Fasolada (Hearty Greek White Bean Soup)

Fasolada, the iconic Greek White Bean Soup is light, yet completely satisfying. It’s a humble bean and vegetable soup, which is elevated with a bright acidic taste. The best part? It’s served with Kalamata olives and crumbled feta cheese right on top. While it’s traditionally made with dried beans, I like to quicken the process and use canned beans (they work great!). The result is a rich, hearty, perfectly balanced vegetarian soup that is on the table in just 45 minutes. Gluten-free.

#shorts

🍴 Ingredients🍴
3 Tbsp extra virgin olive oil + ⅓ cup
1 medium red onion
3 large carrots
2 celery stalks
1 tsp Kosher salt
4 cloves of garlic
2 Tbsp tomato paste
4 cups low-sodium chicken broth
1 tsp dried oregano
¼ crushed red pepper flakes
2 bay leaves
2 (15oz) cans cannellini beans or butter beans
2 Tbsp red wine vinegar
Kalamata olives
Feta cheese
Fresh parsley
Crusty bread

FULL RECIPE INSTRUCTIONS + PRINTABLE:
https://www.wellseasonedstudio.com/greek-white-bean-soup/

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#soup #vegetarian #vegetarianrecipes

I feel like beans are having a moment. They are economical. They’re incredibly nutritious and they’re very easy to cook. A couple weeks back I shared this Greek white bean soup recipe with you and I want to show you how easy it is to make. The soup is finished with

Olive oil, red wine vinegar, Kalamata olives and feta cheese. I can’t say definitively, but I think this might be the most perfect soup.