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Greek Fasolada (White Bean Soup)

Ingredients (4 servings):

  • 250 g dried white beans (or 1 can, drained)

  • 1 large carrot, chopped

  • 1 celery stalk, chopped

  • 1 onion, chopped

  • 2 cloves of garlic, minced

  • 3 tbsp olive oil

  • 2 tomatoes, grated or 1/2 cup crushed tomatoes

  • 1 bay leaf

  • Salt and pepper to taste

  • Fresh parsley for garnish

  • Water or vegetable broth

Instructions

  1. Soak dried beans overnight (skip this step if using canned beans).

  2. Boil the beans in fresh water for about 40–60 minutes until tender (or 10 minutes for canned). Drain and set aside.

  3. In a large pot, heat the olive oil. Add onion, carrot, celery, and garlic. Sauté for about 5–7 minutes until softened.

  4. Add the beans, grated tomatoes, bay leaf, and enough water or broth to cover everything.

  5. Season with salt and pepper. Simmer for 30 minutes, stirring occasionally.

  6. Serve hot with fresh parsley and a slice of whole-grain bread.

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