Light bean soup (fasolada)

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.

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Υλικά

• 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

Εκτέλεση

• 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”.

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