Simmered Greek Fasolatha White Bean Soup with Dill
A hearty and aromatic white bean soup simmered with tomatoes, celery, and fresh dill for a comforting Mediterranean meal. This greek-inspired soups (vegetarian) ready in about 85 minutes pairs extra virgin olive oil, medium, diced carrots, diced celery stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup, soaked overnight and drained dried white beans (cannellini or great northern)
- 3 tbsp extra virgin olive oil
- 2 medium, diced carrots
- 2, diced celery stalks
- 1 medium, finely chopped onion
- 3, minced garlic cloves
- 14 oz (1 can) canned diced tomatoes
- 6 cups vegetable broth
- 1/4 cup chopped fresh dill
- 1 1/2 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp fresh lemon juice
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 3 tbsp extra virgin olive oil in a large pot over medium heat. Add 1 medium finely chopped onion, 2 diced medium carrots, and 2 diced celery stalks. Sauté for 6-7 minutes until vegetables are softened and onions are translucent.
- Step 2: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant. Add 1 cup soaked and drained white beans and 14 oz canned diced tomatoes with their juices, stirring to combine.
- Step 3: Pour in 6 cups vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer gently for 1 hour until beans are tender.
- Step 4: Stir in 1/4 cup chopped fresh dill, 1 1/2 tsp sea salt, and 1/2 tsp freshly ground black pepper. Simmer uncovered for an additional 10 minutes to thicken slightly.
- Step 5: Remove from heat and stir in 2 tbsp fresh lemon juice to brighten the flavors before serving warm.
Frequently asked questions
How long does Simmered Greek Fasolatha White Bean Soup with Dill take to make?
Total time is about 85 minutes (15 min prep + 70 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Simmered Greek Fasolatha White Bean Soup with Dill?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep extra virgin olive oil from drying out.
Can I substitute ingredients in Simmered Greek Fasolatha White Bean Soup with Dill?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Simmered Greek Fasolatha White Bean Soup with Dill for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Simmered Greek Fasolatha White Bean Soup with Dill vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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