Amvrosia
Greek Fasolada Bean Soup - Fresh, Never Frozen (400g)
Greek Fasolada Bean Soup - Fresh, Never Frozen (400g)100 in stock
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Product Description
Product Description
Half this tray is beans: the plainest dish in Greek cooking, and the one Greeks call their own
Fasolada is white beans simmered with carrot, onion, celery and tomato, and the proportion is the point: 50% beans, cooked rather than stretched with anything else. It belongs to the family of dishes Greeks call ladera, cooked in olive oil rather than dressed with it at the end. Greeks call it their national plate, and it earned the name in the 1940s, when it was what a household could put on the table. Amvrosia makes it in Sindos, outside Thessaloniki, and chills the tray rather than freezing it. One sealed 400g tray, never through a freezer.
Expect a plain dish, because plain is what fasolada is. The beans are soft and whole, the broth is thin rather than thick, the tomato is a background note, and the salt sits at 0,70g per 100g, among the lowest of any tray we sell. In Greece, the plate is finished at the table rather than in the pot: a thread of raw olive oil over the top, a squeeze of lemon, feta and a few olives alongside, bread to follow the broth. That is not an improvement on the dish. That is the dish.
It is also the most nourishing tray in this range, and the beans are the whole reason. A full 400g carries 18g of fibre and 16,8g of plant protein, from the legume itself and nothing added, for 420 kcal. The recipe is entirely plant-based, with no meat, no dairy and no egg, which makes this the tray worth keeping in the fridge for the evening when cooking is not going to happen, and dinner still has to hold.
No preservatives, chilled rather than tinned: how that works
Beans in a sealed container raise a fair question, which is what separates this from a tin on a shelf. Nothing here is sterilised, and nothing is added to make it keep. The tray is sealed in a protective atmosphere and travels cold, and that is the whole mechanism.
- No preservatives in the recipe. The list printed on the tray is the whole story.
- Keep refrigerated below +7°C, and once opened, eat within 24 hours.
- Never frozen at any point, which is why the beans stay whole rather than splitting. The use-by date is printed on the tray.
How to use it
- Oven, 180°C for 13 to 15 minutes once preheated. Pierce the film in two spots first, and remove it before serving.
- Microwave, 3 to 4 minutes at 800W, same piercing step. Keep the tray clear of the oven element and the grill.
- Finish it at the table: raw olive oil, lemon, and salt to your own taste rather than ours.
- With feta and olives alongside, and bread for the broth, which is how the plate is actually served in Greece.
- As a plant-based dinner that carries its own protein and fibre, or as a first course before grilled fish.
Nutritional Components
Nutritional Components
Half of this tray is beans, and the fibre comes with them.
Fasolada is built on one ingredient. 50% boiled beans, then carrot, onion, celery, 2,5% extra virgin olive oil, sunflower oil, double-concentrated tomato paste, and spices. There is no meat, no milk, and no egg anywhere in the recipe. Because the beans are half the tray rather than a garnish, the fibre and the protein in this dish come from the legume itself and not from anything added to it.
What the numbers mean in practice
- 18,0g of fibre in a full tray: 4,5g per 100g, the highest figure of any tray we sell and more than double our spanakorizo. All of it from the beans.
- 16,8g of plant protein in a full tray: 4,2g per 100g, and enough that this tray does not need anything else besides it to count as dinner.
- 420 kcal in a full tray: 105 kcal per 100g. Dense with legumes rather than with fat or starch.
- 2,80g of salt in a full tray: 0,70g per 100g, among the lowest figures of any tray we sell. The dish is seasoned lightly on purpose and finished at the table.
- Saturated fat at 0,7g per 100g, 6% of the energy in the dish. Almost all of the fat here is the olive oil and the sunflower oil.
- No preservatives: the tray holds because it is sealed in a protective atmosphere, not because anything was added to the recipe.
Nutritional values per 100g
- Energy: 438 kJ / 105 kcal
- Fat: 4,7g — of which saturates: 0,7g
- Carbohydrates: 9,2g — of which sugars: 1,1g
- Fibre: 4,5g
- Protein: 4,2g
- Salt: 0,70g
Per 400g tray: 1.752 kJ / 420 kcal, 18,8g fat, 2,8g saturates, 36,8g carbohydrates, 4,4g sugars, 18,0g fibre, 16,8g protein, 2,80g salt.
Ingredients
50% boiled beans (EU and non-EU) (beans, water), carrot, onion, celery, 2,5% extra virgin olive oil, sunflower oil, double-concentrated tomato paste, cooking salt, sugar, spices.
Allergens
Contains celery. May contain traces of milk, wheat, sesame seeds, mustard, egg, soybeans, fish, shrimps and crabs.
Produced and packed by Amvrosia SA, Sindos Industrial Zone NB6, Thessaloniki. All figures are taken from the printed label on the tray, which prevails over any other source.
Useful Information
Useful Information
Storage guide: below +7°C, and what the sealed tray does
This is a fresh, chilled dish, not an ambient or frozen one, and everything about how it's kept follows from that. It travels cold, it lives in the fridge, and the sealed film is what protects it until you open it.
How to store it correctly
- Keep refrigerated below +7°C: put it in the fridge as soon as it arrives, in the coldest part rather than the door.
- Do not freeze it: beans that have been frozen and thawed split and go mealy. A chilled tray is exactly what avoids that.
- Leave the film sealed: the protective atmosphere inside the tray is doing the preservation work, and once the seal is broken, that protection ends.
Freshness timeline
- Unopened, refrigerated: keeps until the use-by date printed on the tray. Check that date when the parcel arrives.
- Opened: eat within 24 hours, kept refrigerated.
- Heated: eat straight away. Do not reheat a second time.
Suggested preparation
- Remove the outer cardboard sleeve.
- Pierce the sealing film in two spots with a fork.
- Oven: 180°C in a preheated oven for 13 to 15 minutes. Temperature and time vary with the oven.
- Microwave: 3 to 4 minutes at 800W.
- Remove the film and serve. The tray must not come into contact with the oven element or the grill.
Product details
- Format: single sealed tray, ready to eat
- Net weight: 400g
- Origin: made and packed in Greece, Sindos Industrial Zone, Thessaloniki
- Producer: Amvrosia SA
- Diet: entirely plant-based, no meat, no dairy, no eggs in the recipe
- Storage: refrigerated, below +7°C, never frozen
- Allergens: contains celery, traces possible
How Greeks actually finish a fasolada
The tray gives you the beans, the vegetables and the broth. What goes on at the table is the part that makes it Greek: a thread of raw olive oil poured over the hot bowl, a squeeze of lemon, feta and a few olives on the side, and bread to finish the broth with. The dish is deliberately restrained so that those things have somewhere to go. The oil in the pot cooks it. The oil at the table finishes it.
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