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Ease of Preparation: Easy
Preparation Time: 10-15 min
Cook Time: 10 min
Servings: 2
Recipe By: Linda Gassenheimer
From: Fit & Fast Meals in Minutes
Used with permission of Rodale
Other Mediterranean
Other Beans
Greek Bean and Vegetable Soup (Fassoulada)
Known in Greece as Fassoulada, this hearty, thick soup is popular nationwide. Navy beans, onion, tomatoes, and garlic make up the basis of this soup.
Ingredients
1 teaspoon olive oil
1 cup frozen chopped or diced onion
1 pound zucchini, sliced (about 2 cups)
1 stalk celery, sliced (about 1/2 cup)
2 cloves garlic, crushed
2 cups fat-free, low-sodium chicken broth
1 cup no-salt-added, rinsed and drained navy beans or Great Northern beans
1 cup drained, canned, no-salt-added whole tomatoes
4 cups washed, ready-to-eat spinach
1/2 teaspoon dried thyme
salt, to taste
pepper, to taste
1/4 cup crumbled feta cheese
1 cup frozen chopped or diced onion
1 pound zucchini, sliced (about 2 cups)
1 stalk celery, sliced (about 1/2 cup)
2 cloves garlic, crushed
2 cups fat-free, low-sodium chicken broth
1 cup no-salt-added, rinsed and drained navy beans or Great Northern beans
1 cup drained, canned, no-salt-added whole tomatoes
4 cups washed, ready-to-eat spinach
1/2 teaspoon dried thyme
salt, to taste
pepper, to taste
1/4 cup crumbled feta cheese
Directions
Heat oil in a large saucepan over medium-high heat. Add onion, zucchini, celery, and garlic. Cook 2 to 3 minutes until the vegetables soften. Add chicken broth, 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 the thyme. Cook until the spinach is wilted, about 1 minute. Add salt and pepper to taste. Serve in two bowls and sprinkle feta cheese on top.
