Fasolada (White Bean Soup)
A hearty and comforting traditional Greek white bean soup, simmered with aromatic vegetables and herbs in a rich tomato broth. A delicious and warming vegetarian meal for two.
Soak and rinse beans
Rinse 1/2 cup dried white beans thoroughly. Place them in a bowl and cover with plenty of cold water. Let them soak overnight (at least 8 hours). Soaking helps to soften the beans for cooking and makes them easier to digest. After soaking, drain the beans and rinse them again.
💡 Pro Tips:
- •Soaking beans overnight is the best method for tender beans.
- •Rinsing removes any impurities and helps prevent excess foaming.
Cook aromatics and vegetables
Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add the chopped 1/2 medium onion, diced 1 medium carrot, and diced 1 stalk celery. Cook for 8-10 minutes, stirring occasionally, until the vegetables are soft and the onion is translucent (you can see through it). Stir in 2 cloves minced garlic and 2 tablespoons tomato paste. Cook for 1-2 minutes, stirring, until the garlic smells pleasant (fragrant) and the tomato paste has darkened slightly.
💡 Pro Tips:
- •Translucent means you can see through it, indicating it is soft.
- •Fragrant means it smells good and aromatic.
- •Cooking tomato paste briefly deepens its flavor.
Simmer the soup
Add the drained, soaked white beans to the pot with the vegetables. Pour in 4 cups vegetable broth. Add 1 dried bay leaf and 1 teaspoon dried oregano. Bring the soup to a gentle simmer (cook gently just below boiling, with small bubbles). Cover the pot, reduce the heat to low, and simmer for 1 hour to 1 hour 15 minutes, or until the beans are very tender. Stir occasionally to prevent sticking. Simmer means to cook gently just below boiling, with small bubbles.
💡 Pro Tips:
- •Long, slow simmering is key for tender beans and rich flavor.
- •Stirring occasionally prevents sticking to the bottom.
Finish and serve
Remove the bay leaf from the soup. Taste the soup and adjust 1/2 teaspoon salt and 1/4 teaspoon black pepper if needed. Ladle the hot Fasolada (traditional Greek white bean soup) into bowls. Garnish each serving with 2 tablespoons chopped fresh parsley and serve with 1/2 lemon, cut into wedges, for squeezing over the soup.
💡 Pro Tips:
- •Fresh parsley adds a bright finish.
- •A squeeze of fresh lemon brightens the flavors and adds tanginess.
- Large bowl (for soaking beans)
- Large pot or Dutch oven
- Spatula or wooden spoon
- Measuring cups
- Measuring spoons
- Knife and cutting board
- 💡For a thicker soup, you can mash a small portion of the cooked beans against the side of the pot or remove a ladleful, mash, and return it to the soup.
- 💡A drizzle of extra virgin olive oil over the top of the soup just before serving adds a lovely richness.
- 💡Fasolada is a hearty and simple soup that tastes even better the next day.
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