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 mediterranean-inspired greek (vegetarian) ready in about 100 minutes pairs extra virgin olive oil, medium carrots, diced, stalks 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
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.
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