Skip to main content
Advertising

Originally published Monday, February 3, 2014 at 6:04 AM

  • Share:
           
  • Comments (0)
  • Print

Recipe: Fassoulada (Greek Bean Soup)


Most Popular Comments
Hide / Show comments
No comments have been posted to this article.
Start the conversation >

advertising

2 servings

1 teaspoon olive oil

1 cup frozen chopped or diced onion

1 pound sliced zucchini (about 2 cups)

1 stalk celery, sliced (about 1 cup)

1 teaspoon minced garlic

2 cups fat-free, low-sodium chicken broth

1 cup drained, canned, no-salt-added, whole tomatoes

¼ cup uncooked Arborio rice

2 cups no-salt-added, rinsed and drained navy beans or Great Northern beans

4 cups washed, ready-to-eat spinach

½ teaspoon dried thyme

Salt and freshly ground black pepper

¼ cup crumbled feta cheese

1. Heat oil in a large saucepan over medium-high heat. Add onion, zucchini, celery and garlic. Saute two to three minutes.

2. Add the chicken broth, tomatoes and rice. Break up the tomatoes with the edge of a cooking spoon.

3. Bring soup to a simmer. cover and cook 15 minutes. Add a little water if the soup becomes dry.

4. Add the beans, spinach and thyme. Cook until the beans are warm and the spinach wilted, about one minute. Add salt and pepper to taste.

5. Ladle into bowls and sprinkle feta cheese.

Linda Gassenheimer, The Miami Herald



News where, when and how you want it

Email Icon

Homes -- New Home Showcase

2 of 3 remaining homes ready for move-in

2 of 3 remaining homes ready for move-in


Advertising
The Seattle Times

The door is closed, but it's not locked.

Take a minute to subscribe and continue to enjoy The Seattle Times for as little as 99 cents a week.

Subscription options ►

Already a subscriber?

We've got good news for you. Unlimited seattletimes.com content access is included with most subscriptions.

Subscriber login ►