This fasolada soup is a Greek white bean soup full of fiber and protein. It's comforting and perfect for fall and winter.
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GET THE RECIPE
To a soup pot add the olive oil and heat to medium-high. Once the pot is warm, turn to medium heat. Add the diced onion, diced celery and diced carrots.
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Cook stirring occasionally for 8-10 minutes. Add the minced garlic, paprika, salt, pepper, chili flakes, bay leaf and rinsed beans. Stir and cook until fragrant, about 1-2 minutes.
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Add in the tomato paste, vegetable stock paste and water, stirring to make sure everything is combined. Bring the soup to a simmer over high heat and then turn to medium-low.
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Keep the soup at a simmer with the lid most of the way on, leaving a bit of room for the steam to escape and cook for 30 minutes. Stir a couple of times during cooking.
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Taste and adjust seasoning with more salt and pepper if desired. Serve the soup garnished with crumbled feta cheese and fresh parsley if desired.
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