Food & Drink

Greek-style soup makes a quick meal in a bowl

Linda Gassenheimer
Linda Gassenheimer

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.

Helpful Hints

• 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.



Countdown

• Prepare ingredients.



• Make soup.



• While soup cooks, open a washed, ready to eat salad and warm some bread.



Shopping list

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.

Miami Herald

Gassenheimer: dinnerinminutes.com

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