FASSOULADA (GREEK BEAN SOUP)
1 tsp. olive oil
1 cup chopped onion
1 lb. sliced zucchini (about 2 cups)
1 stalk celery, sliced (about 1 cup)
1 tsp. minced garlic
2 cups fat-free, low sodium chicken broth
1 cup drained, canned whole tomatoes
¼ cup uncooked Arborio rice
2 cups rinsed and drained navy beans or Great Northern beans
4 cups washed, ready-to-eat spinach
½ tsp. dried thyme
Salt and freshly ground black pepper
¼ cup crumbled feta cheese
Heat oil in a large saucepan over medium-high heat. Add onion, zucchini, celery and garlic. Saute 2 to 3 minutes. Add the chicken broth, tomatoes and rice. Break up the tomatoes with the edge of a cooking spoon. Bring soup to a simmer, cover and cook 15 minutes. Add a little water if the soup becomes dry.
Add the beans, spinach and thyme. Cook until the beans are warm and the spinach wilted, about 1 minute. Add salt and pepper to taste. Ladle into bowls and sprinkle with feta cheese.
Makes 2 servings.
— Linda Gassenheimer
McClatchy-Tribune News Service