No matter what the weather, my family loves a bowl of soup, but most recipes take too long to make for a midweek meal. Greek-style minestrone fits the bill.
This thick and hearty soup made with vegetables, beans and Arborio rice takes only 20 minutes to make. It’s a whole meal in one bowl and a great way to brighten a winter evening.
Navy beans, garlic, onion and tomatoes are the basis for Fassoulada, a Greek bean soup. With the addition of feta cheese and Italian risotto rice, it becomes an Italian-Greek fusion meal. Used to make creamy risotto, Arborio has shorter, plumper grains than other short-grained rice.
You can make this a vegetarian meal by using vegetable broth instead of chicken broth. Serve it with a salad and crusty bread.
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• Use a medium or short-grained rice if Arborio rice is unavailable.
• Domestic crumbled feta cheese is available in most markets and works well for this recipe.
• Save prep time with sliced celery, available in the produce section or salad bars of many supermarkets.
• Find minced garlic in the produce section. Two crushed garlic cloves can be used instead.
• Prepare ingredients.
• Make soup.
• While soup cooks, open a washed, ready to eat salad and warm some bread.
To buy: 1 package frozen chopped or diced onion, 1 small zucchini, 1 small bunch celery, 1 package washed, ready-to-eat spinach, 1 small can no-salt-added whole tomatoes, 1 can navy beans or Great Northern beans, 1 small package Arborio rice and 1 small package crumbled feta cheese.
Staples: Olive oil; minced garlic; dried thyme; fat-free, low-salt chicken broth; salt and black peppercorns.