Tomato & Bean Soup (Fasolada)

Hello everybody, it's Brad, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, Tomato & Bean soup (Fasolada). It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

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As for the number of servings that can be served to make Tomato & Bean soup (Fasolada) is 2 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Tomato & Bean soup (Fasolada) estimated approx 30 minutes.

To get started with this recipe, we have to first prepare a few ingredients. You can have Tomato & Bean soup (Fasolada) using 15 ingredients and 4 steps. Here is how you cook it.

This is my take on a Greek Fasolada style bean soup using British grown beans and seasonal veggies. Its traditionally made with white beans and it’s best made with dried beans and cooks well in the slow cooker. I’ve made it plenty of times with pre-cooked beans, it’s a very forgiving wholesome, rustic style soup - perfect with garlic bread for dunking!

Ingredients and spices that need to be Prepare to make Tomato & Bean soup (Fasolada):

1. 2 cups dried (soaked) beans
2. 1 onion - diced
3. 1 Red onion - diced
4. 1 leek finely sliced
5. 1 cup spinach
6. 1 Carrot - sliced
7. 1 stick celery Celery (including leaves)
8. 1 cup Fresh or tinned tomatoes
9. 2 cloves Garlic - sliced
10. 1 bay leaf Bay
11. 1 bunch Parsley - chopped
12. 6 cups veg stock
13. 1 lemon
14. 2 tablespoons Olive oil
15. Salt and pepper

Steps to make to make Tomato & Bean soup (Fasolada)

1. Drain and rinse the beans. Wash and chop the vegetables. Sauté onions, celery, garlic, some chopped carrots in a little oil. Add tomatoes, cook until soften (and blend if you
2. Add the beans and a good veg stock to the pan, bring to the boil, reduce to a simmer and cook with the lid on until the beans are soft. The soup will thicken, but add more stock if required. On a stove, this will usually take about an hour. It takes 6 hours on low using my slow cooker.
3. Add the spinach and/or seasonal greens and cook towards the end of cooking. Most will only need a few minutes to wilt.
4. To serve, top with fresh parsley, olive oil and fresh lemon juice. Lovely with crunchy garlic bread 🧄

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