Slow-Simmered Greek Fasolada White Bean Soup

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

A hearty and comforting white bean soup simmered with fresh vegetables, tomato, and olive oil, reflecting traditional Greek flavors. This Greek recipe (vegetarian), ready in about 100 minutes, pairs extra virgin olive oil, carrots, diced, celery stalks, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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 dry white beans (cannellini or butter beans)
• 4 tbsp extra virgin olive oil
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 cup canned crushed tomatoes
• 6 cups vegetable broth
• 1 tsp dried oregano
• 2 tbsp fresh lemon juice
• 1 1/2 tsp sea salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 cup dry white beans and soak them overnight in water to cover by 2 inches. Drain before cooking.
2. Step 2: In a large pot, heat 4 tbsp extra virgin olive oil over medium heat. Add 1 large finely chopped onion, 2 diced carrots, and 2 diced celery stalks. Sauté for 6-8 minutes until softened and fragrant.
3. Step 3: Add 3 minced garlic cloves and 1 tsp dried oregano, cooking for 1 minute until aromatic.
4. Step 4: Stir in 1 cup canned crushed tomatoes and cook for 2 minutes to deepen flavor.
5. Step 5: Add the soaked and drained beans along with 6 cups vegetable broth. Bring to a boil, then reduce heat to low and simmer uncovered for 1 to 1.5 hours until beans are tender and soup thickens.
6. Step 6: Season with 1 1/2 tsp sea salt, 1/2 tsp black pepper, and 2 tbsp fresh lemon juice. Stir well and adjust seasoning as needed.
7. Step 7: Remove from heat and garnish with 2 tbsp chopped fresh parsley before serving warm with crusty bread.