Slow-Simmered Greek Fasolada White Bean Soup
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 stalks celery stalks, diced
- 1 large onion, finely chopped
- 3 cloves 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
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse 1 cup dry white beans and soak them overnight in water to cover by 2 inches. Drain before cooking.
- 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.
- Step 3: Add 3 minced garlic cloves and 1 tsp dried oregano, cooking for 1 minute until aromatic.
- Step 4: Stir in 1 cup canned crushed tomatoes and cook for 2 minutes to deepen flavor.
- 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.
- 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.
- Step 7: Remove from heat and garnish with 2 tbsp chopped fresh parsley before serving warm with crusty bread.
Frequently asked questions
How long does Slow-Simmered Greek Fasolada White Bean Soup take to make?
Total time is about 100 minutes (10 min prep + 90 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 White Bean Soup?
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 White Bean Soup?
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 White Bean Soup 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 White Bean Soup 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.
