Fasolada in 30 Minutes: Express Greek White Bean Soup

 After eating this at local Greek Restaurant OPA! I knew I needed to make this at home. This recipe come from Dimitrasdishes.com   I halved this recipe and we still had leftovers! Also I added a handful of ditalini too. Kevin topped his with grated parmesan and fresh parsley- it added even more flavor.

• 1/4-1/3 cup olive oil
• 3 carrots, diced
• 2-3 celery stalks, diced
• 1 onion, finely chopped
• 5-6 garlic cloves, chopped
• 1 (28-ounce) can crushed tomatoes (I used petite diced tomatoes- thats what I had on hand)
• 1/4-1/2 teaspoon granulated sugar
• 2 (15-ounce) cans of cooked white beans: navy, Great northern, or cannellini
• salt and black pepper to taste
• 1/4 teaspoon crushed red pepper flakes or to taste
• 1 teaspoon dried oregano
• 6-8 cups vegetable broth or water
• 1/4 cup finely chopped fresh parsley
• Serve with: toasted bread, olives, and feta cheese

Place the chopped onion, celery, carrots, and garlic in a pot and add the olive oil. Season with a pinch of salt and cook over medium heat for 10-12 minutes or until the vegetables are soft and golden.

Add the crushed tomatoes and the sugar and all of the seasonings.

Drain and rinse the beans and add them to the pot.

Add enough water/broth to cover the beans by an inch and bring to a boil.

Reduce the heat to medium and cook for 15 minutes.

Taste and adjust seasonings if needed.

Add the parsley and stir.

Serve with toasted bread, feta, and olives. Enjoy!