Greek Fasolada – White Bean Soup with Olive Oil

Hearty Greek white bean soup simmered with carrots, celery and tomato in plenty of olive oil — the comforting national dish, fully vegan.

Total
90 min
Servings
2 servings
Difficulty
Easy
Calories · per serving
320 kcal
Ecem Akkaba

Written by

Ecem Akkaba · Dietitian

Dietitian, graduate of İstanbul Medipol University. She develops the recipes and nutrition values on FitZen.

Updated:

Greek Fasolada – White Bean Soup with Olive Oil

In short

Greek Fasolada – White Bean Soup with Olive Oil contains 320 calories per serving: 15 g protein, 48 g carbohydrate and 9 g fat. It takes 90 minutes in total and makes 2 servings.

About this recipe

Fasolada is often called the national dish of Greece, a humble white bean soup simmered with carrots, celery and tomato in plenty of olive oil. Rich in plant protein and fiber, it is warming, filling and completely vegan.

Method

  1. 1

    Drain the soaked beans, cover with fresh water and boil for 30 minutes, then drain.

  2. 2

    In a large pot, sauté the onion, garlic, carrot and celery in olive oil until softened.

  3. 3

    Stir in the chopped tomatoes, bay leaf and oregano.

  4. 4

    Return the beans to the pot and cover with fresh water.

  5. 5

    Simmer gently for 45–60 minutes until the beans are tender.

  6. 6

    Season with salt and pepper toward the end of cooking.

  7. 7

    Finish with a generous drizzle of olive oil and serve warm.

Tips

  • Soaking the beans overnight shortens the cooking time and makes them easier to digest.
  • Add salt only near the end, so the beans stay soft rather than tough.
  • A squeeze of fresh lemon just before serving brightens the whole soup.

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