Fasolatha Greek Bean Soup
Warm your soul with Fasolatha, a classic Greek bean soup celebrated for its simplicity, heartiness, and vibrant Mediterranean flavors. This comforting dish features tender white beans simmered to perfection with an aromatic blend of sautéed onions, carrots, celery, and garlic. Tomato paste and crushed tomatoes add a rich depth, while a medley of dried oregano, thyme, and a bay leaf infuses every spoonful with irresistible herbal notes. Made with wholesome ingredients like olive oil and finished with fresh parsley and a squeeze of lemon, this protein-packed vegan soup is as nourishing as it is satisfying. Perfect for cozy dinners or meal prep, Fasolatha is a timeless favorite that brings the warmth of Greek home cooking to your kitchen.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup dried white beans (such as cannellini or great northern beans)
- 4 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 medium carrots, sliced into rounds
- 2 medium celery stalks, chopped
- 3 cloves garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup crushed tomatoes
- 6 cups vegetable broth or water
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
- 4 pieces lemon wedges (optional, for serving)
Instructions
Place the dried white beans in a large bowl and cover with water. Soak the beans overnight or for at least 8 hours. Drain and rinse before using.
In a large pot or Dutch oven, heat 3 tablespoons of olive oil over medium heat.
Add the chopped onion, sliced carrots, and chopped celery to the pot. Sauté for 5–7 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic and sauté for another 1–2 minutes until fragrant.
Stir in the tomato paste and cook for 1–2 minutes, letting it caramelize slightly.
Add the crushed tomatoes and stir well to combine with the vegetables.
Pour in the vegetable broth or water, then add the pre-soaked beans, oregano, thyme, bay leaf, salt, and black pepper. Stir to combine.
Raise the heat to bring the mixture to a boil. Once boiling, reduce the heat to low and let the soup simmer uncovered for about 60–75 minutes, or until the beans are tender. Stir occasionally and add more water if needed to maintain the desired consistency.
Taste the soup and adjust the seasoning with additional salt or pepper if necessary.
Remove the bay leaf before serving.
Ladle the soup into bowls and drizzle with the remaining tablespoon of olive oil.
Garnish with fresh parsley and serve with lemon wedges, if desired.
Nutrition Facts
Calories |
1481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.4 g | 77% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8210 mg | 357% | |
| Total Carbohydrate | 191.3 g | 70% | |
| Dietary Fiber | 48.0 g | 171% | |
| Total Sugars | 37.6 g | ||
| Protein | 58.0 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 593 mg | 46% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 6603 mg | 140% | |
*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.
