Greek White Bean Soup (Fasolada)
Serves 210 mins prep40 mins cook
This fasolada soup is a Greek white bean soup full of fiber and protein. It's comforting and perfect for fall and winter. 🍂❄️
2 servings
What you need
Instructions
0 To a medium-large soup pot add the olive oil and heat to medium-high. 1 Once the pot is warm, turn to medium heat. Add the diced onion, diced celery and diced carrots. Cook stirring occasionally for 8-10 minutes until the veggies are softened and have developed some colour. 2 Add the minced garlic, paprika, salt, pepper, chili flakes, bay leaf and rinsed beans. Stir and cook until fragrant, about 1-2 minutes. 3 Add in the tomato paste, vegetable stock paste and water, stirring to make sure everything is combined. Bring the soup to a simmer over high heat and then turn to medium-low. Keep the soup at a simmer with the lid most of the way on, leaving a bit of room for the steam to escape and cook for 30 minutes. Stir a couple of times during cooking. Taste and adjust seasoning with more salt and pepper if desired. 4 Serve the soup garnished with crumbled feta cheese and fresh parsley if desired.View original recipe
