| Prep Time | 60 minutes |
| Cook Time | 30 minutes |
| Servings |
Ingredients
- 150 gram Beans
- 2 pieces Onion
- 2 pieces Celery root
- 3 pieces Carrot
- 400 gram Tomato (in own juice)
- 1 tablespoon Tomato paste
- 100 ml Olive oil
- 1 tablespoon Oregano
- 2 liters Broth
- 50 gram Olives green
- 1 piece Onion red
- 2 tablespoons Parsley
Ingredients
|
|
Instructions
- Soak the beans overnight (you can take a can of canned white beans (400 g), drain the liquid and rinse with cold water).
- Prepare the remaining ingredients. That's all we need. Wash and peel the vegetables.
- Drain the beans, pour in fresh cold water, bring to a boil and strain again. Then pour the beans with vegetable broth and leave to cook for about 1 hour.
- Meanwhile, prepare the vegetables. Cut the carrots and celery into thin strips, cut the celery stalks into slices.
- Cut the onion into petals or as you prefer, crush the garlic.
- When the beans are almost ready, add the vegetables, olive oil and oregano. Cook for 15-20 minutes until the vegetables are tender. I didn't add any oil, so I got a perfectly low-fat version for a few days without oil.
- Then add the tomatoes and tomato paste, mix well, bring to a boil and turn off the heat.
- If desired, you can add bay leaf and garlic and let the soup brew under the lid for 10-15 minutes.
Related posts:
Greek Lean Pumpkin Soup-Puree Recipe
Greek Bean Soup “Fasolada” Recipe
Lean Rice Soup with Corn Recipe
Bean Soup-Puree with Nuts “Lean” Recipe
Lean Pickle with Rice and Olives Recipe
Tomato Soup “Bloody Mary” Recipe
Lean Buckwheat Soup with Mushrooms Recipe
Lean Pickle with Beans and Mushrooms Recipe
Celery Root Soup with Tomato Recipe
Tomato Soup with Smoked Chicken Recipe
Tomato Soup with Rice and Broccoli Recipe
Tomato Soup with Rice and Mussels Recipe