How to Make Greek Bean and Vegetable Soup
Known in Greece as Fassoulada, this hearty, thick soup is a popular dish in that country. Navy beans, onion, tomatoes, and garlic are the essential basics of this soup.
10 min prep time
10 min cook time
2servings
2 3/4 cups vegetables and beans, 1 1/4 cups broth, 1 oz. bread, ½ oz. cheese, 1 Tbsp. nuts
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Step-By-Step Instructions:
- Heat oil in a large saucepan over medium-high heat. Add the onion, zucchini, celery, and garlic. Cook 2 to 3 minutes, until vegetables soften.
- Add vegetable broth, water, beans, and tomatoes. Break up the tomatoes with the edge of a cooking spoon. Bring soup to a simmer and cook 5 minutes.
- Add the spinach and thyme. Cook about 1 minute, until the spinach wilts. Add the black pepper. Ladle the soup into 2 bowls and sprinkle with the feta cheese and pistachio nuts. Serve bread on the side.
Nutrition facts
2 Servings
-
Serving Size
2 3/4 cups vegetables and beans, 1 1/4 cups broth, 1 oz. bread, ½ oz. cheese, 1 Tbsp. nuts
-
Amount per serving
Calories
420
- % Daily value*
-
Total Fat
15g
19%-
Saturated Fat
3.1g
16%
-
Saturated Fat
-
Cholesterol
5mg
2% -
Sodium
470mg
20% -
Total Carbohydrate
57g
21%-
Dietary Fiber
14g
50% -
Total Sugars
13g
-
Dietary Fiber
-
Protein
20g
-
Potassium
20mg
<1%
Ingredients
olive oil
1 tbsp
onion(s) (frozen chopped)
1 cup
zucchini (sliced)
2 cup
celery (sliced)
1/2 cup
garlic (minced)
2 tsp
low sodium vegetable broth (low-sodium)
1 cup
water
1 cup
canned navy or great northern beans (no-salt-added, rinsed and drained)
3/4 cup
canned whole tomatoes (low-sodium, no-sugar-added, drained)
1 cup
ready-to-eat spinach
4 cup
dried thyme (dried)
1/2 tsp
freshly ground black pepper
1 1/4 tsp
feta cheese (reduced-fat, crumbled, about 3 Tbsp.)
1 oz
pistachios (shelled, no-salt-added, dry-roasted, coarsely chopped)
2 tbsp
whole wheat bread (lower-sodium)
2 slice