Greek White Bean Soup (Fasolada)
Ingredients
The soup
-
1½
tbsp
olive oil
-
1
medium
yellow onion, diced
-
2
stalks
celery, diced
-
2
medium
carrots, diced
-
3
cloves
garlic, minced
-
1
tsp
paprika
-
½
tsp
salt
-
½
tsp
pepper
-
¼
tsp
chili flakes
-
1
leaf
bay leaf
-
2
14 oz cans
white kidney or cannellini beans, drained and rinsed
-
2
tbsp
tomato paste
-
1½
tbsp
vegetable stock paste
-
3½-4
cups
water
Garnish
-
to taste
crumbled feta cheese
-
to taste
fresh parsley
Instructions
- Heat olive oil in a medium-large soup pot over medium-high heat.
- Add diced onion, celery, and carrots; cook for 8-10 minutes until softened.
- Stir in minced garlic, paprika, salt, pepper, chili flakes, bay leaf, and rinsed beans; cook for 1-2 minutes.
- Add tomato paste, vegetable stock paste, and water; stir to combine and bring to a simmer.
- Reduce heat to medium-low and let simmer for 30 minutes, stirring occasionally.
- Taste and adjust seasoning as needed before serving.
- Garnish with crumbled feta cheese and fresh parsley if desired.
Nutrition Facts (estimated)
Servings
2-3
Calories
530
Total fat
11.5g
Total carbohydrates
83.4g
Total protein
26.5g
Sodium
650.7mg
Cholesterol
0mg
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