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Greek White Bean Soup (Fasolada)

A warm and hearty Greek white bean soup packed with nutritious ingredients and rich flavors, perfect for cozy dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.