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.
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- Prep time
- 10 min
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- Cook time
- 10 min
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- Servings
- 2 Servings
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- Serving size
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2 3/4 cups vegetables and beans, 1 1/4 cups broth, 1 oz. bread, ½ oz. cheese, 1 Tbsp. nuts
Ingredients
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olive oil
- 1 tbsp
- 1 tbsp
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onion(s) (frozen chopped)
- 1 cup
- 1 cup
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zucchini (sliced)
- 2 cup
- 2 cup
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celery (sliced)
- 1/2 cup
- 1/2 cup
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garlic (minced)
- 2 tsp
- 2 tsp
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low sodium vegetable broth (low-sodium)
- 1 cup
- 1 cup
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water
- 1 cup
- 1 cup
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canned navy or great northern beans (no-salt-added, rinsed and drained)
- 3/4 cup
- 3/4 cup
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canned whole tomatoes (low-sodium, no-sugar-added, drained)
- 1 cup
- 1 cup
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ready-to-eat spinach
- 4 cup
- 4 cup
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dried thyme (dried)
- 1/2 tsp
- 1/2 tsp
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freshly ground black pepper
- 1 1/4 tsp
- 1 1/4 tsp
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feta cheese (reduced-fat, crumbled, about 3 Tbsp.)
- 1 oz
- 28 g
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pistachios (shelled, no-salt-added, dry-roasted, coarsely chopped)
- 2 tbsp
- 2 tbsp
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whole wheat bread (lower-sodium)
- 2 slice
- 2 slice
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Directions
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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.
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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.
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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.