Greek White Bean Soup (Fasolada)
Serves 2
10 mins prep
40 mins cook
50 mins total
This fasolada soup is a Greek white bean soup full of fiber and protein. It's comforting and perfect for fall and winter. 🍂❄️
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To a medium-large soup pot add the olive oil and heat to medium-high.
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.
Add the minced garlic, paprika, salt, pepper, chili flakes, bay leaf and rinsed beans. Stir and cook until fragrant, about 1-2 minutes.
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.
Serve the soup garnished with crumbled feta cheese and fresh parsley if desired.
