Slow-Simmered Fasolada Greek Bean Soup with Carrots and Celery
A hearty and comforting white bean soup simmered with fresh vegetables and herbs, embodying traditional Greek flavors. This greek-inspired greek (vegetarian) ready in about 135 minutes pairs olive oil, large, diced onion, medium, diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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 1/2 cups, soaked overnight and drained dried white beans
- 1/4 cup olive oil
- 1 large, diced onion
- 2 medium, diced carrots
- 2, diced celery stalks
- 3, minced garlic cloves
- 1 cup canned crushed tomatoes
- 6 cups vegetable broth
- 2 bay leaves
- 1 tsp dried oregano
- 2 tsp, divided salt
- 1/2 tsp black pepper
- 1/4 cup chopped, for garnish fresh parsley
- 2 tbsp fresh lemon juice
Instructions
- Step 1: Heat 1/4 cup olive oil in a large pot over medium heat. Add 1 large diced onion, 2 diced carrots, and 2 diced celery stalks. Sauté for 7-8 minutes until vegetables soften and onion is translucent.
- Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant. Stir in 1 cup canned crushed tomatoes and cook for 3 minutes.
- Step 3: Add soaked and drained 1 1/2 cups dried white beans, 6 cups vegetable broth, 2 bay leaves, 1 tsp dried oregano, 1 tsp salt, and 1/4 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours until beans are tender.
- Step 4: Remove bay leaves. Adjust seasoning with remaining 1 tsp salt and 1/4 tsp black pepper. Stir in 2 tbsp fresh lemon juice for brightness.
- Step 5: Ladle soup into bowls and garnish with 1/4 cup chopped fresh parsley. Serve warm with crusty bread.
Equipment for this recipe
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Frequently asked questions
How long does Slow-Simmered Fasolada Greek Bean Soup with Carrots and Celery take to make?
Total time is about 135 minutes (15 min prep + 120 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 Slow-Simmered Fasolada Greek Bean Soup with Carrots and Celery?
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 olive oil from drying out.
Can I substitute ingredients in Slow-Simmered Fasolada Greek Bean Soup with Carrots and Celery?
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 Slow-Simmered Fasolada Greek Bean Soup with Carrots and Celery 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 Slow-Simmered Fasolada Greek Bean Soup with Carrots and Celery 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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