Easy Greek Bean Soup (Fasolada)

Name: Easy Greek Bean Soup (Fasolada)
Total time: 30 min
Yield: 6 servings
Ingredients: 120 ml extra virgin olive oil; 1 ea yellow onion; 3 g salt; 0.5 tsp black pepper; 2 ea garlic cloves; 4 ea celery stalks; 1 g dried oregano; 1 ea bay leaf; 1080 ml chicken broth; 1275 g canned cannellini beans; 1.3 g ground cumin; 0.6 g sweet paprika; 0.25 tsp cayenne pepper; 1 ea lemon; 30 g fresh parsley

Recipe from Mediterranean Food & Diet | Easy Recipes | Suzy Karadsheh · original post · full recipe on themediterraneandish.com

A quicker fasolada made with canned cannellini beans, celery, oregano and bay leaf, finished with lemon, parsley and good olive oil. Ready in 30 minutes.

Serves 6 30 minKid-friendly

Dairy freeLegumesSoupMediterranean

Ingredients

extra virgin olive oil — divided120 ml
yellow onion — chopped1 ea
salt — ½ tsp3 g
black pepper0.5 tsp
garlic cloves — minced2 ea
celery stalks — chopped4 ea
dried oregano — 1 tsp1 g
bay leaf1 ea
chicken broth1080 ml
canned cannellini beans — drained and rinsed1275 g
ground cumin — ½ tsp1.3 g

Cooking for a different diet?

Swaps that keep this dish what it is. The prices on this page are for the recipe as written.

Pescatarian
- 1080 ml Vegetable broth instead of chicken broth
Use the vegetable broth exactly as the chicken broth; the cooking times do not change.
Vegetarian
- 1080 ml Vegetable broth instead of chicken broth
Use the vegetable broth exactly as the chicken broth; the cooking times do not change.
Vegan
- 1080 ml Vegetable broth instead of chicken broth
Use the vegetable broth exactly as the chicken broth; the cooking times do not change.
Gluten-free
- 1080 ml Gluten-free chicken broth instead of chicken broth
Nothing changes in the cooking; serve it with gluten-free bread rather than rustic bread.

Swaps are suggestions — check labels if you are cooking for an allergy.

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extra virgin olive oil · 120 ml
yellow onion · 1 item
salt · 3 g
black pepper · 0.5 tsp
garlic cloves · 2 items
celery stalks · 4 items
dried oregano · 1 g
bay leaf · 1 item
chicken broth · 1.08 L
canned cannellini beans · 1.27 kg
ground cumin · 1.3 g
sweet paprika · 0.6 g
cayenne pepper · 0.25 tsp
lemon · 1 item
fresh parsley · 30 g

Method

In a heavy pot, heat 2 tablespoons of the olive oil over medium-high heat.
Add the onion, salt and pepper and cook for about 4 minutes, stirring regularly. Add the garlic, celery, bay leaf and oregano and cook 5 more minutes, stirring regularly.
Add the broth, beans, cumin, paprika and cayenne. Raise the heat and bring to a rolling boil for about 3 minutes. Reduce the heat to medium-low, cover and simmer for 10 minutes.
Ladle about 480 ml (2 cups) of the soup into a small food processor or blender, blend, then return it to the pot. Simmer for another 5 minutes, then remove from the heat.
Off the heat, stir in about 80 ml (1/3 cup) olive oil, the lemon zest, lemon juice and parsley. Serve with a drizzle of the remaining olive oil, if you like, and your favorite rustic bread. (Use vegetable broth to keep it vegetarian.)