Greek White Bean Soup
Creamy white beans come together with the sweetness and tartness of tomatoes in this Greek soup. Locally referred to as Fasolada or Fasolatha, it is also unofficially termed the national food of the Greeks.
Servings
Produce
Yellow Onion (Organic)
1 0.5 Whole
Celery (Organic)
3 1.5 oz
Carrot (Organic)
4 2 oz
Roma Tomato
8 4 oz
Parsley (Organic)
1/2 0.25 oz
Bay leaves
2 1 Whole
Protein & more
Cannellini beans
2 1 Can
Tomato paste
2 1 tablespoon
Greek Yogurt
4 2 tablespoon
Pantry items
Olive oil
2 1 tablespoon
Sea salt
1 0.5 teaspoon
Sugar
1 0.5 teaspoon
Spice mix
Rosemary, ground
1/2 0.25 tablespoon
Dried thyme
1/2 0.25 tablespoon
Dried oregano
1/2 0.25 tablespoon
Basil, dried
1/2 0.25 tablespoon
Prep ahead (optional)
a. Thinly slice yellow onion. b. Finely dice celery and carrot. c. Rough chop roma tomato, reserve juices. d. Rough chop parsley. e. Leave bay leaves whole.
Instructions
1
Cook the soup:
a. Heat 1 tbsp olive oil in a large pot. Add the bay leaves (leave whole), yellow onion (thinly slice) and ¼ tsp salt. Saute for 3-4 minutes, or until onion is translucent.
b. Add the celery (finely dice), carrot (finely dice) and tomato paste. Saute for 2 minutes.
c. Add the roma tomato (rough chop) with juices and Greek herb mix. Saute for 4-5 minutes or until tomatoes begin to soften.
d. Add the cannellini beans (drain, rinse) and 4 cups water (2 cups for 2 person portion). Stir well. Cover and cook on low heat, stirring occasionally, for 20 minutes, or until the tomatoes are dissolved and the beans start to break down.
e. Remove cover and adjust salt to taste. Increase heat to medium-high. Cook for 5 more minutes, stirring regularly.
2
Serve:
a. Divide soup amongst bowls. Garnish with parsley (rough chop) and a dollop of Greek yogurt. Enjoy!
Chef's notes
Use an immersion blender to partially pulse the soup just before increasing the heat to finish off the cook. This will add thickness to the soup.
This recipe has been adapted from Real Greek Recipes
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
Village Farms,
Marfa, TX
Marfa, TX
Animal Farm,
Cat Spring, TX
Cat Spring, TX
Bouldin Food Forest,
Rogers, TX
Rogers, TX
Buena Tierra Farms,
Fredonia, TX
Fredonia, TX
Dilorio Farms,
Hempstead, TX
Hempstead, TX
Engel Farms,
Fredericksburg, TX
Fredericksburg, TX
Good Flow Honey,
Austin, TX
Austin, TX
Hairston Creek Farms,
Burnet, TX
Burnet, TX
Hifi Mycology,
Austin, TX
Austin, TX
Homestead Gristmill,
Waco, TX
Waco, TX
K. H. Farms,
Poteet, TX
Poteet, TX
Pedernales Valley Farms,
Federicksburg, TX
Federicksburg, TX
Lightsey Farms,
Mexia, TX
Mexia, TX
Texas Olive Ranch,
Carrizo Springs, TX
Carrizo Springs, TX
Thomas Kindle,
Grand Saline, TX
Grand Saline, TX
Top of Texas,
Farwell, TX
Farwell, TX
US Citrus,
Hargill, TX
Hargill, TX
Bella Verdi,
Dripping Springs, TX
Dripping Springs, TX
Country Boy Farms,
Kennard, TX
Kennard, TX
Francis and Thatcher,
Manor, TX
Manor, TX
James Farm,
Prairie Ronde, LA
Prairie Ronde, LA