 2 tbsp olive oil; 1 yellow onion (finely chopped); 1 carrot (diced); 3 stalks celery (diced); 1 tbsp fresh rosemary (chopped); 1 tbsp fresh thyme leaves (chopped); 1 tsp dried oregano; 1 bay leaf; 0.5 tsp salt (plus more to taste); 1 pinch black pepper (plus more to taste); 4 cloves garlic (minced); 2 tbsp tomato paste (optional); 4 cups vegetable stock; 2 cups canned white beans (drained and rinsed); 2 cups kale (chopped); 1 tbsp lemon juice

A Greek-inspired take on fasolada, the humble white bean soup that has fed Mediterranean longevity kitchens for generations. Creamy white beans, good olive oil, fresh herbs and a handful of kale come together in one cozy, fiber-rich pot that's full of plant protein and made for slow, everyday eating.

Prep

15m

Cook

50m

Serves

Difficulty

medium

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Ingredients

Serves6

For the soup

2 tbsp olive oil
1 yellow onion(finely chopped)
1 carrot(diced)
3 stalks celery(diced)
1 tbsp fresh rosemary(chopped)
1 tbsp fresh thyme leaves(chopped)
1 tsp dried oregano
1 bay leaf
1/2 tsp salt(plus more to taste)
1 pinch black pepper(plus more to taste)
4 cloves garlic(minced)
2 tbsp tomato paste(optional)
4 cups vegetable stock
2 cups canned white beans(drained and rinsed)

To finish

2 cups kale(chopped)
1 tbsp lemon juice

Nutrition

145

Calories

5.7g

Protein

21g

Carbs

4.8g

Fat

5.5g

Fiber

750mg

Sodium

Per serving · Approximate values

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Instructions

Heat the olive oil in a large pot over medium heat.
Add the onion, carrot and celery and sauté until the onion is golden brown.
Stir in the fresh rosemary and thyme, dried oregano, bay leaf, salt and pepper.
Add the garlic and cook for about 30 seconds, until fragrant.
Stir in the tomato paste and toast it for a few seconds, until it darkens slightly.
Deglaze the pot with a splash of water, scraping up any browned bits from the bottom.
Pour in the vegetable stock and add the beans.
Cover and simmer for about 40 minutes, until the soup is rich and the beans are very soft.
Remove the bay leaf. Blend part of the soup, or mash some of the beans against the side of the pot, for a creamier texture.
Stir in the kale and lemon juice and cook until the kale has wilted.
Taste, adjust the salt and pepper, and serve.

White Bean Soup (Fasolada)

Ingredients

Nutrition

Cook this in Rou

Instructions

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