Greek White Bean Soup (Fasolada)
User Reviews
5
Greek White Bean Soup (Fasolada)
Description
Fasolada begins by gently sautéing diced onion, celery, and carrot in olive oil until softened and lightly colored, developing a base of savory flavor. Garlic, paprika, bay leaf, and chili flakes are added for warmth and depth, alongside rinsed white beans, which provide a creamy texture and protein.
Tomato paste and vegetable stock paste are combined with water to create a well-rounded broth. The soup simmers for around 30 minutes, allowing flavors to meld and concentrate without thickening excessively. The final seasoning adjustment ensures a balanced and aromatic profile.
Traditionally served with crumbled feta cheese and fresh parsley on top, Fasolada pairs well with crusty bread or can be a wholesome standalone meal. The beans contribute a satisfying creaminess contrasting with the fresh, herbaceous garnish.
Ingredients
- 1 1/2 tbsp olive oil
- 1 yellow onion diced
- 2 celery diced, stalks
- 2 carrot diced, medium
- 3 garlic minced, cloves
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp chili flakes
- 1 bay leaf
- 2 oz cans white kidney beans drained and rinsed, or cannellini beans
- 2 tbsp tomato paste
- 1 1/2 tbsp vegetable stock paste
- 3 1/2-4 cups water
- feta cheese crumbled feta, fresh parsley, for garnish
- parsley crumbled feta, fresh parsley, for garnish
Instructions
- To a medium-large soup pot add the olive oil and heat to medium-high.
- Once the pot is warm, turn to medium heat. Add the diced onion, diced celery and diced carrots. Cook stirring occasionally for 8-10 minutes until the veggies are softened and have developed some colour.
- Add the minced garlic, paprika, salt, pepper, chili flakes, bay leaf and rinsed beans. Stir and cook until fragrant, about 1-2 minutes.
- Add in the tomato paste, vegetable stock paste and water, stirring to make sure everything is combined. Bring the soup to a simmer over high heat and then turn to medium-low. Keep the soup at a simmer with the lid most of the way on, leaving a bit of room for the steam to escape and cook for 30 minutes. Stir a couple of times during cooking. Taste and adjust seasoning with more salt and pepper if desired.
- Serve the soup garnished with crumbled feta cheese and fresh parsley if desired.
Notes
- If vegetable stock paste is unavailable, substitute with vegetable broth directly to maintain flavor.
- While larger white beans are typical, any available white bean variety can be used as a substitute.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2-3
Amount Per Serving
Calories 530 kcal
% Daily Value*
| Calories | 530kcal | 27% |
| Carbohydrates | 83.4g | 28% |
| Protein | 26.5g | 53% |
| Fat | 11.5g | 18% |
| Saturated Fat | 1.1g | 6% |
| Polyunsaturated Fat | 0.9g | 5% |
| Monounsaturated Fat | 5.1g | 26% |
| Sodium | 650.7mg | 27% |
| Fiber | 24.1g | 96% |
| Sugar | 10.4g | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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