Name: Lemon-Herb Fasolada: Bright Greek Bean Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: Mediterranean cuisine
Ingredients: 3 cup white beans (cooked (about 2 cans drained and rinsed, or 3 cups cooked beans)); 400 g tomatoes (canned crushed tomatoes or about 2 cups chopped ripe tomatoes); 1 pcs onion (large, finely chopped); 1 pcs lemon (zest and juice); 3 tbsp olive oil (extra-virgin); 0.5 cup parsley (fresh flat-leaf, finely chopped); 1 tsp oregano (dried oregano (or 1 tbsp fresh, chopped)); 1 pcs carrot (medium, diced (optional but traditional)); 1 pcs celery stalk (diced (optional)); 1 tbsp tomato paste (optional, for deeper tomato flavor); 4 cup vegetable stock (or water; add more to adjust soup consistency); 1 tsp salt (plus more to taste); 0.5 tsp black pepper (freshly ground)

Fasolada

Prep: 15 min • Cook: 40 min. A sunnier take on classic Greek fasolada: creamy white beans simmered with tomatoes, aromatic herbs, and bright lemon zest and juice. This version leans on fresh parsley and oregano to lift the rich bean base, creating a light, weeknight-friendly soup that still feels like home. Serve with crusty bread and an extra drizzle of olive oil for a comforting, bright meal.

Preparation time: 15 min
Cooking time: 40 min
Total time: 55 min
Servings: 6
Course: Soup
Complexity: Easy

Units:

Scale:

Ingredients

3 cup white beans(cooked (about 2 cans drained and rinsed, or 3 cups cooked beans))
14oz tomatoes(canned crushed tomatoes or about 2 cups chopped ripe tomatoes)
1 pc onion(large, finely chopped)
1 pc lemon(zest and juice)
3 tbsp olive oil(extra-virgin)
1/2 cup parsley(fresh flat-leaf, finely chopped)
1 tsp oregano(dried oregano (or 1 tbsp fresh, chopped))
1 pc carrot(medium, diced (optional but traditional))
1 pc celery stalk(diced (optional))
1 tbsp tomato paste(optional, for deeper tomato flavor)
4 cup vegetable stock(or water; add more to adjust soup consistency)
1 tsp salt(plus more to taste)
1/2 tsp black pepper(freshly ground)

Instructions

Rinse and drain canned beans if using; roughly chop onion, carrot, celery and finely chop parsley. Zest and juice the lemon.
Heat the olive oil in a heavy soup pot over medium heat until shimmering.
Add the chopped onion, carrot, and celery and sauté until softened and translucent, about 6–8 minutes.
Stir in the tomato paste and cook 1–2 minutes to deepen the flavor, then add the crushed tomatoes and dried oregano.
Add the cooked white beans and vegetable stock, stir to combine, and bring the mixture to a gentle simmer.
Reduce heat to low and simmer uncovered 20–25 minutes, stirring occasionally, until the flavors meld and the soup thickens slightly.
Stir in lemon zest, lemon juice, and chopped parsley; season with salt and black pepper to taste. Simmer 2–3 more minutes.
Remove from heat and let the soup rest 5 minutes to develop flavors. Adjust seasoning and consistency with more stock if needed.
Serve hot with an extra drizzle of olive oil and a sprinkle of chopped parsley and a lemon wedge on the side.

Nutrition

Servings: 6
Serving size (imperial): 11.8 oz

Nutrient	Per serving	Per 100 ml	Total (6 servings)
Calories	250.5 kcal	71.5 kcal	1,503 kcal
Protein	12.1 g	3.5 g	72.6 g
Fat	8.2 g	2.3 g	49.2 g
Carbs	35.8 g	10.2 g	214.8 g

Tips

Rinse canned beans well to remove excess sodium and improve texture before adding to the soup.
Simmer gently and stir occasionally for 20–25 minutes to let flavors meld and avoid breaking the beans.
Serve with crusty bread and an extra drizzle of quality olive oil for an authentic Greek touch.

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Ingredients

3 cup white beans(cooked (about 2 cans drained and rinsed, or 3 cups cooked beans))
14oz tomatoes(canned crushed tomatoes or about 2 cups chopped ripe tomatoes)
1 pc onion(large, finely chopped)
1 pc lemon(zest and juice)
3 tbsp olive oil(extra-virgin)
1/2 cup parsley(fresh flat-leaf, finely chopped)
1 tsp oregano(dried oregano (or 1 tbsp fresh, chopped))
1 pc carrot(medium, diced (optional but traditional))
1 pc celery stalk(diced (optional))
1 tbsp tomato paste(optional, for deeper tomato flavor)
4 cup vegetable stock(or water; add more to adjust soup consistency)
1 tsp salt(plus more to taste)
1/2 tsp black pepper(freshly ground)

Instructions

Rinse and drain canned beans if using; roughly chop onion, carrot, celery and finely chop parsley. Zest and juice the lemon.
Heat the olive oil in a heavy soup pot over medium heat until shimmering.
Add the chopped onion, carrot, and celery and sauté until softened and translucent, about 6–8 minutes.
Stir in the tomato paste and cook 1–2 minutes to deepen the flavor, then add the crushed tomatoes and dried oregano.
Add the cooked white beans and vegetable stock, stir to combine, and bring the mixture to a gentle simmer.
Reduce heat to low and simmer uncovered 20–25 minutes, stirring occasionally, until the flavors meld and the soup thickens slightly.
Stir in lemon zest, lemon juice, and chopped parsley; season with salt and black pepper to taste. Simmer 2–3 more minutes.
Remove from heat and let the soup rest 5 minutes to develop flavors. Adjust seasoning and consistency with more stock if needed.
Serve hot with an extra drizzle of olive oil and a sprinkle of chopped parsley and a lemon wedge on the side.

Nutrient

Per serving

Per 100 ml

Total (6 servings)

Calories

250.5 kcal

71.5 kcal

1,503 kcal

Protein

12.1 g

3.5 g

72.6 g

Fat

8.2 g

2.3 g

49.2 g

Carbs

35.8 g

10.2 g

214.8 g