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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.

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)

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

Find it online: https://thefamilycooking.com/fasolada-the-classic-greek-bean-soup/