Description
A comforting Greek bean soup made with tender white beans, vegetables, tomato, and olive oil. This traditional Fasolada recipe creates a hearty, nourishing bowl packed with Mediterranean flavor and simple wholesome ingredients.
Ingredients
Scale
- 1 ½ cups dried white beans, soaked overnight
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- ¼ cup olive oil
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- 6 cups vegetable broth
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat a large soup pot over medium heat and add 2 tablespoons of olive oil.
- Add the diced onion, sliced carrots, and chopped celery. Cook for about 5 minutes until the vegetables begin to soften.
- Stir in the minced garlic and tomato paste. Cook for 1 to 2 minutes while stirring to develop flavor.
- Add the soaked white beans, vegetable broth, bay leaves, dried oregano, salt, and black pepper.
- Bring the soup to a gentle boil, then reduce the heat and let it simmer for about 50 minutes until the beans become tender.
- Stir in the remaining olive oil and chopped parsley.
- Remove the bay leaves, taste and adjust seasoning if needed, then serve warm.
Notes
- Soaking the beans overnight helps them cook faster and improves texture.
- If the soup thickens too much during storage, add a splash of vegetable broth when reheating.
- The flavor becomes even richer the next day after the soup has rested in the refrigerator.
- A squeeze of fresh lemon juice before serving can brighten the flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 10 g
- Protein: 11 g
- Cholesterol: 0 mg
Keywords: fasolada, greek bean soup, mediterranean bean soup, white bean vegetable soup, traditional greek soup