Greek Fasolada Bean Soup

Name: Greek Fasolada Bean Soup
Ingredients: Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat and sauté onion and celery until softened and translucent, 6-8 servings minutes. Season generously with salt and pepper.; Add garlic and cook for another 1-2 minutes, or until fragrant.; Season with oregano, cumin, paprika and cayenne pepper.; Pour in beans and chicken broth, then stir in bay leaf.; Bring mixture to a boil, then reduce heat to low and simmer for 15 minutes.; Transfer 2 cups of soup to blender or food processor and blend until smooth, then return to the pot and continue cooking for another 5-10 minutes.; Stir in lemon juice, zest and fresh parsley, then transfer to bowls and serve hot.

cookingpanda.com

2 tablespoons extra-virgin olive oil 1 yellow onion, chopped 4 ribs celery, chopped 4 cloves garlic, minced 1 teaspoon dried oregano 1 bay leaf 1/2 teaspoon cum

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Ingredients

Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat and sauté onion and celery until softened and translucent, 6-8 servings minutes. Season generously with salt and pepper.
Add garlic and cook for another 1-2 minutes, or until fragrant.
Season with oregano, cumin, paprika and cayenne pepper.
Pour in beans and chicken broth, then stir in bay leaf.
Bring mixture to a boil, then reduce heat to low and simmer for 15 minutes.
Transfer 2 cups of soup to blender or food processor and blend until smooth, then return to the pot and continue cooking for another 5-10 minutes.
Stir in lemon juice, zest and fresh parsley, then transfer to bowls and serve hot.