Fasolada (Greek bean soup)
Easily prepared Fasolada (Greek bean soup) is a hearty and flavorful dish perfect for a weeknight dinner.
Equipment
- heavy pot
Ingredients
Base Ingredients
- 2 tablespoon early harvest extra virgin olive oil
- 1 large yellow onion, chopped
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cloves garlic, minced
- 4 ribs celery, chopped
- 1 teaspoon dried oregano
- 1 dried bay leaf
- 4.5 cups chicken broth (or vegetable broth)
- 3 15-oz cans cannelini beans, drained and rinsed
- 0.5 teaspoon ground cumin
- 0.25 teaspoon sweet paprika
- 0.25 teaspoon cayenne pepper
- 1 lemon, zested and juiced
- 0.5 cup chopped fresh parsley leaves
Instructions
Cooking Instructions
- In a heavy pot, heat 2 tablespoon extra virgin olive oil over medium-high heat.
- Add the chopped onion, salt and pepper. Cook for about 4 minutes over medium-high heat, stirring regularly. Now add the garlic, celery, bay leaf, and oregano. Cook 5 more minutes, stirring regularly.
- Add broth, cannelini beans, cumin, paprika and cayenne pepper. Raise the heat and bring to a rolling boil for 3 minutes or so. Reduce the heat to medium-low, cover and simmer for 10 minutes.
- Ladle 2 cups of the soup into the bowl of a small food processor or blender. Blend, then return to the cooking pot. Simmer for another 5 minutes. Remove from heat.
- Off heat, stir in about ⅓ cup extra virgin olive oil, the lemon zest, lemon juice and parsley. Transfer to serving bowls and top each bowl with another drizzle of extra virgin olive oil, if desired. Serve with your favorite rustic bread.
Notes
This Fasolada is a healthy, hearty and hearty soup that can be served with rustic bread for a satisfying meal.
Nutrition
Serving: 1bowlCalories: 300kcalCarbohydrates: 40gProtein: 15gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 400mgPotassium: 800mgFiber: 10gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 60mgIron: 3mg
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