Fasolada (Greek White Bean Soup)

Name: Fasolada (Greek White Bean Soup)
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 1.5 cups dried navy beans or cannellini beans, soaked overnight; 1/3 cup extra-virgin olive oil; 1 large yellow onion, finely diced; 2 carrots, sliced into coins; 2 celery stalks, sliced; 4 garlic cloves, minced; 2 cans canned crushed tomatoes; 2 tbsp tomato paste; 6 cups low-sodium vegetable broth; 1 tsp dried oregano; 1 tsp kosher salt; 1/2 tsp black pepper, freshly ground; 1/4 cup fresh flat-leaf parsley, chopped; 1 lemon, juiced

A thick, hearty Greek bean soup simmered with tomatoes, celery, and olive oil - the unofficial national dish of Greece. Simple pantry ingredients build deep, satisfying flavor with minimal effort.

105 minEasyServes 6280 cal/serving

GreekSoupStovetopVeganMediterraneanHigh FiberGluten-FreeDairy-FreeEgg-FreeNut-FreeAlcohol-FreeCorn-Free

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Ingredients

1.5 cups dried navy beans or cannellini beans, soaked overnight
1/3 cup extra-virgin olive oil
1 large yellow onion, finely diced
2 carrots, sliced into coins
2 celery stalks, sliced
4 garlic cloves, minced
2 cans canned crushed tomatoes
2 tbsp tomato paste
6 cups low-sodium vegetable broth
1 tsp dried oregano
1 tsp kosher salt
1/2 tsp black pepper, freshly ground
1/4 cup fresh flat-leaf parsley, chopped
1 lemon, juiced

Instructions

1

Drain and rinse the soaked overnight dried navy beans or cannellini beans. Set aside.
2

In a large pot, heat 1/3 cup extra-virgin olive oil over medium heat. Add 1 large finely diced yellow onion, 2 sliced into coins carrots, and 2 sliced celery stalks. Cook, stirring occasionally, until softened, about 8 minutes.
3

Add 4 minced garlic cloves and 2 tbsp tomato paste. Cook for 1 minute, stirring constantly, until fragrant.
4

Add the drained dried navy beans or cannellini beans, 2 cans canned crushed tomatoes, 6 cups low-sodium vegetable broth, and 1 tsp dried oregano. Stir to combine.
5

Bring to a boil, then reduce heat to low. Simmer uncovered, stirring occasionally, for 70 to 80 minutes until the beans are completely tender and the soup has thickened.
6

Season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Taste and adjust seasoning.
7

Stir in 1 juiced lemon and half the fresh flat-leaf parsley. Ladle into bowls and garnish with the remaining 1/4 cup chopped fresh flat-leaf parsley and a drizzle of olive oil.

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Questions

What is Fasolada (Greek White Bean Soup)?

A thick, hearty Greek bean soup simmered with tomatoes, celery, and olive oil - the unofficial national dish of Greece. Simple pantry ingredients build deep, satisfying flavor with minimal effort. This reference files it under Greek soup: made on the stovetop, rated easy and about 105 minutes start to finish.

How much time should I plan for Fasolada (Greek White Bean Soup)?

As written, 105 minutes: 15 of prep and 90 of cooking. The longest single stretch is the hands-off wait in step 1, overnight, or about 8 hours. That wait sits outside the stated prep and cook times, so plan around it.

How do I know when Fasolada (Greek White Bean Soup) is done?

Go by the cues in the method rather than the clock. Step 5: cook until the beans are completely tender and the soup has thickened.

Is Fasolada (Greek White Bean Soup) gluten-free?

Yes. As written, nothing in the ingredient list for Fasolada (Greek White Bean Soup) is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the broth.

Which part of Fasolada (Greek White Bean Soup) can be done ahead?

Everything up to step 1. Step 1 is a built-in pause of overnight, or about 8 hours: "Drain and rinse the soaked overnight dried navy beans or cannellini beans." Do everything up to that point ahead of time and pick up at step 2 when you are ready to finish.

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