Fassoulada Greek Bean Soup
Warm your soul with Fassoulada, a traditional Greek bean soup that’s as hearty as it is wholesome. Packed with protein-rich white beans, vibrant vegetables like carrots, celery, and onion, and simmered in a fragrant blend of crushed tomatoes, garlic, and Mediterranean herbs, this dish is a celebration of simple yet bold flavors. A long, slow simmer ensures the beans are tender and the broth is infused with layers of savory and tangy goodness. Finished with fresh parsley and a squeeze of lemon for brightness, this vegan-friendly recipe is the ultimate comfort food. Perfect for meal prep or cozy family dinners, Fassoulada is a satisfying and nutritious classic that transports you straight to the Greek countryside.
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Recipe Information
Ingredients
- 250 grams dried white beans (such as cannellini or great northern beans)
- 60 ml olive oil
- 1 large yellow onion, finely chopped
- 2 medium carrots, sliced into thin rounds
- 2 stalks celery stalks, finely chopped
- 3 cloves garlic cloves, minced
- 2 tablespoons tomato paste
- 400 grams crushed tomatoes
- 1 liter vegetable stock
- 2 pieces bay leaves
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
- 4 pieces lemon wedges (for serving)
Instructions
Rinse the dried white beans thoroughly under cold water. Place them in a large bowl, cover with water, and soak overnight (at least 8 hours).
Drain and rinse the soaked beans. Set them aside.
In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, celery, and garlic. Sauté for 5-7 minutes, or until the vegetables are softened and fragrant.
Stir in the tomato paste and cook for 1 minute to deepen the flavor.
Add the crushed tomatoes, vegetable stock, bay leaves, oregano, salt, black pepper, and red pepper flakes (if using). Stir well to combine.
Add the drained white beans to the pot. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and cover the pot with a lid.
Simmer the soup for about 60-90 minutes, or until the beans are tender. Stir occasionally and add a little water if needed to maintain the desired consistency.
Once the beans are fully cooked, remove the bay leaves. Taste the soup and adjust seasoning with additional salt and pepper if necessary.
Stir in the fresh parsley just before serving.
Ladle the Fassoulada into bowls and serve hot with a lemon wedge on the side for an extra citrusy boost. Enjoy!
Nutrition Facts
Calories |
521 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.3 g | 22% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1133 mg | 49% | |
| Total Carbohydrate | 78.3 g | 28% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 17.9 g | ||
| Protein | 22.8 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 235 mg | 18% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 2400 mg | 51% | |
*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.
