Slow-Simmered Greek Fasolada Bean Soup with Carrots and Celery
A hearty, rustic white bean soup simmered slowly with fresh vegetables and herbs, embodying a comforting staple of Greek home cooking. This greek-inspired soups (vegetarian) ready in about 135 minutes pairs extra virgin olive oil, large, finely chopped 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 1/2 cups, soaked overnight and drained dry white beans (navy or cannellini)
- 3 tbsp extra virgin olive oil
- 1 large, finely chopped onion
- 2 medium, diced carrots
- 2, diced celery stalks
- 3, minced garlic cloves
- 2 tbsp tomato paste
- 1 1/2 cups crushed canned tomatoes
- 6 cups vegetable broth or water
- 1 tbsp dried oregano
- 2 tbsp fresh lemon juice
- 1 1/2 tsp sea salt
- 1 tsp freshly ground black pepper
- 2 tbsp chopped, for garnish fresh parsley
Instructions
- Step 1: Heat 3 tbsp extra virgin olive oil in a large heavy-bottomed pot over medium heat. Add 1 large finely chopped onion, 2 diced carrots, and 2 diced celery stalks, sautéing for 7-8 minutes until softened and fragrant.
- Step 2: Stir in 3 minced garlic cloves and 2 tbsp tomato paste, cooking for 2 minutes until the tomato paste deepens in color.
- Step 3: Add 1 1/2 cups soaked and drained dry white beans, 1 1/2 cups crushed canned tomatoes, and 6 cups vegetable broth or water. Stir in 1 tbsp dried oregano, 1 1/2 tsp sea salt, and 1 tsp freshly ground black pepper.
- Step 4: Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 1 1/2 to 2 hours, stirring occasionally, until the beans are tender and the soup thickens.
- Step 5: Remove from heat and stir in 2 tbsp fresh lemon juice. Adjust seasoning with extra salt and pepper if needed. Ladle into bowls and garnish with 2 tbsp chopped fresh parsley before serving warm.
Equipment for this recipe
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Frequently asked questions
How long does Slow-Simmered Greek Fasolada 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 Greek Fasolada 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 Greek Fasolada 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 Greek Fasolada 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 Greek Fasolada 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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