Name: Classic Fasolada: Greek Bean Soup
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6 servings
Cuisine: Mediterranean cuisine
Ingredients: 300 g white beans (dried, soaked overnight and rinsed); 400 g tomatoes (canned chopped tomatoes or fresh ripe tomatoes, crushed); 1 pcs onion (large, peeled and finely chopped); 2 pcs carrot (medium, peeled and diced); 2 pcs celery (stalks, trimmed and sliced); 3 tbsp olive oil (extra-virgin, plus extra for finishing); 3 pcs garlic (cloves, minced); 1.2 l vegetable stock (or water, hot); 1 tbsp tomato paste (optional, for deeper tomato flavor); 1 pcs bay leaf (fresh or dried); 1 tsp dried oregano (or substitute with thyme); 1.5 tsp salt (adjust to taste as beans cook); 0.5 tsp black pepper (freshly ground); 2 tbsp fresh parsley (chopped, for garnish)

Fasolada

Prep: 15 min • Cook: 60 min. A hearty stovetop staple of Greece: white beans gently simmered with tomatoes, onion, carrot, and celery in olive oil to create a comforting, pantry-friendly soup. This classic fasolada is aromatic and rustic, finished with a drizzle of olive oil and fresh parsley for a simple, soulful meal.

Preparation time: 15 min
Cooking time: 1 hr
Total time: 1 hr 15 min
Servings: 6
Course: Soup
Complexity: Easy

Units:

Scale:

Ingredients

11oz white beans(dried, soaked overnight and rinsed)
14oz tomatoes(canned chopped tomatoes or fresh ripe tomatoes, crushed)
1 pc onion(large, peeled and finely chopped)
2 pcs carrot(medium, peeled and diced)
2 pcs celery(stalks, trimmed and sliced)
3 tbsp olive oil(extra-virgin, plus extra for finishing)
3 pcs garlic(cloves, minced)
1 2/7 qt vegetable stock(or water, hot)

Seasoning

1 tbsp tomato paste(optional, for deeper tomato flavor)
1 pc bay leaf(fresh or dried)
1 tsp dried oregano(or substitute with thyme)
1 1/2 tsp salt(adjust to taste as beans cook)
1/2 tsp black pepper(freshly ground)
2 tbsp fresh parsley(chopped, for garnish)

Instructions

Soak & Prep

Place dried white beans in a large bowl and cover with cold water by 5 cm; soak overnight or use quick-soak by boiling 3 minutes then resting 1 hour, then drain and rinse.
Prepare vegetables: finely chop the onion, mince the garlic, dice the carrots, and slice the celery; keep tomatoes and stock nearby.

Cook

Heat 2 tablespoons olive oil in a large heavy pot over medium heat until shimmering; add chopped onion and a pinch of salt and cook 6–8 minutes until soft and translucent.
Add carrot and celery and cook 5 minutes more until vegetables begin to soften, then stir in minced garlic and cook 30 seconds until fragrant.
Stir in tomato paste and cook 1 minute, then add chopped tomatoes, soaked beans, bay leaf, dried oregano, and hot vegetable stock; bring to a gentle boil.
Reduce heat to low, partially cover, and simmer gently for 45–60 minutes until beans are tender, stirring occasionally and skimming any foam from the surface.
If soup becomes too thick, add extra hot water or stock to reach a stew-like but soupy consistency; taste and adjust salt and pepper.

Finish

To thicken slightly, mash a cup of beans against the side of the pot with the back of a spoon and stir back in, or blend a small amount and return to the pot.
Remove bay leaf, stir in remaining tablespoon of olive oil, and simmer 2 minutes; finish with chopped parsley and an extra drizzle of olive oil to serve.
Serve hot with crusty bread or pita and a wedge of lemon if desired for brightness.

Nutrition

Servings: 6
Serving size (imperial): 11.8 fl oz

Nutrient	Per serving	Per 100 ml	Total (6 servings)
Calories	250.5 kcal	71.6 kcal	1,503 kcal
Protein	12.1 g	3.5 g	72.6 g
Fat	7.2 g	2 g	43.2 g
Carbs	35.8 g	10.2 g	214.8 g

Tips

Soak beans overnight for best texture or use a quick-soak to speed the process without losing flavor.
Simmer gently and stir occasionally to prevent beans from breaking apart and to develop a silky broth.
Serve with extra olive oil and chopped parsley; lemon wedges bring a bright contrast to the rich soup.

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Ingredients

11oz white beans(dried, soaked overnight and rinsed)
14oz tomatoes(canned chopped tomatoes or fresh ripe tomatoes, crushed)
1 pc onion(large, peeled and finely chopped)
2 pcs carrot(medium, peeled and diced)
2 pcs celery(stalks, trimmed and sliced)
3 tbsp olive oil(extra-virgin, plus extra for finishing)
3 pcs garlic(cloves, minced)
1 2/7 qt vegetable stock(or water, hot)

Seasoning

1 tbsp tomato paste(optional, for deeper tomato flavor)
1 pc bay leaf(fresh or dried)
1 tsp dried oregano(or substitute with thyme)
1 1/2 tsp salt(adjust to taste as beans cook)
1/2 tsp black pepper(freshly ground)
2 tbsp fresh parsley(chopped, for garnish)

Instructions

Soak & Prep

Place dried white beans in a large bowl and cover with cold water by 5 cm; soak overnight or use quick-soak by boiling 3 minutes then resting 1 hour, then drain and rinse.
Prepare vegetables: finely chop the onion, mince the garlic, dice the carrots, and slice the celery; keep tomatoes and stock nearby.

Cook

Heat 2 tablespoons olive oil in a large heavy pot over medium heat until shimmering; add chopped onion and a pinch of salt and cook 6–8 minutes until soft and translucent.
Add carrot and celery and cook 5 minutes more until vegetables begin to soften, then stir in minced garlic and cook 30 seconds until fragrant.
Stir in tomato paste and cook 1 minute, then add chopped tomatoes, soaked beans, bay leaf, dried oregano, and hot vegetable stock; bring to a gentle boil.
Reduce heat to low, partially cover, and simmer gently for 45–60 minutes until beans are tender, stirring occasionally and skimming any foam from the surface.
If soup becomes too thick, add extra hot water or stock to reach a stew-like but soupy consistency; taste and adjust salt and pepper.

Finish

To thicken slightly, mash a cup of beans against the side of the pot with the back of a spoon and stir back in, or blend a small amount and return to the pot.
Remove bay leaf, stir in remaining tablespoon of olive oil, and simmer 2 minutes; finish with chopped parsley and an extra drizzle of olive oil to serve.
Serve hot with crusty bread or pita and a wedge of lemon if desired for brightness.

Nutrient

Per serving

Per 100 ml

Total (6 servings)

Calories

250.5 kcal

71.6 kcal

1,503 kcal

Protein

12.1 g

3.5 g

72.6 g

Fat

7.2 g

2 g

43.2 g

Carbs

35.8 g

10.2 g

214.8 g

Tips

Soak beans overnight for best texture or use a quick-soak to speed the process without losing flavor.

Simmer gently and stir occasionally to prevent beans from breaking apart and to develop a silky broth.

Serve with extra olive oil and chopped parsley; lemon wedges bring a bright contrast to the rich soup.