Fasolatha (Greek White Bean Soup)
This fasolatha soup recipe is a simple, delicious, & traditional Greek soup made with a blend of white beans, tomatoes, veggies, olive oil, and spices. A hearty and satisfying vegetarian soup you can make and enjoy.
Ingredients
- 3 13.5- cans cannellini beans drained and rinsed
- 1 sweet onion chopped
- 4 cloves garlic
- 2 carrots sliced
- 4 stalks celery chopped
- 2 tomatoes grated, or 1 15-ounce can diced tomatoes
- 1/4 cup extra virgin olive oil plus more for drizzling
- 6 cups low sodium vegetable stock
- Sea Salt and Black Pepper
- 1 lemon juiced
- Fresh parsley for garnish
Instructions
- In a large pot, heat 2 tablespoons of the olive oil. Add the onions, garlic, carrots, and celery, and sauté for 7-8 minutes over low heat to soften the vegetables. Add the grated tomatoes to the pan.
- Add the canned cannellini beans, the vegetable stock, and the remainder of the olive oil. Bring to a boil and reduce heat to low. Simmer the soup for about 20 minutes until carrots and celery are tender.
- Taste, and add salt or pepper if desired. Squeeze the fresh lemon juice to the soup, and stir well to combine. Cook for 5 minutes more over low heat.
- Once ready to serve, drizzle additional olive oil on top for a lush velvety finish, and garnish with fresh parsley. Enjoy!
Nutrition
Calories: 281kcalCarbohydrates: 37gProtein: 13gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 219mgPotassium: 872mgFiber: 9gSugar: 2gVitamin A: 3456IUVitamin C: 10mgCalcium: 133mgIron: 5mg
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