Lunch
Fasolada (Greek bean soup) with olives and bread
495 kcal24 g protein3 ingredients150 minutes
VegetarianVeganFasting-friendly
Standard portion: 495 kcal and 24 g protein. In the app the grams change so that the dish fits the calories of your own meal.
What is in the dish
The standard portion, before the app adjusts it to your calories.
| Ingredient | Amount | kcal | Share of calories |
|---|---|---|---|
| Fasolada (Greek bean soup) | 1 recipe portion (≈ 470 g) | 398 | |
| Wholemeal breadSwap for: Wholegrain rye bread, Multigrain bread, White bread, Barley rusk | 1 slice | 70 | |
| Kalamata olives | 4 olives | 28 |
How to make it
Serve Fasolada (Greek bean soup). Serve with wholemeal bread. Add Kalamata olives.
The recipe for the whole pot: Fasolada (Greek bean soup)
6 servings · 150 minutes
- Medium-sized beans, dried2¾ cups · 500 g
- Onion1 large · 150 g
- Carrots3 · 180 g
- Celery2 sticks with the leaves · 80 g
- Chopped tomatoes1 tin · 400 g
- Tomato purée1 tablespoon · 16 g
- Olive oil5 tablespoons · 69 g
- Salt¾ teaspoon · 4 g
Seasoning: pepper, 1 bay leaf
- Soak the beans overnight in plenty of water.
- Boil them for 10 minutes and discard the water.
- Put them in a pan with 2 litres of hot water, the finely chopped onion, the carrots sliced into rounds and the celery.
- Simmer for 60–90 minutes, until tender.
- Add the tomato, tomato purée, oil and salt and boil for another 20–30 minutes, until thickened.
Time does not include soaking.
