Light bean soup (fasolada)

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Fasolada is the classic Greek dish cooked with a variety of vegetables . This is a light calorie version. Along with the bean soup, combine  baked giant beans.

Χρόνος Προετοιμασίας:
Χρόνος Μαγειρέματος:
Χρόνος Εκτέλεσης:
Βαθμός Δυσκολίας:


  • 500 gr. white beans
  • 6 tbsp. olive oil
  • 1 chopped onion
  • 1-2 cloves chopped garlic (optional)
  • 1 celery root, cut in small pieces
  • 2-3 carrots in thin slices
  • 1 chopped red pepper1 chopped green pepper1 tbsp. sweet paprika350 gr. slightly concentrated tomato juice2 bay leaves1 tbsp. dried thymeSalt, pepper3 tbsp. parsley


  • Soak the beans in plenty of cold water with a little bit of salt overnight (about 8 hours)
  • Next morning drain and rinse them, and drain them again.
  • Cover well with clean water and put them on a medium to low heat. Bring to boil and then simmer for about 20 minutes, so that they soften without boiling completely.
  • Drain and discard this water.
  • Put the oil in the same pot and sauté the onion over medium heat until translucent. Then sauté the garlic for 1΄.
  • Add the peppers, carrots and celery and stir for 10΄ until the vegetables are soft.
  • Then add the tomato juice, paprika, bay leaf and thyme and bring to boil.
  • About halfway through the cooking time, add the salt.
  • Cooking time may be 60΄-75΄mins. depending on the beans. If necessary, add boiling water during cooking.
  • At the end, add the parsley and freshly ground pepper.

Cook’s Tip

For a thicker bean soup, beat 1-2 tablespoons of the prepared soup in a blender and pour back in the pot. • It can be served with a sprinkling of boukovo on top.

Doctor’s Tip

Throwing away the first water the beans first boil in, probably reduces “bloating”.

Διατροφική αξία ανά μερίδα

Θερμίδες (kcal)
Πρωτεΐνη (γρ.)
Λιπαρά (γρ.)
Υδατ/κες (γρ.)
Σάκχαρα (γρ.)
Φυτικές Ίνες (γρ.)
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