Fasolada (Greek White Bean Soup)
Greece's national comfort food: dried white beans simmered with carrots, celery and tomato in a silky olive oil broth. Simple, filling, packed with fiber and naturally vegan.
Ingredients
- 1 lb Dried white beans (navy or cannellini), soaked overnight
- 1/4 cup Extra-virgin olive oil
- 1 Onion, diced
- 3 Carrots, sliced into rounds
- 3 stalks Celery with leaves, chopped
- 2 cloves Garlic, minced
- 2 tbsp Tomato paste
- 1 (14.5 oz) can Crushed tomatoes
- 2 Bay leaves
- 1 tsp Dried oregano
- 1 Lemon
- 2 tbsp Fresh parsley, chopped
Directions
- Drain the soaked beans, cover with fresh water in a large pot, bring to a boil for 5 minutes and drain again.
- Return the beans to the pot with 10 cups of water and the bay leaves. Simmer 45 minutes.
- Add the onion, carrots, celery, garlic, tomato paste, crushed tomatoes, oregano and half the olive oil. Simmer 30 to 40 minutes more, until the beans are creamy and the broth has thickened.
- Season well with salt and pepper. Serve with the remaining olive oil drizzled on top, a squeeze of lemon and parsley.
Calorie breakdown
Beans 250 · olive oil 80 · tomatoes 15 · carrots 13 · onion 8 · tomato paste 5 · celery 3 · garlic 2 · lemon 1 · parsley 1 · oregano + bay 1
💡 Lighter tip: Greeks serve fasolada with olives, feta and crusty bread. Freeze extra portions for up to 3 months.
Helpful for this recipe
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