Fasolada (Greek White Bean Soup)

Ingredients

• •2 × 540 ml cans canned cannellini beans, drained and rinsed
• •⅓ cup olive oil
• •1 large yellow onion, finely diced
• •3 celery stalks with leaves, sliced
• •2 large carrots, sliced into rounds
• •4 garlic cloves, minced
• •1 × 796 ml can canned diced tomatoes
• •3 cups vegetable broth
• •1 tsp dried oregano
• •to taste salt and black pepper
• •2 tbsp extra-virgin olive oil, for serving
• •4 slices gluten-free crusty bread, for serving

Directions

1. 1Heat olive oil in a large pot over medium heat, then sauté onion, celery, and carrots for 8 minutes until softened.
2. 2Add garlic and oregano and cook, stirring, for 1 minute until fragrant.
3. 3Add canned tomatoes with their juices and cook for 5 minutes, stirring occasionally.
4. 4Add beans and broth, bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
5. 5Use the back of a spoon to mash about a quarter of the beans against the pot side to thicken the soup.
6. 6Season generously with salt and pepper, then ladle into bowls.
7. 7Drizzle each bowl with extra-virgin olive oil and serve with crusty bread.

💡 The olive oil added at the end is non-negotiable — it's what gives fasolada its signature richness. Great northern beans or navy beans substitute perfectly for cannellini.

Cook this with Miamzi 👨‍🍳

Miamzi knows what's in your kitchen — it checks this recipe against your ingredients, adds what's missing to your grocery list, plans your week, and invents new dishes from what you already have.