Keto Fasolada

Keto Fasolada is a low-carb twist on the traditional Greek bean soup, featuring a rich tomato base and hearty vegetables that create a comforting and satisfying dish. This keto-friendly version is perfect for those seeking to enjoy classic flavors without the carbs.

Ingredients

• Olive oil - 2 tablespoons
• Onion - 1 medium, chopped
• Garlic - 2 cloves, minced
• Celery - 1 stalk, chopped
• Carrot - 1 small, diced
• Bell pepper - 1/2, diced
• Zucchini - 1 small, diced
• Canned diced tomatoes - 400 grams
• Vegetable broth - 500 ml
• Dried oregano - 1 teaspoon
• Dried thyme - 1 teaspoon
• Fresh parsley - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste
• Canned cannellini beans - 200 grams, drained and rinsed

Steps

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion, garlic, celery, and carrot to the pot, and sauté for about 5 minutes until the vegetables are softened.
3. Stir in the bell pepper and zucchini, cooking for an additional 3-4 minutes.
4. Add the canned diced tomatoes, vegetable broth, dried oregano, dried thyme, salt, and black pepper to the pot. Bring to a boil.
5. Once boiling, reduce heat and let the mixture simmer for about 10 minutes, allowing the flavors to meld.
6. Stir in the drained cannellini beans and cook for another 5 minutes until heated through.
7. Remove from heat and stir in the fresh parsley before serving.

Nutrition

• Calories: 300
• Protein: 10 g
• Carbs: 18 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in fiber which aids in digestion and promotes gut health.
• Low in carbs, making it suitable for a ketogenic diet.

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