- High in protein
- High in dietary fibre
- Vegan
- Vegetarian
- No added sugar
- Seafood free
- Shellfish free
- Wheat free
- Soy free
- Sesame free
- Peanut free
- Nut free
- Lactose free
- Gluten free
- Egg free
- Dairy free
From Yiayia Next Door, this homemade Greek-style bean soup is the ultimate comfort food. Serve it with black olives and crusty bread for a warming meal.
- Serves6
- Cook time30 minutes
- Prep time10 minutes, + overnight soaking time
Ingredients
- 3 cups (600g) dried white beans (such as butter beans)
- 1 small brown onion, finely chopped
- 1 red bullhorn chilli or red capsicum, seeded, finely chopped
- 1/2 leek, pale section only, thinly sliced
- 1/3 cup (80ml) olive oil
- 1 tbs sea salt flakes
- 1 bunch flat-leaf parsley, finely chopped
- 8 cups (2L) boiling water
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place beans in a bowl and cover with cold water. Set aside overnight to soak.Step 2
Drain beans and transfer to a large saucepan. Add onion, chilli or capsicum, leek, oil, salt, parsley and boiling water. Place over high heat and bring to the boil. Reduce heat to medium-low and cook, covered, for 30 mins or until beans are tender and the soup thickens slightly.Step 3
Divide the soup evenly among serving bowls.
Swap me: To save time, you can use three 400g cans of cannellini beans instead of the dried white beans. If you do, omit overnight soaking and reduce cooking time to 10 minutes.
Nutrition Information
Per Serve
Energy: 1964kJ/470 Cals (23%)
Protein: 24g (48%)
Fat: 14g (20%)
Sat fat: 2g (8%)
Carb: 64g (21%)
Sugar: 7g (8%)
Fibre: 26g (87%)
Sodium: 1508mg (75%)
Yiayia’s fasolada (bean soup)
- Serves6
- Cook time30 minutes
- Prep time10 minutes, + overnight soaking time
Ingredients
- 3 cups (600g) dried white beans (such as butter beans)
- 1 small brown onion, finely chopped
- 1 red bullhorn chilli or red capsicum, seeded, finely chopped
- 1/2 leek, pale section only, thinly sliced
- 1/3 cup (80ml) olive oil
- 1 tbs sea salt flakes
- 1 bunch flat-leaf parsley, finely chopped
- 8 cups (2L) boiling water
Description
From Yiayia Next Door, this homemade Greek-style bean soup is the ultimate comfort food. Serve it with black olives and crusty bread for a warming meal.
Method
Step 1
Place beans in a bowl and cover with cold water. Set aside overnight to soak.Step 2
Drain beans and transfer to a large saucepan. Add onion, chilli or capsicum, leek, oil, salt, parsley and boiling water. Place over high heat and bring to the boil. Reduce heat to medium-low and cook, covered, for 30 mins or until beans are tender and the soup thickens slightly.Step 3
Divide the soup evenly among serving bowls.
Swap me: To save time, you can use three 400g cans of cannellini beans instead of the dried white beans. If you do, omit overnight soaking and reduce cooking time to 10 minutes.