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Creamy and Spicy Fasolada (Greek White Bean Soup)

My spicy fasolada is a quick modern spin on a Greek household favorite.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 tablespoons olive oil
  • 1 medium onion diced
  • 2 large carrots diced
  • 2 large celery stalks diced
  • 4 cloves garlic minced
  • 1 tablespoon heaping tomato paste
  • 0.75 teaspoon paprika
  • 1 teaspoon salt
  • 0.5 teaspoon Italian Herb Seasoning
  • 0.25 teaspoon chili flakes
  • to taste black pepper
  • 0.33 cup dry white wine
  • 45 ounce cannellini beans 3 cans, drained and rinsed
  • 3 cups low sodium vegetable broth or chicken broth
  • 1 handful baby spinach large

Method
 

Preparation Steps
  1. In a medium pot, heat your olive oil on medium. Add in the onions, celery and carrots and saute until they soften - about 7 minutes. Stir in the garlic for 30 seconds. Pop in the tomato paste and seasonings and give it a stir to coat everything. Add in the wine and cook for 1 minute. Next add in the beans and the broth. Bring it to boil and then lower the heat to simmer, cover and cook 15 minutes.
  2. Transfer about 1.5 cups of the soup to a small blender and puree until smooth. Pour that back into your soup along with the baby spinach and stir to combine and wilt.
  3. Serve with fresh lemon wedges.

Notes

Serve with crusty bread and a drizzle of olive oil, if desired.