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Greek Fasolada Bean Soup

2 tablespoons extra-virgin olive oil
1 yellow onion, chopped
4 ribs celery, chopped
4 cloves garlic, minced
1 teaspoons dried oregano
1 bay leaf
1/2 teaspoon cumin
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
3 (15 oz.) cannellini beans, rinsed and drained
1 (32 oz.) carton low-sodium chicken or vegetable broth
1 lemon, zested and juiced
1/2 cup fresh parsley, chopped
Kosher salt and freshly ground pepper, to taste

Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat and sauté onion and celery until softened and translucent, 6-8 minutes. Season generously with salt and pepper.
Add garlic and cook for another 1-2 minutes, or until fragrant.
Season with oregano, cumin, paprika and cayenne pepper.
Pour in beans and chicken broth, then stir in bay leaf.
Bring mixture to a boil, then reduce heat to low and simmer for 15 minutes.
Transfer 2 cups of soup to blender or food processor and blend until smooth, then return to the pot and continue cooking for another 5-10 minutes.
Stir in lemon juice, zest and fresh parsley, then transfer to bowls and serve hot.