Greek Bean and Vegetable Soup

Name: Greek Bean and Vegetable Soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: European, Mediterranean, Greek
Ingredients: olive oil 1 tbsp 1 tbsp; onion(s) (frozen chopped) 1 cup 1 cup; zucchini (sliced) 2 cup 2 cup; celery (sliced) 1/2 cup 1/2 cup; garlic (minced) 2 tsp 2 tsp; low sodium vegetable broth (low-sodium) 1 cup 1 cup; water 1 cup 1 cup; canned navy or great northern beans (no-salt-added, rinsed and drained) 3/4 cup 3/4 cup; canned whole tomatoes (low-sodium, no-sugar-added, drained) 1 cup 1 cup; ready-to-eat spinach 4 cup 4 cup; dried thyme (dried) 1/2 tsp 1/2 tsp; freshly ground black pepper 1 1/4 tsp 1 1/4 tsp; feta cheese (reduced-fat, crumbled, about 3 Tbsp.) 1 oz 28 g; pistachios (shelled, no-salt-added, dry-roasted, coarsely chopped) 2 tbsp 2 tbsp; whole wheat bread (lower-sodium) 2 slice 2 slice

Instructions

Prep:10minCook:10min

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.

Updated at: Wed, 10 Jul 2024 02:57:46 GMT