Description
Fasolada is a traditional Greek vegan soup made with white beans, olive oil, and vegetables.
Ingredients
5 tablespoons extra virgin olive oil
1 yellow onion, roughly chopped
4 cloves garlic, minced
3 celery stalks, chopped
1 large carrot, peeled & diced
1 lemon, juiced
4 cups low-sodium vegetable stock
1 can (14.5 oz.) petite diced tomatoes
2 cans (14.5 oz.) cannellini beans, drained
1 teaspoon ground cumin
1 tablespoon paprika
1 tablespoon chopped fresh oregano, rounded
1 sprig fresh rosemary, chopped
1 bunch fresh parsley, chopped
2 bay leaves
salt
black pepper
Instructions
- Heat 3 tablespoons EVOO in a large stock pot over medium heat until shimmering, but not smoking. Add onion and cook for 4 minutes while stirring regularly. Add garlic, celery, carrots, bay leaves, chopped fresh oregano, chopped fresh rosemary, and a little salt & pepper. Cook for 4 more minutes while stirring regularly.
- Stir in lemon juice. Add petite diced tomatoes, vegetable stock, ground cumin, and paprika. Stir to combine. Add cannellini beans and mix in gently.
- Turn heat to high and bring to a boil. Let boil for 3 minutes.
- Turn heat to low and cover. Simmer for 12 minutes.
- Uncover and stir in the remaining 2 tablespoons EVOO and chopped fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: One-Pot
- Cuisine: Greek
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