Fasolada-Greek White Bean Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr
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Additional Time
10 hrs
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Servings
8
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Calories
385 kcal
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Course
Main Course, Soup
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Cuisine
Greek
Fasolada-Greek White Bean Soup
Description
Fasolada-Greek White Bean Soup starts by soaking dried white beans overnight to soften them. The soup base is built by sautéing onions, garlic, carrots, celery, and tomato paste in olive oil to bring out layered flavors. The soaked beans, crushed tomatoes, chicken or vegetable broth, parsley, and dried oregano are then added and simmered until the beans become tender, allowing the flavors to meld into a savory, herbaceous broth enriched with the sweetness of tomatoes and richness from the olive oil.
The soup offers a thick, slightly chunky texture from the beans and vegetables, balanced by the acidity of tomato and the aromatic presence of herbs. It can be garnished with fresh parsley and chili flakes to taste. The recipe suggests pairing with bread to complete the meal and recommends adding anchovies, olives, or feta for variation.
This traditional Greek soup is satisfying and nourishing, making it well suited for cooler weather or anytime a wholesome legume-based meal is desired. Its preparation involves soaking and simmering for tenderness but remains straightforward in technique.
Ingredients
- 2 lb White beans dry
- 1 onion diced
- 4 garlic diced, cloves
- 3 carrot cut in 1/4 inch pieces
- 2 talks celery cut in 1/4 inch pieces
- 1/2 cup extra virgin olive oil
- 32 oz broth chicken or vegetable
- 28 oz tomato crushed or chopped
- 2 tablespoons tomato paste
- 1/2 cup parsley roughly chopped
- 1 tablespoon oregano dried
- salt sea salt
- black pepper freshly ground
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 2-3 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 2-3 min while stirring to allow flavors to develop.
- Add the beans and the tomatoes. Stir and add the chicken stock and parsley. Add enough water to cover the beans, plus an extra inch. Stir well and cook for 60 min or until beans are soft. Add more water or stock if you need too. Adjust sea salt and pepper to taste and serve.
Notes
- Serve the soup with chili pepper flakes and warm bread for dipping to complement its flavors.
- You may enrich the meal by including anchovies, olives, or Greek feta cheese.
- Nutritional information varies depending on exact ingredients used; consider this when planning portions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 385 kcal
% Daily Value*
| Calories | 385kcal | 19% |
| Carbohydrates | 51g | 17% |
| Protein | 16g | 32% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Sodium | 502mg | 21% |
| Potassium | 1942mg | 41% |
| Fiber | 14g | 56% |
| Sugar | 14g | 28% |
| Vitamin A | 7840IU | 157% |
| Vitamin C | 76mg | 84% |
| Calcium | 186mg | 19% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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