Easy Greek Bean Soup (Fasolada)

Health Highlights

Ingredients

2 tbsp	Olive Oil, Extra Virgin (Optional or avocado oil)
1 large	Yellow onion (chopped)
1/2 tsp	Salt
1/2 tsp	Black pepper
2 clove(s)	Garlic (minced)
2 medium stalk(s)	Celery (chopped)
2 medium	Carrots (chopped)
1 tsp	Oregano, dried
1 leaf	Bay leaf (dried)
4 1/2 cup	Vegetable stock/broth, low sodium
3 can (15oz)	Cannellini beans, canned (drained and rinsed)
1 medium	Lemon (zested and juiced)

In a heavy pot, heat 2 tbsp extra virgin olive oil over medium-high heat.
Add the chopped onion, salt and pepper. Cook for about 4 minutes over medium-high heat, stirring regularly. Now add the garlic, celery, carrots, bay leaf,and oregano. Cook 5 more minutes, stirring regularly.
Add broth and cannellini beans. Raise the heat and bring to a rolling boil for 3 minutes or so. Reduce the heat to medium-low, cover and simmer for 10 minutes.
If desired, ladle 2 cups of the soup into the bowl of a small food processor or blender. Blend, then return to the cooking pot. Simmer for another 5 minutes. Remove from heat.
Optionally, off heat, stir in extra virgin olive oil, the lemon zest, and lemon juice.

Calories 448

Calories from fat 98

Calories from saturated fat 12.3

Total Fat 10.9 g

Saturated Fat 1.4 g

Trans Fat 0.0 g

Polyunsaturated Fat 6.5 g

Monounsaturated Fat 16.8 g

Cholesterol 0

Sodium 904 mg

Potassium 908 mg

Total Carbohydrate 72 g

Dietary Fiber 18.4 g

Sugars 5.1 g

Protein 24.9 g