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.
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
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1
Drain and rinse the soaked overnight dried navy beans or cannellini beans. Set aside.
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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.
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3
Add 4 minced garlic cloves and 2 tbsp tomato paste. Cook for 1 minute, stirring constantly, until fragrant.
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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.
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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.
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6
Season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Taste and adjust seasoning.
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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.