Fasolada Soup

Name: Fasolada Soup
Ingredients: 1 cup Kidney beans; 1 medium Onion; 2 cloves Garlic; 2 medium Carrots; 2 stalks Celery; 2 cups Canned tomatoes; 2 tbsp Olive oil; 1 tsp Salt; 1 tsp Black pepper; 1/4 cup Parsley

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipestraditionalromanticFoodextremelyFancy

Nutrition (per serving)

920Calories

90 gProtein

55 gCarbs

40 gFat

10 gSugar

1000 mgSalt

Ingredients

1 cup Kidney beans
1 medium Onion
2 cloves Garlic
2 medium Carrots
2 stalks Celery
2 cups Canned tomatoes
2 tbsp Olive oil
1 tsp Salt
1 tsp Black pepper
1/4 cup Parsley

Method

Heat the olive oil in a large pot over medium heat until shimmering, then add the onion and cook until translucent, about 3-4 minutes.
Add the garlic to the pot and cook until fragrant, about 1 minute.
Add the carrots and celery to the pot and cook until tender, about 10-12 minutes.
Add the kidney beans, canned tomatoes, salt, and black pepper to the pot, and bring to a boil.
Reduce the heat to medium-low and simmer the soup for 20 minutes, then season with salt and black pepper to taste.
Serve the soup hot, garnished with a sprinkle of parsley and a dollop of sour cream, for a hearty and comforting meal.
Let the soup cool to room temperature before refrigerating or freezing for later use.
Use a slotted spoon to remove the vegetables from the pot, then serve with crusty bread for a satisfying meal.
Add a splash of red wine to the soup for added flavor and depth.