Greek Vegetable Bean Soup

The ingredients here are pretty traditional for a veggie bean soup, but the addition of lemon and olive oil to the broth takes this dish to another level — one the Greeks call Fasolada.

I found the recipe in a Costco member magazine and made 3 big batches all at once, so that I could share it with two other families.

And that's how I ended up tweaking the recipe. Because when I got to making the pot for my house, I ran out of a few things.

The end result is a delicious lunch or dinner. You'll have amazing leftovers or enough to freeze for a second meal.

Mangia! Mangia!
Andrea

Greek Vegetable Bean Soup
Inspired by this recipe from Costco

3 cans white beans (like Northern), rinsed and drained
1/2 cup plus 2 tablespoons olive oil
2 medium-large white onions, diced
4 celery stalks with leaves, diced
4 medium carrots, peeled and chopped into half moons
2-3 garlic cloves, minced
24 ounces diced tomatoes, with juice
6 cups water
1 large lemon, cut in half
2 teaspoons salt
1 teaspoon ground pepper
Juice of 1/2 a large lemon
1/2 cup chopped fresh parsley
Crumbled feta cheese for topping

Place a stock pot or Dutch oven over medium-high heat. Warm 2 tablespoons olive oil. Add onions, celery, carrots and garlic. Sauté until onion is translucent, about 3 to 5 minutes.

Add drained beans, tomatoes, water, olive oil, halved lemon and salt and pepper to pot. Bring to a boil, then lower heat and simmer for 1 hour. Add lemon juice and parsley.

Ladle into bowls and top with feta cheese. Serve with a chunk of crusty bread.