Go Back Email Link
–+ servings
a bowl of fasolada soup, with white beans, carrots, celery, and tomatoes. The bowl is green glazed ceramic on a mint green placemat, with a plaid cloth napkin and tarnished silver soup spoon. alewyfe.com watermark.

Fasolada - Greek Lenten Bean Soup

Alewyfe
This traditional Greek soup is vegetarian, and perfect for the Lent season (or really, any time of year). Fasolada is a hearty soup, with white beans for protein, and flavored with tomatoes, mirepoix, garlic, and dried herbs.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Soaking Time 8 hours
Course Appetizer, Lunch, Soup
Cuisine Greek, Mediterranean, Vegan, Vegetarian
YIELD 12 servings
Calories 221 kcal

Equipment

  • 1 large soup pot or dutch oven

Ingredients
  

  • 1 lb dried white beans, soaked (substitute 4 x 15 oz cans white beans)
  • 3 cups onions, finely diced 1 jumbo, 2-4 small-medium
  • 4 tbsp olive oil
  • 4 large garlic cloves, peeled & minced
  • 1½ cups carrots, peeled & medium diced 1-2 large, 3 small, or 4 medium
  • 1½ cups celery, washed & medium diced 2 large, 3-4 small-medium
  • 15 oz canned diced tomatoes (or peeled & diced paste tomatoes)
  • 4 oz tomato paste
  • 2-4 large bay leaves
  • 1 tsp dried oregano
  • 1 tsp black pepper (or to taste)
  • 2 quarts vegetable or chicken stock (use vegetable or mushroom stock for vegan/vegetarian soup)
  • 2 tsp salt (or to taste)

Garnish

  • 2 tbsp chopped fresh parsley to garnish
  • 12 small fresh lemon wedges (optional, on the side, to brighten flavor)

Instructions
 

soak and cook the beans

  • Soak the dried white beans overnight in cold water, or do a quick soak (follow the directions in our dry bean canning recipe), drain & rinse.
  • Place in a medium saucepan and top up with just enough water to cover by about an inch.
  • Simmer beans in water, until they just begin to soften (about 20-30 minutes, still quite firm).
  • While the beans are simmering, you can wash, peel, and chop the vegetables and get out the other ingredients.

saute mirepoix

  • Meanwhile, in a large soup pot over medium-high heat, saute the onions in the olive oil until they just begin to soften and take on a bit of color, about 5 minutes.
  • Add the carrots, celery, and garlic, stir, and sweat another 2-3 minutes.

simmer soup

  • Add the simmered beans, chicken or vegetable stock, bay leaves, oregano, diced tomato, and tomato paste.
  • Stir and simmer the soup until the beans are tender and the soup flavors come together.

garnish & serve

  • Season to taste with the salt and additional pepper, and garnish with the chopped fresh parsley.
  • Serve the lemon wedges in a bowl on the side, if you like (they're optional but a squeeze of lemon brightens up the flavor). Pair with fresh bread or garlic toast, dinner rolls, or a fresh green salad.

Notes

Serve your fasolada soup piping hot, or chill it promptly. You can refrigerate leftovers for 3-4 days, or portion and freeze them for up to six months.
Notes on Nutritional Information: 
Values shown are just an estimate, based on ingredient quantities provided. 

Nutrition

Calories: 221kcalCarbohydrates: 36gProtein: 11gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 1174mgPotassium: 1020mgFiber: 8gSugar: 7gVitamin A: 3317IUVitamin C: 20mgCalcium: 136mgIron: 5mg
Keyword 30-minute meal, budget bites, budget-friendly recipes, Easter, easy, fall foods, freezer meal, frugal, gluten-free, healthy, hearty, Lent, low carb, lunch, one-pot meal, protein, simple, simple supper, vegan, vegetarian, winter
Tried this recipe?Let us know how it was!