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Greek Bean Soup (Fasolada)
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Greek Bean Soup (Fasolada)

Pressure Cooking Time8 minutes
Total Time8 minutes
Course: Soups, Stews & Chilis
Cuisine: Greek
Diet: Vegetarian
Keyword: Fall, Healthy
Product: Stove-top Pressure Cooker
Cooking Method: Pressure Cooking
Food Group: Vegetables
Servings: 4
Calories: 686kcal

Equipment

Ingredients

  • 2¼ cup white beans
  • 2 onions cut into large pieces
  • 4 carrots thinly sliced
  • 4 celery sticks cut into large pieces
  • ½ cayenne pepper or a few drops of tabasco
  • 1 cup crushed tomatoes
  • 1 teaspoon tomato paste
  • 1 cup olive oil
  • Salt and pepper to taste
  • Parsley for garnish
US Customary - Metric

Instructions

  • Soak the beans for 12 hours. Then drain, wash, and dry them.
  • Heat the olive oil in the pot. Add the onions, carrots, celery, cayenne pepper, crushed tomato, tomato paste, a pinch of salt and pepper. Mix well and cook for about 4 minutes.
  • Add the beans to the pot and enough water to cover them.
  • Cover the pot and bring to HIGH pressure over medium-high heat. Stabilize and cook for 8 minutes.
  • After 8 minutes, release the pressure and open the cooker. Salt to taste, garnish with parsley if desired, and serve.

Nutrition

Calories: 686kcal | Carbohydrates: 41g | Protein: 12g | Fat: 55g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 39g | Sodium: 146mg | Potassium: 1046mg | Fiber: 10g | Sugar: 8g | Vitamin A: 10415IU | Vitamin C: 14mg | Calcium: 147mg | Iron: 5mg