Greek Bean and Vegetable Soup

Greek Bean and Vegetable Soup
Summary

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.

  • Prep time
    10 min
  • Cook time
    10 min
  • Servings
    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
Cooking for 2 Dinner Lunch Main Dish Quick & Easy Vegetarian High in Fiber Veggie Rich Comfort Food Mediterranean
Nutrition Facts

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

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

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

Cooking for 2 Dinner Lunch Main Dish Quick & Easy Vegetarian High in Fiber Veggie Rich Comfort Food Mediterranean
Ingredients

Ingredients

  • olive oil
    1 tbsp
  • onion (frozen chopped)
    1 cups
  • zucchini (sliced)
    2 cups
  • celery (sliced)
    1/2 cups
  • garlic (minced)
    2 tsp
  • vegetable broth (low-sodium)
    1 cups
  • water
    1 cups
  • canned navy or great northern beans (no-salt-added, rinsed and drained)
    3/4 cups
  • canned whole tomatoes (low-sodium, no-sugar-added, drained)
    1 cups
  • ready-to-eat spinach
    4 cups
  • 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
Directions

Directions

  1. 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.

  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 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.

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