Fasolada (Greek White Bean Soup)
Fasolada is a Greek white bean soup with tomato, carrot, celery, oregano, olive oil, lemon, and parsley.
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1 hr 5 mintotal
Prep 15 min · Cook 50 min
- Serves
- 2
- Difficulty
- Easy
- Spice
- Mild
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
No inactive time is needed because the recipe uses cooked beans; simmer gently so the beans thicken the soup without breaking down completely.
Method
Heat the measured olive oil in a pot over medium heat and cook the onion, carrot, and celery until the onion softens.
Add the garlic and cook briefly until fragrant, without letting it brown.
Stir in the tomato puree, bay leaf, oregano, salt, and black pepper.
Add the cooked cannellini beans and water, then bring the soup to a gentle boil.
Reduce the heat and simmer until the vegetables are tender and the broth tastes rounded.
Mash a small portion of the beans against the side of the pot to lightly thicken the soup.
Remove the bay leaf, stir in the lemon juice, and adjust the seasoning.
Finish with chopped parsley and a small drizzle of olive oil if desired from the measured amount left in the pot.
How to tell it's done
The soup should be brothy but lightly thickened, with tender vegetables and soft beans that are not mushy.
Getting it right
Tip
Simmer gently after adding the beans so they stay mostly whole while still thickening the soup.
What to serve it with
Serve with bread, olives, and a simple salad for a filling Greek-style meal.
Common mistakes
- The soup tastes thin or the beans fall apart.
- Mash only a small portion of beans to thicken the broth and keep the simmer gentle after adding them.
Substitutions
- Use cooked white beans that match Cannellini Beans closely in size and texture if needed.
- Use Vegetable Stock in place of water for a deeper broth, but check salt before seasoning.
- Use fresh tomato with a little extra simmering if tomato puree is unavailable.
Storing and reheating
Refrigerate fasolada for up to 4 days. Reheat with a splash of water if it thickens; freeze for up to 2 months.
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