Fasolada (Greek bean soup)

Fasolada is a traditional Greek bean soup rich in flavor and nutrition, perfect for cozy meals.

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Prep Time 5

Cook Time 25

Total Time 30

Course Soup

Cuisine Greek

Servings servings

Equipment

heavy pot

Ingredients

2 tablespoon Early Harvest Extra Virgin Olive Oil Recommended for this recipe.
1 large yellow onion, chopped
0.5 teaspoon salt
0.5 teaspoon black pepper
2 cloves garlic, minced
4 ribs celery, chopped
1 teaspoon dried oregano
1 dried bay leaf
4.5 cups chicken broth (or vegetable broth)
3 15-oz cans cannelini beans, drained and rinsed
0.5 teaspoon ground cumin
0.25 teaspoon sweet paprika
0.25 teaspoon cayenne pepper
1 lemon, zested and juiced
0.5 cup chopped fresh parsley leaves

Instructions

In a heavy pot, heat 2 tablespoon extra virgin olive oil over medium-high heat.
Add the chopped onion, salt and pepper. Cook for about 4 minutes over medium-high heat, stirring regularly. Now add the garlic, celery, bay leaf, and oregano. Cook 5 more minutes, stirring regularly.
Add broth, cannelini beans, cumin, paprika and cayenne pepper. Raise the heat and bring to a rolling boil for 3 minutes or so. Reduce the heat to medium-low, cover and simmer for 10 minutes.
Ladle 2 cups of the soup into the bowl of a small food processor or blender. Blend, then return to the cooking pot. Simmer for another 5 minutes. Remove from heat.
Off heat, stir in about ⅓ cup extra virgin olive oil, the lemon zest, lemon juice and parsley. Transfer to serving bowls and top each bowl with another drizzle of extra virgin olive oil, if desired. Serve with your favorite rustic bread.

Notes

Recommended for this Recipe: Our Early Harvest extra virgin olive oil. Visit our store to browse our all-natural and organic spices, olive oils and bundles!

Nutrition

Serving: 1bowl

Keyword bean soup, Comfort Food, Fasolada, Greek soup, healthy soup, vegetarian soup