Veggie Fabada

A light vegetarian version of the famous Fabada Asturiana that is equal parts healthy and delicious, from our guest Chef Shelly Gilad from Shelly’s Humble Kitchen.

  • Servings 2
  • 45
  • Easy

Recipe

Ingredients

  • Olive Oil
  • 2 medium Carrots, diced
  • Handful Parsley leaves, chopped roughly (save some for garnish)
  • Red chili Pepper, sliced
  • 5 Garlic cloves, sliced
  • 1 cups Tomato Frito or 2 cups crushed Tomatoes mixed with 2 tsp. cane Sugar
  • 5 cups Water or Vegetable Stock
  • 1 tsp. smoked Paprika or ground Chipotle
  • ½ tsp. ground Cumin
  • Salt
  • 3 cups cooked White Beans

Directions

  1. Add about 1 tablespoon olive oil to a medium soup pot.
  2. Put it over medium heat and saute the carrots, garlic, chili and the parsley leaves for a couple of minutes.
  3. Add the crushed tomatoes, water and spices and cook uncovered for 30 minutes, until the broth is getting thick.
  4. Add the beans and cook for 10 more minutes.
  5. Serve with a good drizzle of olive oil and garnish with parsley.

Pro Tips

Serve with crusty bread, and with Asturian cider or a red wine.

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