This fasolada soup is a Greek white bean soup full of fiber and protein. It's comforting and perfect for fall and winter. 🍂❄️
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
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.
👩🍳 How to Make Fasolada
- 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 color
- 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
🪄 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
- 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
🗒 Best served with
👝 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.
🤔 Common Questions
Absolutely. It’s full of fiber and protein. Made with simple, healthy ingredients.
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)
- 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
- 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.
- 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.