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Greek Bean Soup

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Greek Bean Soup (Fasolada) is a classic Mediterranean dish made with white beans, vegetables, olive oil, and herbs. This hearty, plant-based soup is full of bold, rustic flavor and perfect for a nourishing, comforting meal.

Ingredients

  1. 2 cans (15 oz each) white beans (cannellini or great northern), rinsed and drained
  2. 1 medium onion, chopped
  3. 2 cloves garlic, minced
  4. 2 medium carrots, chopped
  5. 2 celery stalks, chopped
  6. 1 can (14.5 oz) chopped tomatoes or 2 cups fresh chopped tomatoes
  7. 2 tbsp tomato paste (optional)
  8. 3 tbsp olive oil
  9. 1 bay leaf
  10. 1 tsp dried oregano
  11. Salt and black pepper to taste
  12. 4–5 cups water or vegetable broth
  13. Optional: fresh parsley or dill for garnish, lemon wedges for serving

Instructions

Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5–7 minutes until vegetables are softened.

  1. Stir in garlic and cook for 1 minute until fragrant.
  2. Add tomato paste and stir to coat the vegetables.
  3. Add chopped tomatoes, white beans, bay leaf, oregano, salt, and pepper.
  4. Pour in enough water or broth to cover the ingredients well. Bring to a boil.
  5. Reduce heat and simmer uncovered for 30–40 minutes, stirring occasionally, until the soup is thick and flavorful.
  6. Taste and adjust seasoning. Remove bay leaf before serving.
  7. Serve hot, garnished with fresh herbs and a drizzle of olive oil. Add lemon juice if desired.

Notes

  • Add spinach or kale during the last 5 minutes for extra nutrition.
  • Use dried beans for deeper flavor—just soak and cook them beforehand.
  • A splash of lemon juice before serving brightens the flavors.
  • Mash some of the beans in the pot to thicken the soup naturally.
  • Pairs well with crusty bread or a side of olives.

Nutrition

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