Volya 
Recipes
Greek fasolada (white bean soup)
VeganVegetarian📦 Batch cook❄ Freezer-friendly
Greece's national dish: olive-oil-rich white bean soup with tomato, oregano, and lemon. Lent staple, plant-protein heavy.
⏱ 90 min✂ 15 prep👤 4 serves🧊 5fridge
Ingredients
- •250 g dried white beans (soaked overnight)
- •1 large onion (diced)
- •2 medium carrot (diced)
- •2 stalk celery stalk (diced)
- •2 tbsp tomato paste
- •400 g tomatoes (canned, chopped)
- •3 clove garlic
- •2 leaf bay leaf
- •
Steps
- 1Sauté onion + carrot + celery in olive oil 8 min.
- 2Add tomato paste + canned tomatoes + garlic; cook 3 min.
- 3Stir in drained soaked beans + broth + bay + oregano.
- 4Simmer 75 min until beans soft.
- 5Adjust salt + extra olive oil.
- 6Top with parsley and a squeeze of lemon.
Per serving micros
% of adult daily reference intake (FDA/EFSA averaged)
1 tsp dried oregano
•4 tbsp extra-virgin olive oil•1500 ml vegetable broth•2 tbsp fresh parsley (to serve)•1 wedge lemon (to serve)Calcium
16%
⚠This recipe has negligible B12. Vegans should supplement separately (B12 is the one nutrient plants don't reliably provide).