Fasolada (Greek White Bean Soup)

Ingredients · for 6 (scales to your household)

• 7 tbsp extra virgin olive oil (2 tbsp to cook, 1/3 cup to finish) $1.27
• 1 large yellow onion, chopped $0.60
• 1/2 tsp salt $0.03
• 1/2 tsp black pepper $0.07
• 2 clove garlic cloves, minced $0.06
• 4 celery ribs, chopped $1.19
• 1 tsp dried oregano $0.07
• 1 dried bay leaf $0.01
• 4.5 cup vegetable broth $5.09
• 780 g Cannellini beans $3.24
• 1/2 tsp ground cumin $0.07
• 1/4 tsp sweet paprika $0.03
• 1/4 tsp cayenne pepper $0.03
• 1 lemon, zested and juiced $1.08
• 1/2 cup fresh parsley, chopped $0.83

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. In a heavy pot, heat 2 tbsp of the olive oil over medium-high heat. Add the chopped onion, salt, and pepper. Cook about 4 minutes, stirring regularly.
2. Add the garlic, celery, bay leaf, and oregano. Cook 5 more minutes, stirring regularly.
3. Add the vegetable broth, cannellini beans, cumin, paprika, and cayenne. Raise the heat and bring to a rolling boil for about 3 minutes. Reduce to medium-low, cover, and simmer 10 minutes.
4. Ladle about 2 cups of the soup into a blender, blend until smooth, and return it to the pot. Simmer another 5 minutes, then remove from heat.
5. Off heat, stir in the remaining olive oil (about 1/3 cup), the lemon zest, lemon juice, and parsley. Ladle into bowls, drizzle with a little more olive oil if desired, and serve with rustic bread.

Per serving