Fasolada Greek Bean Soup
Experience the heartwarming comfort of Fasolada, a traditional Greek bean soup that’s as nourishing as it is flavorful. This hearty dish features tender cannellini beans simmered to perfection with a medley of sautéed vegetables, zesty tomatoes, and aromatic herbs like oregano and bay leaf. Infused with a splash of rich olive oil and finished with fresh parsley and a squeeze of bright lemon juice, Fasolada is a celebration of simple, wholesome ingredients. Perfect for cozy nights or as a satisfying plant-based meal, this classic recipe is not only delicious but also packed with protein and fiber. Serve it with crusty bread for an authentically rustic touch that will transport you straight to the heart of a Greek kitchen!
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Recipe Information
Ingredients
- 300 grams dried cannellini beans
- 60 milliliters olive oil
- 1 large yellow onion
- 2 medium carrots
- 2 stalks celery stalks
- 3 cloves garlic cloves
- 400 grams canned diced tomatoes
- 2 tablespoons tomato paste
- 1.5 liters vegetable stock
- 1 teaspoon dried oregano
- 1 leaf bay leaf
- 3 tablespoons fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium lemon (for serving)
Instructions
Rinse the dried cannellini beans under cold water, then place them in a large bowl covered with water. Allow them to soak overnight or for at least 8 hours. Drain and rinse before cooking.
In a large pot, heat the olive oil over medium heat.
Peel and finely chop the yellow onion, carrots, and celery. Mince the garlic.
Add the onion, carrots, and celery to the pot. Sauté for about 5-7 minutes until softened.
Stir in the minced garlic, canned diced tomatoes, and tomato paste. Cook for another 2-3 minutes, stirring occasionally.
Add the soaked and drained beans to the pot, followed by the vegetable stock. Stir well.
Season with dried oregano, salt, black pepper, and add the bay leaf.
Bring the soup to a gentle boil, then reduce the heat to low. Simmer uncovered for about 90 minutes, stirring occasionally, until the beans are tender and the flavors are well combined.
Taste and adjust seasoning if needed.
Remove the bay leaf before serving.
Serve the fasolada hot, garnished with fresh parsley and a squeeze of lemon juice for brightness. Optionally, drizzle a little more olive oil on top and serve with crusty bread.
Nutrition Facts
Calories |
1857 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.2 g | 108% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 13.9 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 7328 mg | 319% | |
| Total Carbohydrate | 225.5 g | 82% | |
| Dietary Fiber | 55.8 g | 199% | |
| Total Sugars | 54.5 g | ||
| Protein | 65.3 g | 131% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 778 mg | 60% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 6541 mg | 139% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
