Sup Kacang Putih Yunani

Name: Sup Kacang Putih Yunani
Cuisine: greek
Ingredients: 500 g dried white beans (cannellini or navy), soaked overnight; 120 ml extra virgin olive oil; 2 large onions, finely chopped; 2 carrots, diced; 2 celery stalks, diced; 3 garlic cloves, minced; 400 g canned crushed tomatoes; 1.5 L water or vegetable broth; 2 bay leaves; 1 tsp dried oregano; 1 tsp sweet paprika; 1 tbsp tomato paste; Salt and black pepper to taste; 2 tbsp fresh parsley, chopped; Lemon wedges for serving

MBG-eligible

Fasolada (Greek White Bean Soup)

Sup Kacang Putih Yunani — Photo: Auctor quaerendae, CC BY-SA 4.0 · wikimedia-commons

Ingredients

500 g dried white beans (cannellini or navy), soaked overnight
120 ml extra virgin olive oil
2 large onions, finely chopped
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
400 g canned crushed tomatoes
1.5 L water or vegetable broth
2 bay leaves
1 tsp dried oregano
1 tsp sweet paprika
1 tbsp tomato paste
Salt and black pepper to taste
2 tbsp fresh parsley, chopped
Lemon wedges for serving

Instructions

1Drain soaked beans, place in large pot, cover with fresh water, bring to boil, simmer 10 minutes, then drain.
2In same pot, heat 60 ml olive oil over medium heat. Sauté onions, carrots, and celery until softened, 8-10 minutes.
3Add garlic and tomato paste, cook 1 minute until fragrant.
4Return beans to pot. Add crushed tomatoes, water or broth, bay leaves, oregano, and paprika. Bring to boil.
5Reduce heat to low, cover partially, simmer 1-1.5 hours until beans are tender and soup has thickened.
6Season with salt and pepper. Remove bay leaves.
7Stir in remaining 60 ml olive oil and chopped parsley. Simmer 5 minutes more.
8Serve hot with lemon wedges and crusty bread.

Source: llm-generated