Greek White Bean Soup – Fasolada Recipe
Introduction
Fasolada is a classic Greek white bean soup known for its comforting warmth and bright flavors. Made with tender beans, fresh vegetables, and a splash of lemon, this hearty soup is perfect for any season. Whether you prefer it lemony or with a rich tomato twist, fasolada is a nutritious and satisfying meal.
Ingredients
- 1½ cup (300g) dried cannellini or navy beans, soaked overnight and drained
- 6 cups (1½ liters) hot water
- 1 large red onion, chopped
- 3 medium carrots, sliced
- 2 stalks celery with leaves, chopped
- ½ cup (120g) olive oil
- Red pepper flakes (optional)
- 2 garlic cloves, chopped (optional)
- Lemon juice, to taste
- Salt and pepper, to taste
For the tomato version (optional):
- 1 bay leaf
- ½ teaspoon dried rosemary, chopped
- 2 tablespoons tomato paste dissolved in 6 tablespoons water (or substitute with passata, canned tomatoes, or fresh tomatoes)
Instructions
- Step 1: Rinse the soaked beans and boil them for 2 to 3 minutes. Drain and discard the water to remove impurities.
- Step 2: Clean the pot, then add the drained beans and 6 cups of hot water. Add the chopped onion, sliced carrots, chopped celery, and garlic if using. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 1 to 1½ hours, until the beans are tender but not mushy. Add more hot water if needed.
- Step 3: For the tomato version, add bay leaf, dried rosemary, and tomato paste dissolved in water at this point. Continue simmering as above. Skip lemon in the final step if you are making the tomato version.
- Step 4: Season the soup with salt and pepper. Stir in the olive oil. Mash about one cup of the soup with a fork and pour the mashed beans back into the pot. Simmer for another 5 minutes, then remove from heat.
- Step 5: Serve hot. For the lemon version, add fresh lemon juice and red pepper flakes to taste. For the tomato version, garnish with red pepper flakes or thyme if desired.
Tips & Variations
- To save time, you can use 1½ cups (300g) canned beans instead of dried. Rinse and drain well, then add them once the vegetables are tender and simmer for 15 to 20 minutes to blend the flavors.
- Try substituting tomato paste with passata, canned tomatoes, or fresh chopped tomatoes for a fresher taste in the tomato version.
- Serving fasolada with crusty bread makes it an even heartier meal.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a little water if needed to loosen the texture. Fasolada also freezes well for up to 2 months; thaw in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned beans instead of dried?
Yes, canned beans are a convenient substitute. Use the same quantity, rinse well, and add them after the vegetables are tender. Simmer for 15–20 minutes to allow the flavors to meld.
What if I don’t have fresh lemon juice?
If fresh lemon juice isn’t available, you can use bottled lemon juice moderately, but fresh lemon will give the best bright flavor that complements the soup.
PrintGreek White Bean Soup – Fasolada Recipe
Greek White Bean Soup, known as Fasolada, is a traditional and hearty Mediterranean dish packed with tender cannellini beans, fresh vegetables, and rich olive oil. This comforting soup is typically flavored with lemon juice for brightness or tomatoes for a slightly tangy variation, making it a nutritious and satisfying meal perfect for any season.
- Prep Time: 10 minutes soaking time excluded
- Cook Time: 1 hour 45 minutes
- Total Time: 1 hour 55 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
White Bean Soup with Lemon
- 1½ cup (300g) dried cannellini (or navy) beans, soaked overnight in cold water, drained
- 6 cups (1½ liters) hot water
- 1 large red onion, chopped
- 3 medium carrots, sliced
- 2 stalks of celery and leaves, chopped
- ½ cup (120g) olive oil
- Red pepper flakes (optional)
- 2 garlic cloves, chopped (optional)
- Lemon juice to taste
- Salt & pepper to taste
White Bean Soup with Tomato (additional ingredients)
- 1 bay leaf
- ½ teaspoon dried rosemary, chopped
- 2 tablespoons tomato paste, dissolved in 6 tablespoons water (or substitute with 6 tablespoons passata, 4 tablespoons strained canned tomatoes, or 2 fresh tomatoes, chopped)
Instructions
- Prepare Beans: Rinse the soaked beans and boil them for 2-3 minutes to remove impurities. Drain and discard this water.
- Cook Soup Base: Clean the pot thoroughly. Add the rinsed beans and 6 cups of hot water to the pot. Then add chopped onion, carrots, celery, and garlic if using. Bring to a boil, then reduce heat to medium-low, cover the pot and simmer gently for 1 to 1 ½ hours until the beans and vegetables are soft but not mushy. Add more hot water if the soup becomes too thick during cooking.
- Season and Mash: Add salt and pepper to taste. Pour in the olive oil. Using a fork, mash about one cup of the soup to slightly thicken it, then stir the mashed mixture back into the pot. Continue simmering uncovered for another 5 minutes. Stir well and remove from heat.
- Serve with Lemon or Tomato: For the lemon version, serve the soup with fresh lemon juice and red pepper flakes on the side. For the tomato variation, follow the same steps but add bay leaf, dried rosemary, and tomato paste dissolved in water during the simmering stage. Omit the lemon juice, and optionally serve with red pepper flakes and/or thyme.
Notes
- You can substitute the tomato paste with 6 tablespoons passata, 4 tablespoons strained canned tomatoes, or 2 fresh chopped tomatoes for the tomato version.
- For a quicker version using canned beans, replace the dried beans with 1½ cups (300g) canned cannellini or navy beans. Rinse and drain the canned beans well, add them after the vegetables are tender, and simmer for 15–20 minutes to blend flavors.
Keywords: Greek white bean soup, Fasolada, cannellini bean soup, Mediterranean soup, healthy bean soup, vegetarian soup, lemon bean soup, tomato bean soup
