Jani me fasule

What a beautiful Albanian comfort soup.

Jani me fasule lovingly blends white beans, fresh vegetables, and Mediterranean herbs.

When I need to heal my body or heart, this is a wonderful meal to pull from the archives.


  • 3 cups white beans, cooked, rinsed and drained (or 2 cans)
  • 2 Tbsp olive oil
  • 2 small onions, chopped
  • 1 red bell pepper, chopped
  • 1 tsp oregano, dried or 1 Tbsp fresh
  • 1/2 tsp paprika, smoked or regular
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 1 zucchini, chopped
  • 1/4 cup crushed tomatoes
  • Water to cover the beans and veggies
  • 2 large handfuls baby spinach, roughly chopped
  • Salt and pepper to taste


Cook your beans, or rinse and drain 2 cans of beans.

In a large pot, heat the olive oil over medium-high heat, then add the onion and red bell pepper. Stir and cook for 5 minutes to soften the veggies and start to brown them.

Add the oregano, paprika, carrots, and celery. Mix well and cook for a couple more minutes to wake up the spices and coat the veggies in lovely flavor.

Next, add the zucchini, crushed tomatoes, beans, and water. Bring to a boil, then reduce heat to low and let it simmer for about 30 minutes to bring all the flavors together.

Finally, add the spinach, and salt and pepper to taste. Mix well, turn off the heat, and serve hot with your favorite bread.


“The only reason we don’t open our hearts and minds to other people is that they trigger confusion in us that we don’t feel brave enough to deal with.

To the degree that we look clearly and compassionately at ourselves, we feel confident and fearless about looking into someone else’s eyes.
– Pema Chodron

I often have trouble making eye contact, so these words make me wonder.

If I can see clearly and be more compassionate with myself, will I be able to look at others more?

Wishing you kind, tender compassion for yourself today. 🙂

Chef Maitri Carmichael brings a creative and peaceful energy to every plate. She grew up in Toronto with a British Grandma and an Italian Nonna who showed their love through food, then she moved to the San Francisco Bay Area for 15 years, spending her free time at community farms and zen kitchens. Originally a scientist and biotech entrepreneur, she graduated from the Vegan Chef School in London (2021) and the Raw Food Culinary Academy in Vancouver (2023), and is now settled in Hawaii.

4 responses to “Jani me fasule”

  1. maitricookswithlove Avatar

    I love this soup!

  2. maitricookswithlove Avatar

    Facebook comment from Tanya: Looks really yummy!

    1. maitricookswithlove Avatar

      @Tanya Thank you, it was! I hope you have a delicious weekend! ☺❤🙏

  3. maitricooksnewlife Avatar

    Facebook comment from Virginie: Delicious 😋

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