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Soup · Greek

Fasolada (Greek White Bean Soup with Carrot and Celery)

40 min Serves 4 ~418 kcal/serving ~£3.30 (£0.82/serving) Dairy-freeGluten-freeVeganVegetarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 800 g tinned haricot beans
  • 3 carrots
  • 3 celery stalks, sliced
  • 1 onion
  • 2 garlic cloves
  • 2 tbsp tomato purée
  • 5 tbsp olive oil
  • 2 bay leaves

Nutrition (per serving)

Calories
418 kcal
Protein
15.7 g
Carbohydrate
39.1 g
of which sugars
8.3 g
Fat
18.2 g
of which saturates
2.6 g
Fibre
14 g
Salt
1.38 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Peel and dice the carrots, slice the celery and finely chop the onion and garlic.

  2. 2

    Warm the olive oil in a large saucepan and soften the onion, carrots and celery for 8 minutes.

  3. 3

    Stir in the garlic and tomato purée for 1 minute, then add the bay leaves, drained haricot beans and 900ml water.

  4. 4

    Season well, bring to a simmer and cook gently for 25 minutes until the vegetables are completely tender.

  5. 5

    Remove the bay leaves. Mash a few spoonfuls of the beans against the side of the pan to thicken the soup slightly.

  6. 6

    Drizzle with a little more olive oil before serving.

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