Fassolada (Greek Bean Soup)

For today’s South Arm Older Adults Community Kitchen, we made cookies for the annual South Arm Fund Raiser for the Richmond Food Bank. Of course, we also whipped up a simple meal of soup and salad for the participants.

Michelle shared a quick and easy Greek Soup recipe called Fassolada.

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This soup can be versatile in a way that you can add more broth for an extra helping. Some crusty bread and a side salad will made it a complete meal.

Ingredients

  • 1/4 cup olive oil
  • 3 garlic cloves, minced
  • 3 stalks celery, chopped
  • 3 carrots, chopped
  • 3 cups of diced tomatoes, can or preesrved
  • 2 cups of vegetable broth (we used an organic bouillon cub dissoved in water)
  • 2 to 3 cups pre-cooked or can white beans (if using can beans, rinse and drain)
  • 3 tablespoons tomato paste
  • 1 tablespoon dillweed, or 2 tablespoons fresh dillweed
  • 1 large bay leaf
  • salt and pepper to taste
  • chooped parsley for garnishing

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Source: South Arm Older Adults Community Kitchen

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