Greek White Bean Soup (Fasolada)

A Hearty and Healthy Mediterranean Classic

Experience the cozy, soul-warming comfort of authentic Greek White Bean Soup, also known as Fasolada. This Mediterranean staple is a perfect one-pot meal for chilly evenings, offering a fiber-rich, plant-forward base infused with aromatic vegetables and a hint of smoky flavor. Whether you are looking for a nutrient-dense lunch or a satisfying family dinner, this recipe is designed for busy home cooks who crave deep flavor without the fuss. By using high-quality olive oil and fresh herbs, you can recreate this rustic masterpiece in your own kitchen in under an hour. It is truly the ultimate Pinterest-worthy comfort food that keeps you nourished and energized all week long! 🍲

⏱️ Time Breakdown

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Servings: 6

📝 Ingredients List

• 1 lb dry white beans (cannellini or navy), soaked overnight
• 1/2 cup extra virgin olive oil
• 2 large carrots, diced
• 2 stalks celery, diced
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tsp smoked beef strips, finely chopped (optional for depth)
• 1 can (14 oz) diced tomatoes
• 2 bay leaves
• 6 cups vegetable broth
• Fresh parsley and lemon wedges for garnish

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

• Large soup pot or Dutch oven
• Sharp chef’s knife
• Large cutting board
• Measuring cups and spoons
• Wooden spoon

Step-by-Step Beginner-Friendly Instructions

1. Drain your soaked beans and rinse them well under cold water.
2. In your large soup pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 6–8 minutes until the vegetables soften and become fragrant.
3. Add the garlic and smoked beef strips, stirring constantly for 1 minute so the garlic doesn’t burn.
4. Stir in the tomato paste and cook for 2 minutes to caramelize it slightly; this builds a deep, rich foundation for your soup.
5. Add the beans, diced tomatoes, bay leaves, and vegetable broth. Increase heat to bring to a boil, then reduce to a low simmer.
6. Cover the pot and simmer for 30–35 minutes until the beans are tender but still hold their shape. While it simmers, prep your garnish by chopping fresh parsley! ✨
7. Remove the bay leaves, season with salt and pepper to taste, and serve with a squeeze of fresh lemon. 🥣

💡 Pro Tips

• Storage: This soup tastes even better the next day! Keep it in an airtight container in the fridge for up to 5 days.
• Substitutions: If you don’t have smoked beef, you can use a dash of smoked paprika to achieve that signature earthy aroma.
• Texture: For a creamier soup, mash a small portion of the beans against the side of the pot with your spoon before serving.

Variations

• Add Greens: Stir in two handfuls of fresh baby spinach or kale in the final 5 minutes of cooking for extra vitamins.
• Spicy Kick: Add a pinch of red pepper flakes during the vegetable sauté stage.

FAQ

• Can I use canned beans? Yes! If using canned beans, reduce the broth by 2 cups and cook for only 15 minutes.
• Is this gluten-free? Yes, this recipe is naturally gluten-free.

Greek White Bean Soup (Fasolada)

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• Author: Samantha Jones
• Total Time: 50
• Yield: 6 servings 1x
• Diet: Halal

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Description

Experience the cozy, soul-warming comfort of authentic Greek White Bean Soup, known as Fasolada. This Mediterranean staple is a perfect one-pot meal for chilly evenings, offering a fiber-rich, plant-forward base infused with aromatic vegetables and a hint of smoky flavor. This recipe uses high-quality olive oil and fresh herbs to create a rustic, nutrient-dense meal that is perfect for a satisfying family dinner. It is a hearty, nourishing dish that keeps you energized and tastes even better the next day.

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Ingredients

Scale 1x2x3x

1 lb dry white beans (cannellini or navy), soaked overnight
1/2 cup extra virgin olive oil
2 large carrots, diced
2 stalks celery, diced
1 large yellow onion, finely diced
3 cloves garlic, minced
1 tbsp tomato paste
1 tsp smoked beef strips, finely chopped
1 can (14 oz) diced tomatoes
2 bay leaves
6 cups vegetable broth
Fresh parsley for garnish
Lemon wedges for serving

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Instructions

Drain your soaked beans and rinse them well under cold water.
Heat the olive oil in a large soup pot over medium heat.
Add the diced onion, carrots, and celery and sauté for 6–8 minutes until softened.
Add the garlic and smoked beef strips, stirring constantly for 1 minute.
Stir in the tomato paste and cook for 2 minutes to caramelize.
Add the beans, diced tomatoes, bay leaves, and vegetable broth.
Increase heat to bring to a boil, then reduce to a low simmer.
Cover and simmer for 30–35 minutes until the beans are tender.
Remove bay leaves, season with salt and pepper, and garnish with parsley and lemon.

Notes

Storage: Keep in an airtight container in the fridge for up to 5 days. It tastes even better the next day. Substitutions: If you don’t have smoked beef, use a dash of smoked paprika for a similar smoky flavor profile.

• Prep Time: 10
• Cook Time: 40
• Category: Dinner
• Method: Simmering
• Cuisine: Greek

Nutrition

• Serving Size: 1.5 cups
• Calories: 320
• Sugar: 4g
• Sodium: 650mg
• Fat: 14g
• Saturated Fat: 2g
• Carbohydrates: 38g
• Fiber: 12g
• Protein: 14g
• Cholesterol: 5mg