Remember when I went to Greece? Sigh.
Feeling homesick for Greece (Greek-sick?) I decided to make a soup that encompassed all my favorite flavors of Greece in one, warming, delicious pot. Rich tomatoes, earthy spinach, delicate white beans and lots of lemon, oregano and dill all simmered together in a rich broth with a big wedge of feta to top it all off. After a bowl of this, someone just needs to point me to the ouzo and I’ll be happy.
Greece In A Bowl or White Bean, Spinach & Tomato Soup
(Vegan modification below)
2 tbs olive oil
4 garlic cloves, minced
4 (Roma) Tomatoes, diced (or 1, 12oz can of roasted, diced tomatoes)
1 medium Yellow Onion, peeled and sliced
4 cups (or 5 oz) Baby Spinach, roughly chopped
1, 10oz can of white beans (navy or cannellini), rinsed and drained
6 c. low-sodium chicken broth
4 oz small shaped pasta (i.e. whole what rotini)
1 lemon, zested
1 tbs oregano (fresh or dried)
1 tsp dill (fresh or dried)
4 oz thinly sliced Feta cheese for serving
Sea Salt & Black Pepper
Vegan modification: Replace chicken broth with vegetable broth. Replace feta cheese with nutritional yeast or additional lemon zest and fresh herbs.
In a deep soup pot, heat oil over medium heat. Saute garlic, tomatoes & onions with a dash each of salt and pepper until vegetables are soft. Stir in spinach and beans. Toss until spinach wilts. Pour in broth, and bring up to a low boil. Add pasta and cook until just al dente. Stir in lemon zest and herbs and simmer together for an additional few minutes. Add salt and pepper to taste. Serve with feta cheese slices on top. Serves 4 as entree.
Anyone looking for a travel friend to Greece? I’ll bring the baklava.