Fasolada: The Classic Greek Bean Soup

Why You’ll Love This Recipe

Fasolada is the perfect balance of rich, savory flavors and healthy ingredients. The combination of tender beans, fresh vegetables, and aromatic herbs creates a hearty soup that is both filling and nourishing. Olive oil adds a luscious depth of flavor while tomatoes give the soup a slight tanginess. With its heartiness, Fasolada makes for a comforting meal that’s naturally vegan and gluten-free. This soup is simple to prepare, making it a great option for anyone looking for an easy yet wholesome meal.

Ingredients

• 2 cups dried cannellini beans (or other white beans), soaked overnight
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, chopped
• 2 celery stalks, chopped
• 1 can (14 oz) diced tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 bay leaf
• 4 cups vegetable broth (or water)
• 2 tablespoons fresh parsley, chopped (for garnish)
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper
• 1 tablespoon red wine vinegar (optional, for added tang)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Drain and rinse the soaked beans. In a large pot, add the beans and cover them with water. Bring to a boil, then reduce the heat and let them simmer for about 40-45 minutes, or until they are tender but not mushy. Drain and set aside.
2. In the same pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, and sauté for 5-7 minutes until the vegetables begin to soften.
3. Add the minced garlic and cook for an additional 1 minute until fragrant.
4. Stir in the diced tomatoes, tomato paste, oregano, and bay leaf. Cook for another 5 minutes, allowing the flavors to combine.
5. Add the cooked beans to the pot along with the vegetable broth (or water). Stir to combine, and bring to a simmer. Let the soup cook for about 30 minutes, allowing the flavors to meld together.
6. Season with salt and pepper to taste. If desired, add a tablespoon of red wine vinegar to give the soup a tangy kick.
7. Remove the bay leaf and discard. Garnish with fresh parsley before serving.

Servings and Timing

• Servings: 6
• Preparation time: 10 minutes (plus overnight soaking time for beans)
• Cooking time: 1 hour 30 minutes
• Total time: 1 hour 40 minutes

Variations

• Add greens: You can add spinach, kale, or Swiss chard to the soup for added nutrients and color. Stir in the greens during the last 10 minutes of cooking.
• Spicy version: Add a pinch of red pepper flakes or a chopped chili for a spicy twist.
• Add potatoes: For a heartier soup, include diced potatoes with the carrots and celery. They’ll absorb the broth and thicken the soup.
• Different beans: If you don’t have cannellini beans, you can use other beans like navy beans, great northern beans, or kidney beans.

Storage/Reheating

• Storage: Store leftover Fasolada in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: Reheat on the stove over low heat, adding a little extra broth or water if the soup thickens too much. You can also reheat individual servings in the microwave.

FAQs

Can I use canned beans for Fasolada?

Yes, you can use canned beans as a shortcut. Just rinse and drain them before adding to the soup. However, dried beans provide a better texture and flavor. If using canned beans, reduce the cooking time accordingly.

Can I make Fasolada in advance?

Yes, Fasolada actually improves in flavor after a day or two, making it a great option for meal prep. It can be stored in the refrigerator and reheated when needed.

Is Fasolada vegan?

Yes, this recipe is naturally vegan, as it’s made with beans, vegetables, and olive oil. It’s a great plant-based meal option.

How do I make Fasolada thicker?

If you prefer a thicker soup, you can mash some of the beans with a potato masher or blend a portion of the soup to create a creamier texture. Adding potatoes to the soup also helps thicken it.

Can I freeze Fasolada?

Yes, Fasolada freezes well. Let it cool completely before transferring to an airtight container or freezer bag. It can be frozen for up to 3 months. Reheat on the stove, adding more broth or water as needed.

Can I add meat to Fasolada?

Traditional Fasolada is a vegetarian dish, but if you’d like to add some meat, you can stir in cooked sausage or chicken for added protein.

How do I know when the beans are cooked?

The beans are done when they are tender but still hold their shape. Test a few beans for doneness by squeezing them between your fingers. If they break apart easily, they are ready.

Can I use fresh tomatoes instead of canned?

Yes, you can use fresh tomatoes in place of canned tomatoes. Just chop them and cook them down until they release their juices. You may need to adjust the cooking time to allow them to break down.

What can I serve with Fasolada?

Fasolada is perfect on its own or served with a slice of crusty bread, a Greek salad, or some olives. You can also serve it with a drizzle of olive oil and a wedge of lemon.

How do I store the leftover beans if I soak them overnight?

After soaking your beans overnight, drain and rinse them before using in the recipe. Any leftover soaked beans can be stored in an airtight container in the fridge for up to 3 days or frozen for later use.

Conclusion

Fasolada is a hearty and nourishing Greek bean soup that’s perfect for any season. With its simple ingredients and rich flavors, this dish brings the comfort of Mediterranean cuisine to your table. It’s healthy, satisfying, and easily customizable, making it ideal for a weeknight dinner or a meal prep option. Whether you’re a fan of traditional Greek dishes or looking for a wholesome, plant-based meal, Fasolada is sure to become a favorite in your recipe rotation.

Fasolada: The Classic Greek Bean Soup

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Fasolada is a classic Greek bean soup made with cannellini beans, vegetables, and olive oil, seasoned with herbs and tomato. This hearty, flavorful soup is perfect for a cozy meal, and it’s naturally vegan and gluten-free.

• Author: Laura
• Prep Time: 10 minutes (plus overnight soaking time for beans)
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 40 minutes
• Yield: 6 servings
• Category: Soup, Main Course
• Method: Simmered
• Cuisine: Greek
• Diet: Vegan

Ingredients

1. 2 cups dried cannellini beans (or other white beans), soaked overnight
2. 2 tablespoons olive oil
3. 1 medium onion, chopped
4. 2 cloves garlic, minced
5. 2 medium carrots, chopped
6. 2 celery stalks, chopped
7. 1 can (14 oz) diced tomatoes
8. 1 tablespoon tomato paste
9. 1 teaspoon dried oregano
10. 1 bay leaf
11. 4 cups vegetable broth (or water)
12. 2 tablespoons fresh parsley, chopped (for garnish)
13. 1 teaspoon salt (or to taste)
14. ½ teaspoon black pepper
15. 1 tablespoon red wine vinegar (optional, for added tang)

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Instructions

Drain and rinse the soaked beans. In a large pot, add the beans and cover them with water. Bring to a boil, then reduce the heat and simmer for about 40-45 minutes, or until tender but not mushy. Drain and set aside.

1. In the same pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, and sauté for 5-7 minutes until the vegetables soften.
2. Add the garlic and cook for an additional 1 minute until fragrant.
3. Stir in the diced tomatoes, tomato paste, oregano, and bay leaf. Cook for another 5 minutes to combine the flavors.
4. Add the cooked beans, vegetable broth, salt, and pepper. Bring to a simmer and cook for 30 minutes to allow the flavors to meld together.
5. If desired, add red wine vinegar to enhance the tanginess of the soup.
6. Remove the bay leaf, discard it, and garnish the soup with fresh parsley before serving.

Notes

• Leftovers can be stored in the fridge for 3-4 days. Store in an airtight container and reheat as needed.
• For a thicker soup, mash some of the beans or blend a portion of the soup.
• Fasolada improves in flavor after a day or two, making it perfect for meal prep.
• If using canned beans, reduce the cooking time for the beans accordingly.
• Add greens like spinach, kale, or Swiss chard in the last 10 minutes of cooking for added nutrients.
• This soup can be frozen for up to 3 months. Reheat with extra broth or water if necessary.
• Serve with crusty bread, Greek salad, or a drizzle of olive oil for extra flavor.

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 7g
• Sodium: 600mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 10g
• Protein: 12g
• Cholesterol: 0mg