Slow-Simmered Greek Fasolada White Bean Soup with Carrots and Celery

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

A hearty and comforting traditional Greek white bean soup enriched with fresh vegetables and aromatic herbs. This Greek-inspired soup recipe (vegetarian), ready in about 130 minutes, pairs dried white beans, extra virgin olive oil, large onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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 dried white beans
• 3 tbsp extra virgin olive oil
• 1 large onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 6 cups water or vegetable broth
• 1 tsp dried oregano
• 1 bay leaf
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped

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Instructions

1. Step 1: Rinse and soak 1 cup dried white beans in cold water overnight or for at least 8 hours, then drain.
2. Step 2: In a large pot, heat 3 tablespoons extra virgin olive oil over medium heat. Add 1 diced large onion, 2 diced medium carrots, and 2 diced celery stalks, sautéing for 7-8 minutes until softened and fragrant.
3. Step 3: Stir in 3 minced garlic cloves and sauté for 1 minute until aromatic. Add 2 tablespoons tomato paste and cook for 2 minutes, stirring constantly to deepen the flavor.
4. Step 4: Add the soaked white beans, 6 cups water or vegetable broth, 1 teaspoon dried oregano, 1 bay leaf, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper. Bring to a boil.
5. Step 5: Reduce heat to low, cover partially, and simmer gently for 1 hour 30 minutes to 2 hours, stirring occasionally, until beans are tender and soup has thickened.
6. Step 6: Remove the bay leaf and stir in 2 tablespoons chopped fresh parsley. Adjust seasoning with additional salt and pepper if needed. Serve hot with crusty bread.