Fasolada is a traditional vegetarian Greek bean soup. In this recipe it is served very thick and so can be made as part of the main meal with haloumi cheese and crusty bread.
Energy 811kJ | Fat saturated 2.00g |
Fat Total 14.00g | Carbohydrate sugars 8.00g |
Carbohydrate Total 9.00g | Dietary Fibre 6.00g |
Protein 5.00g | Cholesterol - |
Sodium 43.31mg |
All nutrition values are per serve.
- Step 1
Heat the oil in a saucepan over medium heat. Add the onion and garlic and cook, stirring, for 3 minutes or until soft.
- Step 2
Stir in the beans, carrot, celery, mint and chilli flakes. Season with salt and pepper. Stir in the tomato.
- Step 3
Increase heat to medium-high. Bring to the boil. Reduce heat to medium-low. Simmer for 1 hour or until the mixture thickens. Stir in the parsley. Serve with haloumi and crusty bread.
To grate tomato, run it down a grater, over a bowl. Discard any remaining skin. Try serving this recipe as a side dish for pork chops or lamb cutlets.
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