Fasolada with Yuzu Shio Koji

Shio koji makes for a simple, delicious marinade, but we also like to use it as you would a finishing salt — wherein it retains its probiotic properties. For this week's recipe, Claire shares her favorite version of Greek bean soup, featuring an unexpected orange — which is a nice complement to the yuzu peel in our Yuzu Shio Koji. Serves 1!

Ingredients

  • ⅓ c canned cannellini beans

  • 1 - 1½ Tbsp olive oil (Early Harvest from Nuvo at the HFM is Claire's favorite)

  • 1 Tbsp tomato paste

  • 1 slice orange

  • 1 large carrot, diced

  • 1 stalk celery, diced

  • 1 small shallot, diced

  • 1 bay leaf

  • 1-2 stems of fresh oregano

  • 2 tsp Yuzu Shio Koji


Directions

  1. Sauté carrot, celery, and shallot in the olive oil on medium heat until soft.

  2. Add bay leaf, oregano, tomato paste and orange, and sauté for another 2 minutes.

  3. Add cannellini beans with 1 c water.

  4. Simmer for 20-30 minutes, stirring occasionally as soup thickens. Traditionally, fasolada is made with lots more olive oil, so you can add more as you like for a silky texture.

  5. Turn off heat, and finish with Yuzu Shio Koji to serve.

Claire JoyceYuzu Shio Koji