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Greek White Bean Soup (Fasolada) Recipe

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4 from 13 reviews

Greek White Bean Soup, known as Fasolada, is a hearty and nutritious traditional Mediterranean dish featuring tender white beans simmered with vegetables, herbs, and tomatoes. This comforting soup is finished with creamy feta and fresh parsley for a deliciously wholesome meal perfect for any season.

Ingredients

Vegetables and Aromatics

  • 1 white onion, diced
  • 3 garlic cloves, minced
  • 2 carrots, diced
  • 2 celery sticks, diced
  • 5 medium tomatoes, diced, or 400g chopped tomatoes

Legumes and Liquids

  • 600g white beans
  • 1 litre vegetable stock

Herbs, Seasoning and Oil

  • 2 tablespoon extra virgin olive oil
  • 1 teaspoon dried oregano
  • 1 tablespoon tomato paste
  • 2 bay leaves
  • Salt and pepper to taste

Garnish

  • ½ cup (125g) feta cheese, crumbled
  • Parsley, diced, to garnish
  • Extra virgin olive oil, for drizzling

Instructions

  1. Sauté Aromatics: Heat the extra virgin olive oil in a large pan over medium heat. Add the diced onion and minced garlic, sautéing for 4-5 minutes until the onion softens and becomes translucent. Then, add the diced carrots and celery sticks, cooking for another 2 minutes to lightly soften the vegetables.
  2. Add Herbs and Tomato Paste: Stir in the dried oregano, salt, and pepper to the sautéed vegetables. Add the tomato paste and cook it down for 1-2 minutes, allowing the mixture to become fragrant and the tomato paste to deepen in flavor.
  3. Incorporate Tomatoes, Beans and Stock: Add the diced or chopped tomatoes and white beans to the pan. Pour in enough vegetable stock (approximately 1 litre) to cover the beans fully. Stir to combine all ingredients evenly.
  4. Simmer the Soup: Toss in the bay leaves and bring the mixture to a gentle simmer. Let the soup cook uncovered for 20 minutes to blend flavors and tenderize the beans and vegetables.
  5. Blend for Creaminess: For a thicker, creamier texture, carefully remove 2-3 ladles of soup and blend until smooth. Return the blended soup back into the pot and stir well. Taste and adjust salt and pepper as needed.
  6. Finish and Serve: Ladle the soup into bowls and top with crumbled feta cheese, diced fresh parsley, and a drizzle of extra virgin olive oil for extra flavor and richness. Serve warm.

Notes

  • This soup can be made with dried beans soaked overnight or canned white beans for convenience.
  • For a vegan version, omit the feta or use a plant-based cheese alternative.
  • Adjust the thickness of the soup by blending more or fewer ladles according to preference.
  • The soup stores well and tastes even better the next day after flavors have melded.
  • Use fresh oregano if available for a more vibrant herbal flavor.

Find it online: https://bitezly.com/greek-white-bean-soup-fasolada-recipe/