Greek White Bean Soup (Fasolada)

Soups

Greek White Bean Soup (Fasolada)

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Prep

10 minutes

Cook

40 minutes

Yield

2 -3

This fasolada soup is a Greek white bean soup full of fiber and protein. It's comforting and perfect for fall and winter. πŸ‚β„οΈ

If you are looking for the best soup to make this fall, look no further. This white bean soup, otherwise known as Fasolada in my Greek kitchen is the ultimate comfort meal that you are going to want to make on a crisp fall night, or cold wintery day when you don’t want to leave your house.

❀️ Why You’ll Love Fasolada

  • Quick Prep: This recipe is prepped in only 10 minutes, and the rest of the time is spent cooking
  • Comforting: It’s hearty, delicious, and warming, this fasolada is seriously the ultimate comfort food
  • Versatile: You can totally prep this for easy, healthy lunches, a healthy dinner, or a starting dish at a dinner party

🍲 Ingredients

Beans – One of the key ingredients in this fasolada recipe is the beans! You’ll want to use either cannellini or kidney beans for this recipe as they’ll hold the best texture in the soup. Beans are so good for you and are a source of plant-based fiber and protein.

Olive Oil – You won’t find many Greek recipes that don’t include olive oil in them and that’s because it is such a staple in the Mediterranean diet. It adds flavor to this fasolada, but also nutritional benefits such as keeping your heart healthy.

I’m Your Mommy Now

Your Greek mommy that is. 😍 Step into my kitchen to learn how to make yummy Greek food. πŸ½οΈπŸ’ƒ

Fasolada in a bowl

πŸ‘©β€πŸ³ How to Make Fasolada

  1. To a medium-large soup pot add the olive oil and heat to medium-high
  2. Once the pot is warm, turn to medium heat. Add the diced onion, diced celery, and diced carrots. Cook stirring occasionally for 8-10 minutes until the veggies are softened and have developed some color
  3. Add the minced garlic, paprika, salt, pepper, chili flakes, bay leaf, and rinsed beans. Stir and cook until fragrant, about 1-2 minutes
  4. Add in the tomato paste, vegetable stock paste, and water, stirring to make sure everything is combined. Bring the soup to a simmer over high heat and then turn to medium-low
  5. Keep the soup at a simmer with the lid most of the way on, leaving a bit of room for the steam to escape, and cook for 30 minutes. Stir a couple of times during cooking. Taste and adjust seasoning with more salt and pepper if desired
  6. Serve the soup garnished with crumbled feta cheese and fresh parsley if desired

πŸͺ„ Tips and Tricks

  • Beans: You can definitely use dried beans for this soup, you’ll just need to plan this a bit as you want to soak the beans overnight in water for at least 8 hours. This may increase the cooking time as well
  • Toppings: The toppings are optional, and you can feel free to add whatever you like, however, I highly encourage you to use them because they really complement the soup
Bowl of fasolada


πŸ—’ Substitutions

  • Beans: You can really use ANY beans you have here. Chickpeas, kidney beans, white beans, red beans, anything will work in this recipe
  • Mirepoix: Carrots, onions, and celery make mirepoix, and are the base for a lot of recipes and soups, however, you can totally swap any of these veggies with sweet peppers, or even potatoes if you want a bit of a heartier soup
  • Stock: We used veggie stock to keep this recipe vegetarian, but you could totally use chicken or beef stock if that’s all you have


πŸ—’ Best served with

πŸ‘ How to Store Leftovers

Store leftovers in an air-tight container for up to 4 days. You can also freeze this soup in containers to pull out for a quick meal. Just make sure you leave some room in the container for the soup to expand. Soup will last in the freezer for up to 3 months.

πŸ€” Common Questions

Is fasolada good for you?

Absolutely. It’s full of fiber and protein. Made with simple, healthy ingredients.

Can I use any beans in fasolada?

You absolutely can but we recommend either kidney beans or cannellini. The bigger the bean the better in this soup, but anything will work.

Greek White Bean Soup (Fasolada)

5 from 5 votes
This fasolada soup is a Greek white bean soup full of fiber and protein. It's comforting and perfect for fall and winter. πŸ‚β„οΈ
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Soup
Cuisine Greek
Servings 2 -3
Calories 530 kcal

Ingredients
  

  • 1 1/2 tbsp olive oil
  • 1 yellow onion diced
  • 2 celery stalks diced
  • 2 medium carrots diced
  • 3 garlic cloves minced
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp chiili flakes
  • 1 bayleaf
  • 2 14oz cans white kidney or cannellini beans drained and rinsed
  • 2 tbsp tomato paste
  • 1 1/2 tbsp vegetable stock paste
  • 3 1/2-4 cups water
  • crumbled feta and fresh parsley for garnish

Instructions
 

  • To a medium-large soup pot add the olive oil and heat to medium-high.
  • Once the pot is warm, turn to medium heat. Add the diced onion, diced celery and diced carrots. Cook stirring occasionally for 8-10 minutes until the veggies are softened and have developed some colour.
  • Add the minced garlic, paprika, salt, pepper, chili flakes, bay leaf and rinsed beans. Stir and cook until fragrant, about 1-2 minutes.
  • Add in the tomato paste, vegetable stock paste and water, stirring to make sure everything is combined. Bring the soup to a simmer over high heat and then turn to medium-low. Keep the soup at a simmer with the lid most of the way on, leaving a bit of room for the steam to escape and cook for 30 minutes. Stir a couple of times during cooking. Taste and adjust seasoning with more salt and pepper if desired.
  • Serve the soup garnished with crumbled feta cheese and fresh parsley if desired.

Video

Notes

  • If you don’t have vegetable stock paste, just use vegetable broth instead of water.
  • A larger white bean is best enjoyed in this soup but you can truly use whichever white bean you can find.

Nutrition

Calories: 530kcal | Carbohydrates: 83.4g | Protein: 26.5g | Fat: 11.5g | Saturated Fat: 1.1g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 5.1g | Sodium: 650.7mg | Fiber: 24.1g | Sugar: 10.4g
Review This Recipe Let us know how it was!
Sher Slawinski

Made this today as the temperature dropped and snow started coming down in Colorado!

So good!

Maria Koutsogiannis

What a magical recipe to enjoy with snow!!

Chelsea

5 stars
I make this at least once a week! SO good, love all your recipes Maria!

Maria Koutsogiannis

Yes, Chelsea!!! This makes me so happy, thank you hunnie!

Jacey Morris

5 stars
Made this so many times. It is so comforting and so filling. Sometimes I add ground beef and beef stock. My husband says it’s the best soup who has ever eaten. It is a staple of our house now.

Maria Koutsogiannis

that actually sounds wonderful, thank you so much jacey!

Sandra Gonzales

5 stars
This soup is delicious, healthy, easy, and just as tasty after freezing. 🧑

Maria Koutsogiannis

This makes me so happy! Thank you Sandra!

Bobby

5 stars
made this for my wife and me and we both loved it!!!! very flavorful and it’s nice to have a soup with only vegetables once in a while

Maria Koutsogiannis

100% I love this soup sooo much!

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