Greek Bean and Vegetable Soup (Fassoulada)

Greek Bean and Vegetable Soup (Fassoulada)
Summary

Fall is rolling in – get ready for cooler temperatures with this Greek soup recipe.

  • Prep time
    10 min
  • Cook time
    10 min
  • Servings
    2 Servings
  • Serving size
    1 ounce bread, 2 3/4 cups vegetables and beans, 1 1/4 cups broth mixture, 1/2 ounce cheese, 1 Tbsp. nuts
Cooking for 1 or 2 Lunch Main Dish Sides Vegetarian High in Fiber Veggie Rich Comfort Food Mediterranean
Nutrition Facts

Nutrition Facts

2 Servings

  • Serving Size
    1 ounce bread, 2 3/4 cups vegetables and beans, 1 1/4 cups broth mixture, 1/2 ounce cheese, 1 Tbsp. nuts
  • Amount per serving Calories 420

  • Total Fat 15g
    • Saturated Fat 3g
  • Cholesterol less than 5mg
  • Sodium 470mg
  • Total Carbohydrate 57g
    • Dietary Fiber 14g
    • Total Sugars 13g
  • Protein 20g

Choices/Exchanges: 5 Vegetable, 1 Lean protein, 2 Starch, 2 Fat

Cooking for 1 or 2 Lunch Main Dish Sides Vegetarian High in Fiber Veggie Rich Comfort Food Mediterranean
Ingredients

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 (washed)
    4 cup
  • dried thyme
    1/2 tsp
  • freshly ground black pepper
    1/4 tsp
  • feta cheese (reduced-fat, crumbled (about 3 Tbsps.))
    1 oz
  • pistachios (dry roasted, no-salt-added, coarsely chopped)
    2 tbsp
  • whole wheat bread (low-sodium)
    2 slice
Directions

Directions

  1. Heat oil in a large saucepan over medium-high heat. Add onion, zucchini, celery and garlic. Cook 2-3 minutes until vegetables soften.

  2. 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.

  3. Add the spinach and thyme. Cook until the spinach is wilted, about 1 minute. Add pepper. Ladle into 2 bowls and sprinkle feta cheese and pistachio nuts on top.

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