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 (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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
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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