Fasolada
Fasolada is a traditional Greek bean soup made with olive oil, vegetables, and spices, perfect for a comforting meal.
Equipment
- heavy pot
Ingredients
Base Ingredients
- 2 tablespoon Early Harvest Extra Virgin Olive Oil
- 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 whole lemon, zested and juiced
- 0.5 cup chopped fresh parsley leaves
Instructions
Cooking 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, 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. Reduce heat to medium-low, cover and simmer for 10 minutes.
- Ladle 2 cups of the soup into 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 extra virgin olive oil, if desired. Serve with your favorite rustic bread.
Nutrition
Serving: 1bowlCalories: 360kcalCarbohydrates: 50gProtein: 15gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gSodium: 800mgPotassium: 780mgFiber: 12gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 80mgIron: 3mg
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