Fasolada (Greek bean soup)
Greece's national dish: a thick, comforting bean soup with tomato, carrot and celery.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Mixed beans (tin)3 tins
- Carrots300 g
- Brown onions200 g
- Chopped tomatoes (tin)1 tin
- Tomato purée30 g
- Vegetable stock cubes1 cube
- Sliced wholemeal bread320 g
- Feta60 g
Also uses from the cupboard: vegetable oil, table salt, ground black pepper, dried mixed herbs. Missing any? You can add them to your shop on the shopping list.
Usually contains: Celery, Gluten, Milk.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, including a teaspoon of oil. Children's portions are smaller.
Method
- Chop the onion and dice the carrots. Heat 3 tablespoons of oil in a large pan over a medium heat and cook them for 8 minutes until soft.300 g carrots200 g brown onions
- Add the tomato purée, the chopped tomatoes, the drained beans, the crumbled stock cube, a teaspoon of dried oregano or mixed herbs and 800 ml of water.3 tins mixed beans1 tin chopped tomatoes30 g tomato purée1 cube
- Simmer for 25 minutes. Crush a few of the beans against the side of the pan to thicken the soup. Season with salt and pepper.
- Ladle into bowls, crumble over the feta and serve with the bread.320 g sliced wholemeal bread60 g feta
Finish each bowl with a drizzle of olive oil and a squeeze of lemon. That is how it is eaten in Greece.
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