Vegan Fasolada

Vegan Fasolada is a hearty and comforting Greek bean soup, infused with fragrant herbs and spices, served over pasta for a unique twist. This dish combines the rich flavors of tomatoes, olive oil, and fresh vegetables, making it a nourishing and satisfying meal.

Ingredients

• Pasta (your choice) - 200 grams
• Olive oil - 2 tablespoons
• Onion - 1 medium, diced
• Garlic - 3 cloves, minced
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Red bell pepper - 1, diced
• Canned diced tomatoes - 400 grams
• Canned white beans (like cannellini) - 400 grams, drained and rinsed
• Vegetable broth - 500 ml
• Fresh parsley - 2 tablespoons, chopped
• Dried oregano - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - to taste
• Lemon juice - 1 tablespoon

Steps

1. Cook the pasta according to package instructions in a large pot of salted boiling water. Drain and set aside.
2. In a large saucepan, heat olive oil over medium heat. Add diced onion and sauté for 3-4 minutes until it becomes translucent.
3. Add minced garlic, diced carrot, diced celery, and diced red bell pepper to the pan. Sauté for another 5-6 minutes until the vegetables are tender.
4. Stir in the canned diced tomatoes, drained white beans, vegetable broth, dried oregano, salt, and black pepper. Bring to a simmer.
5. Let the soup simmer for about 10-15 minutes to allow the flavors to meld, stirring occasionally.
6. Once the soup is ready, stir in the fresh parsley and lemon juice.
7. Serve the soup over the cooked pasta in bowls, garnished with additional parsley if desired.

Nutrition

• Calories: 400
• Protein: 15 g
• Carbs: 60 g
• Fiber: 15 g
• Sugar: 6 g
• Sodium: 700 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from beans.
• High in fiber, promoting digestive health.

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