Greek White Bean Soup with Feta & Olives
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A traditional Greek fasolada with creamy white beans, tomatoes, and vegetables simmered in a rich olive oil broth with oregano. Hearty and naturally vegetarian, served with feta and olives for comfort.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 Tbsp (45ml) extra virgin olive oil + ⅓ cup (80ml)
- 1 medium red onion, (cut into ¼-inch dice)
- 3 large carrots, (peeled and cut into ¼-inch dice)
- 2 celery stalks, (cut into ¼-inch dice )
- 1 tsp Kosher salt
- 4 cloves of garlic, (finely chopped)
- 2 Tbsp (30g) tomato paste
- 4 cups (950ml) low-sodium chicken broth, (use vegetable stock to make vegetarian)
- 1 tsp dried oregano
- ¼ crushed red pepper flakes
- 2 bay leaves
- 2 (15oz) cans cannellini beans or butter beans, (drained)
- 2 Tbsp (30ml) red wine vinegar
- Kalamata olives, (pitted and halved or roughly chopped)
- Feta cheese, (crumbled)
- Fresh parsley, (roughly chopped)
- Crusty bread
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 1405mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 572mg
- Calcium
- 197mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1405MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.