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Fassolada

A traditional Greek white bean soup cooked with aromatics, tomato paste, and rich olive oil until tender and hearty.

55 minEasyServes 4340 cal/serving

GreekSoupStovetopVegetarianVeganMediterraneanHigh FiberGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeAlcohol-FreeCorn-Free

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Ingredients

  • 1/4 cup extra-virgin olive oil
  • 1 yellow onion, diced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 garlic cloves, minced
  • 2 tbsp tomato paste
  • 4 cups vegetable broth
  • 2 cans cannellini beans, drained
  • 2 bay leaves
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 cup fresh parsley, chopped

Instructions

  1. 1

    Heat 1/4 cup extra-virgin olive oil in a large pot over medium heat.

  2. 2

    Add 1 diced yellow onion, 2 chopped carrots, and 2 chopped celery stalks, sautéing for 8 minutes until softened.

  3. 3

    Stir in 2 minced garlic cloves and 2 tbsp tomato paste, cooking for 1 minute until fragrant.

  4. 4

    Pour in 4 cups vegetable broth, 2 cans drained cannellini beans, 2 bay leaves, 1 tsp dried oregano, 1 tsp kosher salt, and 1/2 tsp black pepper.

  5. 5

    Bring to a boil, reduce heat to low, cover, and simmer for 30 minutes until thick.

  6. 6

    Remove 2 bay leaves, stir in 1/4 cup chopped fresh parsley, and serve hot.

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Questions

What is Fassolada?

A traditional Greek white bean soup cooked with aromatics, tomato paste, and rich olive oil until tender and hearty. This reference files it under Greek soup: made on the stovetop, rated easy and about 55 minutes start to finish.

How long does Fassolada take?

As written, 55 minutes: 15 of prep and 40 of cooking. The longest single stretch is step 5 (30 minutes): "Bring to a boil, reduce heat to low, cover, and simmer for 30 minutes until thick."

How do I know the sauce has reduced enough in Fassolada?

Step 5 reads: "Bring to a boil, reduce heat to low, cover, and simmer for 30 minutes until thick." Go by step 5, and note that a wider pan gets there faster. The usual test is that the sauce coats the back of a spoon and a finger drawn through it leaves a clean line.

Can I use dried beans instead of canned in Fassolada?

Yes. One 15-ounce can is about one and a half cups of cooked beans, which comes from a generous half cup dried. Soak them overnight and simmer until tender before you start the recipe. As written, the entry for Fassolada uses 2 cans cannellini beans, drained.

How many calories are in Fassolada?

One serving (the recipe makes 4) is about 340 calories, with 14 g protein, 42 g carbohydrate and 14 g fat, plus 12 g fiber and 580 mg sodium. The figures are estimates computed from the ingredient list.

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