A hearty Greek bean stew filled with rustic flavors and cozy Mediterranean warmth 🥣✨ A simple, wholesome bowl that feels comforting and nourishing 🤍
#fasolada #greekrecipes #beanstew #mediterraneandiet #comfortfood #homemaderecipes
Ingredients:
Produce
• 2 Bay leaves
• 2 cans Cannellini beans
• 4 Carrots, discs
• 1 Celery, rib
• 2 cloves Garlic
• 1 Lemon
• 1 Onion
• 1 tsp Oregano, dried
• 3 handfuls Spinach
Canned Goods
• 1 tbsp Tomato paste
• 6 cups Vegetable broth
Pasta & Grains
• 1/2 cup Basmati rice
Baking & Spices
• 1 tsp Paprika
• 3/4 tsp Salt
Oils & Vinegars
• 2 tbsp Olive oil, extra virgin
Dairy
• 1/4 cup Parmesan, grated
Instructions:
1. Build the Flavor Base: Heat 2 tablespoons extra virgin olive oil in a large pot over medium heat. Add 1 onion, 4 carrots, and 1 rib celery. Cook for 4–5 minutes, stirring often, until they start to soften.
Stir in 2 cloves garlic (grated/pressed), 1 tablespoon tomato paste, 1 teaspoon dried oregano, 1 teaspoon paprika, and chili flakes (if using) and cook for 1 minute, just until fragrant.
2. Add Beans and Broth: Add 2 cans cannellini beans (drained and rinsed), 6 cups vegetable broth, 2 bay leaves, ¾ teaspoon salt, and pepper. Stir, cover, and simmer for 10 minutes.
3. Simmer with Rice: Add ½ cup basmati rice and simmer gently for about 10 minutes, stirring occasionally so the rice doesn’t stick. Add more broth or water if it gets too thick.
4. Add Greens: When the rice is tender, stir in 3 handfuls spinach and cook for 1 minute, just until wilted. Taste and adjust for salt.
5. Serve: Top with a generous squeeze of lemon, a drizzle of good olive oil, some grated parmesan or crumbled feta.
Dining and Cooking