Greek Bean Soup Fasoulada
Warm, hearty, and packed with wholesome flavors, Greek Bean Soup, or Fasoulada, is a traditional Mediterranean classic that brings comfort to your table. Made with tender white beans, aromatic vegetables such as carrots, celery, and onions, and a rich tomato-based broth infused with olive oil, garlic, and dried oregano, this soup is a celebration of simple, nourishing ingredients. Slowly simmered to perfection, it offers a naturally vegan and nutrient-packed option for cozy weeknight dinners or meal prep. Perfectly seasoned and garnished with fresh parsley, this vibrant soup pairs wonderfully with crusty bread for dipping or a side of briny olives. Embrace the healthful and rustic charm of Greek cooking with this easy-to-make, one-pot wonder that's sure to become a family favorite!
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Recipe Information
Ingredients
- 250 grams Dried white beans (such as cannellini or navy beans)
- 60 ml Olive oil
- 1 large Onion, finely chopped
- 2 medium Carrots, peeled and diced
- 2 medium Celery stalks, diced
- 3 Garlic cloves, minced
- 2 tablespoons Tomato paste
- 400 grams Canned diced tomatoes
- 1.5 liters Vegetable stock
- 1 Bay leaf
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Rinse the dried white beans thoroughly under cold water. Place them in a large bowl, cover with water, and soak overnight (approximately 8 hours).
Drain and rinse the soaked beans. Set aside.
Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
Add the diced carrots, celery, and minced garlic. Sauté for an additional 5 minutes, stirring occasionally.
Stir in the tomato paste and cook for 1-2 minutes to release its flavor.
Add the canned diced tomatoes, vegetable stock, bay leaf, oregano, salt, and pepper. Stir to combine.
Add the soaked and drained beans to the pot. Bring the mixture to a boil over high heat.
Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 60-75 minutes, or until the beans are tender. Stir occasionally to prevent sticking.
Taste and adjust seasoning with additional salt or pepper, if needed.
Remove the bay leaf before serving. Ladle the soup into bowls and garnish with fresh parsley.
Serve hot with crusty bread or a side of olives for a complete meal.
Nutrition Facts
Calories |
2270 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.8 g | 109% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 13.3 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 6631 mg | 288% | |
| Total Carbohydrate | 296.6 g | 108% | |
| Dietary Fiber | 73.4 g | 262% | |
| Total Sugars | 57.6 g | ||
| Protein | 94.0 g | 188% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 855 mg | 66% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 9224 mg | 196% | |
*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.
