Fasolada with Feta

Fasolada with Feta is a hearty Greek bean soup elevated with the richness of feta cheese and aromatic herbs, perfect for summer barbecues. This high-protein dish combines the goodness of legumes with the freshness of vegetables, making it both nutritious and satisfying.

Ingredients

• Olive oil - 2 tablespoons
• Red onion - 1 medium, diced
• Garlic - 3 cloves, minced
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Green bell pepper - 1, diced
• Tomatoes - 400 grams, canned, chopped
• Vegetable broth - 500 ml
• Canned white beans - 400 grams, drained and rinsed
• Oregano - 1 teaspoon, dried
• Thyme - 1 teaspoon, dried
• Salt - to taste
• Black pepper - to taste
• Feta cheese - 100 grams, crumbled
• Fresh parsley - for garnish, chopped

Steps

1. In a large pot, heat the olive oil over medium heat. Add the diced red onion and sauté until translucent, about 5 minutes.
2. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Add the diced carrot, celery, and green bell pepper to the pot. Sauté for 5-7 minutes until the vegetables are softened.
4. Pour in the chopped tomatoes and vegetable broth. Bring the mixture to a boil.
5. Once boiling, add the drained white beans, dried oregano, dried thyme, salt, and black pepper. Reduce the heat to low and let simmer for 20 minutes.
6. After simmering, taste and adjust seasoning if necessary.
7. Serve the fasolada hot, topped with crumbled feta cheese and garnished with fresh parsley.

Nutrition

• Calories: 350
• Protein: 20 g
• Carbs: 45 g
• Fiber: 12 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 25 mg
• Total Fat: 14 g
• Saturated Fat: 4 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• High in plant-based protein from beans.
• Rich in dietary fiber, promoting digestive health.
• Contains antioxidants from tomatoes and herbs.
• Low in saturated fat, supporting heart health.

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