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Greek White Bean Soup (Fasolada) Recipe

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4.3 from 13 reviews

Greek White Bean Soup, also known as Fasolada, is a hearty and comforting Mediterranean dish packed with tender cannellini beans, fresh vegetables, and aromatic herbs. This flavorful soup is simmered slowly to develop a rich broth, making it perfect for any season and a staple in Greek cuisine.

  • Total Time: 50 mins
  • Yield: 6 servings

Ingredients

Vegetables and Herbs

  • 1 large onion, peeled and diced
  • 2 garlic cloves, peeled and minced (optional)
  • 1 medium size red bell pepper, stem and core removed and diced
  • 3 carrots, peeled, halved and sliced
  • 2 celery stalks, sliced
  • 2 tablespoons chopped celery leaves (or chopped parsley)
  • 2 tablespoons chopped fresh mint

Pantry Items

  • ½ cup olive oil, divided
  • ¼ teaspoon chili flakes
  • 3 tablespoons tomato paste
  • 3 cans cannellini beans (15 oz each), drained
  • 6 cups vegetable broth (or chicken broth)
  • Salt and black pepper to taste

Instructions

  1. Sauté the Vegetables: Heat ¼ cup of olive oil in a large pot over medium to medium-high heat. Add the diced onions, carrots, bell pepper, celery, and minced garlic along with a good pinch of salt, pepper, and chili flakes. Sauté for 9-10 minutes or until the vegetables have softened, stirring occasionally. Add a splash of broth if the veggies begin sticking or reduce the heat slightly.
  2. Add Beans and Tomato Paste: Stir in the drained cannellini beans and tomato paste, gently combining them with the sautéed vegetables to distribute flavors evenly.
  3. Add Broth and Herbs: Pour in the vegetable or chicken broth, then add the chopped celery leaves (or parsley) and fresh mint. Taste the soup and adjust seasoning with salt and pepper as needed.
  4. Simmer the Soup: Bring the mixture to a boil, then reduce the heat to a simmer and cover the pot with the lid slightly ajar. Let it simmer for 25 to 30 minutes, occasionally stirring until the soup thickens slightly. For a thicker consistency, continue simmering longer. Note that the soup will thicken further as it cools.
  5. Finish and Serve: Stir in the remaining ¼ cup of olive oil and add more fresh mint if desired. Taste again and adjust salt and pepper. Ladle the soup into bowls and serve hot, accompanied by crusty bread, feta cheese, and olives. Garnish with additional mint or fresh parsley for a vibrant finish.

Notes

  • You can substitute chicken broth with vegetable broth to keep this recipe vegetarian.
  • The garlic cloves are optional and can be omitted if preferred.
  • Simmering longer allows the soup to thicken and develop deeper flavors, but be careful not to let it dry out.
  • Leftovers thicken upon cooling—add a splash of broth or water when reheating if needed.
  • Pair this soup with crusty bread and olives to complete the traditional Greek experience.
  • Author: Maya
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Greek
  • Diet: Halal

Find it online: https://recipeteach.com/greek-white-bean-soup-fasolada-recipe/