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How does this fasolada recipe look?

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nm1999

nm1999

Active member
Does anyone have any idea if the ingredients list in this fasolada recipe looks good? I want to make it soon - seems like a good lenten meal to me.

  • 1 cup dried white beans (such as Great Northern or navy beans), soaked overnight
  • 1 onion, finely chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable stock
  • 2 bay leaves
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish
  • Optional: lemon wedges for serving

I am questioning the lemon and the garlic - I never put both lemon and garlic together. Also, I have never used stock before, I usually put tomato paste in it. But this recipe has diced tomatoes so I am questioning if the stock is necessary.
 
Let's see - I think it looks pretty good. There are some ingredient difference from what I do. To be clear, follow this recipe and you will make a great soup. I just do things differently.

I don't use garlic, just onion. I would omit the vegetable stick and add 1 small can of tomato sauce instead. 6 cups of water. No lemon wedges (the tomato provides enough acid and the lemon doesn't mesh well with the tomato). I barely use salt - I find the broth is salty enough from the tomato products. I prefer chives for garnish over parsley. But, like I said, following this recipe will be fine!
 
This Fasolada recipe looks pretty tasty! It’s got all the classic ingredients to bring out that hearty, comforting flavor, and the beans with the tomato base are perfect for that cozy, homey feel. I like how it’s packed with veggies and herbs—it’ll give a nice balance of flavors. Adding something fresh on the side, like pico de gallo, could be a fun twist. It brings a little pop of color and a fresh bite that might contrast nicely with the warm stew.If you like a bit more kick, maybe a chili or paprika could add just the right warmth without overpowering the classic taste.
 
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