Lemon bean soup (fasolada)

15 minutes

4–6

Σχετικά με τη συνταγή

Calories ~300–350kcal

Protein ~15–18g

Carbohydrates ~40–45g

Fat ~12–15g

Greek – Traditional Vegan

Preparation 15 minutes

Cooking 1 hour 30 minutes

Servings 4–6

Διατροφική αξία ανά μερίδα

Calories ~300–350kcal

Protein ~15–18g

Carbohydrates ~40–45g

Fat ~12–15g

The recipe

Lemon bean soup (fasolada)

Greek – Traditional Vegan

15 minutes Preparation

1 hour 30 minutes Cooking

4–6 Servings

Nutrition per serving

~300–350 kcal Calories

~15–18 g Protein

~40–45 g Carbohydrates

~12–15 g Fat

Υλικά

500 g dried white beans (soaked for at least 12 hours)
1 onion
1 garlic clove
1 carrot
1 celery stalk
100 ml olive oil
1 bay leaf
A pinch of chili flakes
A pinch of turmeric
1 lemon
Salt & freshly ground pepper

Lemon bean soup (fasolada)

Preparation: 15 minutes Cooking: 1 hour 30 minutes Servings: 4–6 Cuisine: Greek – Traditional Diet: Vegan

Nutrition per serving: Calories ~300–350 kcal · Protein ~15–18 g · Carbohydrates ~40–45 g · Fat ~12–15 g

Ingredients

500 g dried white beans (soaked for at least 12 hours)
1 onion
1 garlic clove
1 carrot
1 celery stalk
100 ml olive oil
1 bay leaf
A pinch of chili flakes
A pinch of turmeric
1 lemon
Salt & freshly ground pepper

Method

We begin by rinsing the soaked beans thoroughly and placing them in a pot with cold water. Let them come to a gentle boil over medium heat, carefully skimming off any foam that rises to the surface.
After about 30 minutes, we add the vegetables: the onion, garlic, celery, carrot, and the chili pepper.
Next, we pour in the olive oil and add the turmeric, bay leaf, salt, and pepper. We lower the heat and allow the soup to simmer gently, giving it time to thicken naturally and develop its rich, velvety texture.
As soon as the fasolada begins to turn creamy, we add the fresh lemon juice. Stir gently and remove the pot from the heat.
Let the soup rest for a few minutes before serving. This small pause allows the flavors to come together harmoniously and the texture to become even more satisfying.
Serve warm, finishing with a sprinkle of freshly chopped parsley, a drizzle of raw extra virgin olive oil, and, if you like, a few extra drops of fresh lemon juice for brightness.
Tips & Secrets
Soaking the beans properly ensures even cooking and a better texture.
A gentle simmer is key to achieving that naturally creamy consistency.
The lemon added at the end lifts the entire dish, giving it freshness and balance.
A simple, honest dish that brings warmth to the table and captures the essence of Greek home cooking.

Εκτέλεση

We begin by rinsing the soaked beans thoroughly and placing them in a pot with cold water. Let them come to a gentle boil over medium heat, carefully skimming off any foam that rises to the surface.

After about 30 minutes, we add the vegetables: the onion, garlic, celery, carrot, and the chili pepper.

Next, we pour in the olive oil and add the turmeric, bay leaf, salt, and pepper. We lower the heat and allow the soup to simmer gently, giving it time to thicken naturally and develop its rich, velvety texture.

As soon as the fasolada begins to turn creamy, we add the fresh lemon juice. Stir gently and remove the pot from the heat.

Let the soup rest for a few minutes before serving. This small pause allows the flavors to come together harmoniously and the texture to become even more satisfying.

Serve warm, finishing with a sprinkle of freshly chopped parsley, a drizzle of raw extra virgin olive oil, and, if you like, a few extra drops of fresh lemon juice for brightness.

Tips & Secrets

Soaking the beans properly ensures even cooking and a better texture.

A gentle simmer is key to achieving that naturally creamy consistency.

The lemon added at the end lifts the entire dish, giving it freshness and balance.

A simple, honest dish that brings warmth to the table and captures the essence of Greek home cooking.