Slow-Simmered Fasolada White Bean Soup with Carrots and Celery

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

A hearty traditional Greek white bean soup simmered slowly with vegetables and olive oil to develop rich, comforting flavors. This Greek-inspired soup recipe (vegetarian, gluten free), ready in about 135 minutes, pairs dried white beans, extra virgin olive oil, onion 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 rice, quinoa, or a quick salad. 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

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Instructions

1. 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.
2. 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.
3. 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.
4. Step 4: Season with 1 1/2 tsp salt, 1/2 tsp black pepper, and stir in 2 tbsp fresh lemon juice for brightness.
5. Step 5: Remove the bay leaf and garnish with 1/4 cup chopped fresh parsley before serving warm with crusty bread.