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Greek Bean and Vegetable Soup
10 min prep time
10 min cook time
2servings
Recipe by
Jen Bucko and Lara Hamilton
Source
Recipes for Healthy Living
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
-
Total Fat
15g
- Saturated Fat 3.1g
- Cholesterol 5mg
- Sodium 470mg
-
Total Carbohydrate
57g
- Dietary Fiber 14g
- Total Sugars 13g
- Protein 20g
- Potassium 20mg
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
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