Slow-Simmered Fasolada Greek Bean Soup with Carrots and Celery

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

A hearty and comforting white bean soup simmered with fresh vegetables and herbs, embodying traditional Greek flavors. This Greek recipe (vegetarian), ready in about 135 minutes, pairs dried white beans, olive oil, onion 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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Step 5: Ladle soup into bowls and garnish with 1/4 cup chopped fresh parsley. Serve warm with crusty bread.