Creamy & Spicy Fasolada (Greek white bean soup)

creamy + spicy fasolada (white bean soup)

servings: 4

prep time: 10 mins

cook time: 20 mins

total time: 30 mins

ingredients 

• 3 tbs olive oil
• 1 medium onion, diced
• 2 large carrots, diced
• 2 large celery stalks, diced
• 4 cloves garlilc, minced
• 1 heaping tbs tomato paste
• 3/4 tsp paprika
• 1 tsp salt
• 1/2 tsp Italian Herb Seasoning
• 1/4 tsp chili flakes
• black pepper to taste
• 1/3 cup dry white wine
• 45 oz cannellini beans (3 cans drained + rinsed)
• 3 cups low sodium vegetable broth (or chicken)
• 1 large handful baby spinach

instructions

• 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 minutes. Next add in the beans and the broth. Bring it to boil and then lower the heat to simmer, cover and cook 15 minutes.
• Transfer about 1½ 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.
• Serve with fresh lemon wedges.