Fasolada is a traditional Greek soup made with beans and rice. The perfect dish to get you ready for the cold winter months! A simple, light yet hearty soup that will please everyone at your table!
Sautée onion, celery, carrot, and garlic for 2-3 minutes, in a medium saucepan, on medium-high heat, until the onion looks translucent, stirring frequently.
Toss the tomato paste if using, and stir for one minute.
Add diced tomatoes, canned beans, and vegetable broth.
Stir in herbs and spices. Starting with the dried oregano, chopped dill, and smoked paprika. Stir well. Bring to a low boil, then simmer with a lid on low to medium heat for 15-20 minutes, until carrots and celery are soft.
Optionally add one tablespoon of olive oil and whisk into soup.
Serve in a bowl and garnish. Serve with a lemon wedge to squeeze over the soup if you'd like to add some tangy notes.