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.
Ingredients
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
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