Delicious Greek White Bean Soup (Fasolada) for Cozy Days

Delicious Greek White Bean Soup (Fasolada) for Cozy Days

This warm and hearty Greek white bean soup, known as Fasolada, is one of those comforting dishes that feels like a warm hug on a chilly day. With an inviting aroma of garlic and spices wafting through the air, it’s an excellent choice for any cozy dinner at home. Not only is it simple to prepare, but this soup also highlights the wonderful flavors of Greek cuisine while being packed with nutritious ingredients that will surely satisfy your hunger.

Why Make This Delicious Greek White Bean Soup (Fasolada) for Cozy Days

Fasolada is a traditional Greek soup that showcases white beans in a flavorful broth filled with fresh vegetables and seasonings. This dish is not just delicious; it’s also a great way to incorporate plant-based protein into your diet. The creamy texture, combined with the vibrant flavors from spices like paprika and chili flakes, makes every spoonful exciting. Plus, it’s an easy one-pot meal that allows for minimal cleanup, making it perfect for busy weeknights or relaxed weekends.

How to Make Delicious Greek White Bean Soup (Fasolada) for Cozy Days

Creating your own bowl of Fasolada is easier than you might think. Your kitchen will soon be filled with tempting scents, and before you know it, you’ll be serving a dish that warms your heart as well as your belly. This soup is not only nourishing but is also deeply satisfying, making it a staple for cozy days at home.

Ingredients:

• 1.5 tbsp olive oil (a splash of this golden liquid enhances the flavors while adding healthy fats.)
• 1 medium yellow onion, diced (this sweet and aromatic base adds depth to your soup.)
• 2 stalks celery, diced (the crunch contributes a subtle flavor and texture to your Greek White Bean Soup.)
• 2 medium carrots, diced (these sweet veggies lend a hint of sweetness, balancing the savory elements.)
• 3 cloves garlic, minced (the essence of garlic infuses every bite with warmth and aromatic goodness.)
• 1 tsp paprika (this spice adds a beautiful color and mild smokiness to the mix.)
• 0.5 tsp salt (seasoning the soup right is key for elevating all the flavors.)
• 0.5 tsp pepper (a touch of this spice deepens the soup’s complexity.)
• 0.25 tsp chili flakes (these add a little kick; adjust according to your spice preference.)
• 1 leaf bay leaf (this herb infuses the soup with a subtle, earthy note.)
• 2 cans (14 oz) white kidney or cannellini beans, drained and rinsed (the star of the show, providing creaminess and protein.)
• 2 tbsp tomato paste (this concentrated flavor source adds richness and depth to the soup.)
• 1.5 tbsp vegetable stock paste (a little of this goes a long way in enhancing the broth’s taste.)
• 3.5-4 cups water (the liquid base for your soup; adjust for desired thickness.)
• Crumbled feta (adds a tangy creaminess that perfectly complements the soup.)
• Fresh parsley (a sprinkle offers a fresh finish and beautiful presentation.)

Directions:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Stir in the diced celery and carrots, cooking for another 5-7 minutes until the vegetables begin to soften.
3. Add the minced garlic and paprika, cooking for 1-2 minutes until fragrant.
4. Season the mixture with salt, pepper, chili flakes, and bay leaf, stirring well.
5. Add the rinsed white beans and tomato paste, mixing thoroughly.
6. Pour in the vegetable stock paste and water. Stir to combine, then bring to a simmer.
7. Let the soup simmer for about 20-30 minutes, adjusting the thickness by adding more water if desired.
8. Before serving, remove the bay leaf and taste for seasoning. Adjust salt and pepper if needed.
9. Serve the soup hot, topped with crumbled feta and a sprinkle of fresh parsley.

Nutritional Information

Per serving (1 cup):

• Calories: 250
• Total Fat: 6g
• Saturated Fat: 1g
• Cholesterol: 5mg
• Sodium: 550mg
• Total Carbohydrates: 36g
• Dietary Fiber: 10g
• Sugars: 3g
• Protein: 12g

How to Serve Delicious Greek White Bean Soup (Fasolada) for Cozy Days

This soup is perfect for family dinners or casual get-togethers, served with crusty artisan bread or a side of Greek salad. For an elegant touch, a dollop of yogurt can replace feta for a creamy finish, and an extra sprinkle of fresh herbs like dill or oregano can heighten the flavors – making it an appealing option for special occasions.

How to Store Delicious Greek White Bean Soup (Fasolada) for Cozy Days

Leftover Fasolada can be stored in an airtight container in the refrigerator for up to 3-4 days. This soup also freezes well! Portion it into freezer-safe containers and store for up to 3 months. Just remember to let it thaw in the refrigerator overnight and reheat gently on the stove.

Expert Tips for Perfect Delicious Greek White Bean Soup (Fasolada) for Cozy Days

• For a richer flavor, try sautéing the garlic until golden brown before adding the remaining vegetables.
• If you want a thicker soup, you can mash some of the beans against the side of the pot or use an immersion blender to puree a portion of the soup.
• Play with additional vegetables like bell peppers or zucchini for added nutrition.
• Adjust the chili flakes according to your heat tolerance; you can also skip them entirely for a milder soup.

Delicious Variations

• Vegetable Additions: Include chopped spinach or kale for extra greens.
• Herbs: Experiment with using fresh thyme or oregano for different flavor profiles.
• Seafood Twist: Add shrimp or fish during the last few minutes of cooking for additional protein.
• Spicy Version: Incorporate diced green chilies for an added spicy kick.

Frequently Asked Questions

• Can I use dried beans instead of canned?
  Yes! If using dried beans, soak them overnight and cook them until tender before adding them to the soup. Adjust the cooking time accordingly.

• Is this soup vegan?
  Yes, the traditional recipe is naturally vegan. Just skip the feta cheese topping or use a vegan substitute!

• How can I make this soup gluten-free?
  This soup is naturally gluten-free. Just ensure that the vegetable stock paste you use is certified gluten-free.

Conclusion

Delicious Greek White Bean Soup (Fasolada) is a wholesome dish that’s perfect for cozy days spent with family and friends. This comforting recipe is simple to make, packed with flavor, and offers a delightful way to nourish your body with plant-based goodness. So gather your ingredients, warm up your kitchen, and treat yourself to this soul-soothing soup. We’d love to hear how your Fasolada turns out! Share your experiences or any twists you made to the recipe. Happy cooking!

Greek White Bean Soup (Fasolada)

A warm and hearty Greek white bean soup packed with nutritious ingredients and rich flavors, perfect for cozy dinners.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: Greek

Calories: 250

Ingredients Method Notes

Ingredients

  

Base Ingredients

• 1.5 tbsp olive oil Enhances flavors while adding healthy fats.
• 1 medium yellow onion, diced Adds depth to the soup.
• 2 stalks celery, diced Contributes subtle flavor and texture.
• 2 medium carrots, diced Balances savory elements with sweetness.
• 3 cloves garlic, minced Infuses every bite with warmth.

Spices and Seasonings

• 1 tsp paprika Adds color and mild smokiness.
• 0.5 tsp salt Key for elevating all flavors.
• 0.5 tsp pepper Deepens soup's complexity.
• 0.25 tsp chili flakes Adds a little kick; adjust to taste.
• 1 leaf bay leaf Infuses the soup with subtle, earthy notes.

Main Ingredients

• 2 cans (14 oz) white kidney or cannellini beans, drained and rinsed Provides creaminess and protein.
• 2 tbsp tomato paste Adds richness and depth.
• 1.5 tbsp vegetable stock paste Enhances broth’s taste.
• 3.5-4 cups water Liquid base; adjust for thickness.

Garnishes

• to taste crumbled feta Adds tangy creaminess.
• to taste fresh parsley Offers a fresh finish.

Method

 

Preparation

1. In a large pot, heat the olive oil over medium heat.
2. Add the diced onion and sauté until translucent, about 5 minutes.
3. Stir in the diced celery and carrots, cooking for another 5-7 minutes until the vegetables begin to soften.
4. Add the minced garlic and paprika, cooking for 1-2 minutes until fragrant.
5. Season the mixture with salt, pepper, chili flakes, and bay leaf, stirring well.

Cooking

1. Add the rinsed white beans and tomato paste, mixing thoroughly.
2. Pour in the vegetable stock paste and water. Stir to combine, then bring to a simmer.
3. Let the soup simmer for about 20-30 minutes, adjusting the thickness by adding more water if desired.
4. Before serving, remove the bay leaf and taste for seasoning. Adjust salt and pepper if needed.

Serving

1. Serve the soup hot, topped with crumbled feta and a sprinkle of fresh parsley.

Notes

Leftover Fasolada can be stored in an airtight container in the refrigerator for up to 3-4 days. The soup freezes well for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stove.