Fasolada is a traditional vegetarian Greek bean soup. In this recipe it is served very thick and so can be made as part of the main meal with haloumi cheese and crusty bread.
Ingredients
- 60ml (1/4 cup) extra virgin olive oil
- 1 brown onion, finely chopped
- 1 garlic clove, finely chopped
- 2 x 400g cans Butter Beans, drained, rinsed
- 1 carrot, peeled, finely chopped
- 1 celery stick, finely chopped
- 1/2 teaspoon dried mint
- 1/4 teaspoon dried chilli flakes
- 4 ripe tomatoes, coarsely grated (see tip)
- 1/4 cup chopped fresh continental parsley
- Pan-fried haloumi, to serve
- Crusty bread, to serve
Method
- Step 1Heat the oil in a saucepan over medium heat. Add the onion and garlic and cook, stirring, for 3 minutes or until soft.
- Step 2Stir in the beans, carrot, celery, mint and chilli flakes. Season with salt and pepper. Stir in the tomato.
- Step 3Increase heat to medium-high. Bring to the boil. Reduce heat to medium-low. Simmer for 1 hour or until the mixture thickens. Stir in the parsley. Serve with haloumi and crusty bread.
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
- Vegetarian
Nutrition
811 kj
Energy
14g
Fat Total
2g
Saturated Fat
6g
Fibre
5g
Protein
43.31mg
Sodium
8g
Carbs (sugar)
9g
Carbs (total)
All nutrition values are per serve
Notes
To grate tomato, run it down a grater, over a bowl. Discard any remaining skin. Try serving this recipe as a side dish for pork chops or lamb cutlets.
- Author: Reader recipe
- Image credit: Ian Wallace
- Publication: Australian Good Taste
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