Fasolada-Greek White Bean Soup

A cozy, olive-oil-rich soup of white beans, carrot, and celery—make it red with tomato or white with lemon. Garnish with parsley, a squeeze of lemon, and a lush drizzle of EVOO.

Course Main Course, Soup

Cuisine Greek

Prep Time 10

Cook Time 1

Bean soaking time 10

Servings

Calories 385kcal

Author by Jenny Skrapaliori Graves

Ingredients

2 lb dry white beans cannellini or navy
1 large onion diced
4 garlic cloves diced
3 carrots cut in 1/4 inch pieces
2 stalks celery cut in 1/4 inch pieces
1/2 cup extra virgin olive oil
32 oz broth chicken or vegetable
28 oz tomatoes crushed or chopped
2 tablespoons tomato paste
1/2 cup parsley roughly chopped
1 tablespoon dried oregano
sea salt
freshly ground pepper

For serving

1 tablespoon parsley roughly chopped, optional
1 tablespoon chili pepper flakes optional

Instructions

Soak the beans

Add the beans in a large pot. Fill the pot with plenty of water to cover the beans and more. Add a pinch of salt. Stir and let the beans soak for 10 hours or overnight.
When you are ready to cook, rinse the beans well, put them back into the pot with enough water to cover them, and cook on high heat for 20 min.
Drain beans and set aside.

Make fasolada

Add 2-3 tablespoons olive oil to the stock pot over medium-high heat. Sauté the onions for 5 min, until translucent. Add the garlic, carrots, celery, and tomato paste.
Stir and season with sea salt, freshly ground pepper, and dried oregano.
Sauté for 5 min while stirring to allow flavors to develop.
Add the beans and the tomatoes. Stir and add the stock and parsley. Add enough water to cover the beans, plus an extra inch.
Stir well and cook for 60 minutes or until beans are soft.
Add more water or stock if you need to.
Adjust sea salt and pepper to taste and serve with drizled olive oil on top.

Notes

For stubborn beans, a tiny pinch of baking soda in the soaking water helps butdon’t overdo.
Use the celery leaves (Greek selino vibe) instaed of parsley for extra aroma.
Cool and refrigerate for 3–4 days or freeze up to 3–4 months. Reheat gently with water; re-season and finish with fresh lemon/EVOO.

Nutritional Info – Please remember that nutritional information provided is only an estimate and can vary based on the products used.

Nutrition