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.
Servings: 6 servings
Calories: 281kcal
Cost: $3
Ingredients
- 1/4 cup extra virgin olive oil plus more for drizzling
- 1 sweet onion chopped
- 4 cloves garlic
- 2 carrots sliced
- 4 stalks celery chopped
- 3 13.5- cans cannellini beans drained and rinsed
- 2 medium tomatoes grated, or 1 15-ounce can diced tomatoes
- 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, the tomatoes, 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: 281kcal | Carbohydrates: 37g | Protein: 13g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 219mg | Potassium: 872mg | Fiber: 9g | Sugar: 2g | Vitamin A: 3456IU | Vitamin C: 10mg | Calcium: 133mg | Iron: 5mg