Slow-Simmered Fasolada White Bean Soup with Carrots and Celery
A hearty traditional Greek white bean soup simmered slowly with vegetables and olive oil to develop rich, comforting flavors. This greek-inspired soups (vegetarian, gluten free) ready in about 135 minutes pairs extra virgin olive oil, medium, diced onion, medium, diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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
- 4 tbsp extra virgin olive oil
- 1 medium, diced onion
- 2 medium, diced carrots
- 2, diced celery stalks
- 3, minced garlic cloves
- 14 oz canned diced tomatoes
- 6 cups vegetable broth
- 1 tsp dried oregano
- 1 bay leaf
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh lemon juice
- 1/4 cup, chopped fresh parsley
Instructions
- Step 1: In a large pot over medium heat, warm 4 tbsp extra virgin olive oil. Add 1 medium diced onion, 2 diced carrots, and 2 diced celery stalks. Sauté for 7-8 minutes until vegetables soften and onions are translucent.
- Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant. Stir in 1 cup soaked and drained dried white beans, 14 oz canned diced tomatoes, 6 cups vegetable broth, 1 tsp dried oregano, and 1 bay leaf.
- Step 3: Bring the mixture to a boil, then reduce heat to low, cover partially, and simmer gently for 1.5 to 2 hours until beans are tender and soup thickens.
- Step 4: Season with 1 1/2 tsp salt, 1/2 tsp black pepper, and stir in 2 tbsp fresh lemon juice for brightness.
- Step 5: Remove the bay leaf and garnish with 1/4 cup chopped fresh parsley before serving warm with crusty bread.
Frequently asked questions
How long does Slow-Simmered Fasolada White 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 White 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 extra virgin olive oil from drying out.
Can I substitute ingredients in Slow-Simmered Fasolada White 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 White 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 White Bean Soup with Carrots and Celery vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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