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Greek Bean Soup (Fasolada)

A warm and comforting Greek Bean Soup, also known as Fasolada, filled with rich flavors from beans, fresh vegetables, and herbs, perfect for winter evenings.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Greek
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup dried white beans (such as navy or cannellini) Soaked overnight
  • 3 tablespoons olive oil For cooking vegetables
  • 1 cup onion, chopped
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes Including juice
  • 6 cups vegetable broth
  • 1 teaspoon dried oregano
  • to taste salt and pepper
  • for garnish Fresh parsley Chopped, for serving

Method
 

Preparation
  1. Soak the dried beans overnight in plenty of water.
  2. In a large pot, heat the olive oil over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté until the vegetables become tender and fragrant, about 5-7 minutes.
  3. Stir in the minced garlic and cook for another minute until fragrant. Add the can of diced tomatoes (including the juice) and stir well.
  4. Drain and rinse the soaked beans before adding them to the pot. Pour in the vegetable broth and add the dried oregano, salt, and pepper to taste.
  5. Bring the mixture to a boil, then lower the heat and let it simmer uncovered for about 30-35 minutes or until the beans are tender.
  6. Taste the soup and adjust the seasoning if necessary. Serve hot, garnished with fresh parsley.

Notes

Fasolada can be refrigerated for up to 4-5 days. For longer storage, freeze for up to three months. Reheat on the stovetop over low heat, adding broth or water if needed.