A Greek-Inspired Stew for a Chilly Evening

This hearty white bean soup is a cozy bridge between winter and spring.

This vibrant vegetable soup is distinctly Mediterranean. Lynda Balslev for Tastefood

Vibrant vegetable soups are both a panacea for the lingering winter and a forecast of the spring to come. This hearty soup takes inspiration from fasolada, a traditional Greek white bean and vegetable soup. The name is derived from the Greek word “fasoli,” which means “bean.” It’s distinctly Mediterranean, with an herbaceous tomato-based stock infused with a trifecta of onion, carrot, and celery and a generous glug of olive oil, which also flavors the broth.

This recipe replaces the celery with fennel, which imparts a subtle anise flavor to the broth. A splash of white wine reinforces the acidity of the tomato-rich broth, and wilted greens add more heartiness to the bowl. Spinach or Swiss chard leaves can be substituted for the kale. The soup can be prepared with dried white beans, which should be soaked overnight before cooking. For easy weeknight preparation, use canned white beans, such as cannellini or navy beans.

This vibrant vegetable soup is distinctly Mediterranean. Lynda Balslev for Tastefood

White Bean Stew With Tomato, Fennel, and Feta

Active time: 30 minutes Total time: 30 minutes

Serves 4

• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 1 fennel bulb, halved and thinly sliced
• 4 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon crushed red pepper flakes
• 1/4 cup tomato paste
• 1/4 cup dry white wine
• 1 (28-ounce) can Italian plum tomatoes, with juices
• 2 cups chicken or vegetable stock, or more as needed
• 1 bay leaf
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon sugar, optional
• 2 cups shredded kale or Swiss chard leaves
• 1 (15-ounce) can cannellini beans, drained and rinsed (or 2 cups cooked white beans)
• Crumbled feta for garnish

Heat the oil in a large soup pot over medium heat. Add the onion and fennel and sauté until the vegetables soften without coloring, 4 to 5 minutes.

Add the garlic, oregano, thyme, and red pepper flakes and stir until fragrant, about 30 seconds. Add the tomato paste and wine and stir to create a slurry, about 30 seconds more.

Add the tomatoes, stock, bay leaf, salt, and black pepper. Bring to a boil and reduce the heat to medium-low. Partially cover and simmer for about 20 minutes, stirring occasionally and breaking up the tomatoes with a wooden spoon. Taste for seasoning and add a teaspoon of sugar to balance the acidity, if desired.

Stir the greens and beans into the stew and simmer until the greens wilt and the soup is heated through, 3 to 4 minutes. If the stew is too thick, add more stock to your desired consistency and adjust the seasoning.

Ladle the soup into serving bowls. Serve with crusty bread and crumbled feta for sprinkling.