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Fasolada (Greek Navy Bean Soup)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)11.555
Energy (kCal)144.6777
Carbohydrates (g)29.0376
Total fats (g)1.5383
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Leave beans to soak over night. | 2. Chop carrots, onions and celery ribs (with leaves) and add to pot with garlic sauteing in EVOO. | 3. Add tomato paste, sauce, and whole tomato, crush in hand. | 4. Add navy beans. | 5. Add enough water to cover, and remaining EVOO. | 6. Boil covered for an hour, turn way down heat, and simmer at least 4 hours. The longer, the better. | 7. Enjoy with additional EVOO on top, crusty bread, and a good hunk of feta. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    yellow onion 1 - - - -
    organic carrot 1 bag - - - -
    organic celery 1 bag - - - -
    tomato paste 1 - - - -
    tomato sauce 4 cups - - - -
    extra virgin olive oil 4 cups - - - -
    water 3 cups 0.0 0.0 0.0 0.0
    salt pepper 1 tablespoon - - - -
    navy bean 1 104.4678 20.3478 9.5892 1.0915
    garlic clove 3 - - - -
    tomato 1 can 40.2099 8.6898 1.9658 0.4468

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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