Fasolada - Greek Bean Soup
Fasolada is the a creamy, comforting white bean soup that has ancient historical roots in Greece. It's a simple, satisfying midweek meal that the whole family will love. This is a quick and easy version of the tradional recipe that can be on the table in under 30 minutes.
Ingredients
- 2 15 ounce cans cannelini beans drained and rinsed
- ¼ cup olive oil
- 1 onion finely chopped
- 2 carrots sliced
- 2 ribs celery diced
- 5 cloves garlic minced
- 1 lemon zest and juice
- 1 teaspoon chili flakes
- ¼ teaspoon salt
- ½ cup parsley leaves finely chopped
- 5 cups vegetable broth
Instructions
- Heat your olive oil in a large heavy bottomed pan. Saute the onions over low heat for 5 minutes.
- Add your carrots ,celery, garlic, oregano and chili pepper flakes (if using). Season with salt and pepper. Saute for a further 5 minutes.
- Drain and rinse your beans and add them to the pan along with your vegetable stock. Simmer gently for for 15 minutes.
- Add the juice and zest of one ripe lemon to your soup and simmer for two more minutes.
- Take the soup off the heat and remove one cup of beans and place them in a separate bowl. Using an immersion blender, blend them until they are broken down and creamy. You can also do this in your food processor. Return the beans to the stew and and stir in the chopped parsley.
- Let everything heat through for a few minutes and serve!
Notes
- Stored in an airtight container, Greek bean soup will stay fresh for about four days.
- You can freeze fasolada. Let it cool down, divide it into individual servings, and store in airtight containers. It will stay fresh for 3-4 months. Defrost in the fridge and reheat gently on the stovetop over low heat.
Nutrition
Calories: 333kcalCarbohydrates: 47gProtein: 14gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 1830mgPotassium: 247mgFiber: 13gSugar: 6gVitamin A: 6517IUVitamin C: 29mgCalcium: 175mgIron: 6mg
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