Slow-Simmered Greek Fasolada White Bean Soup with Carrots and Celery
A hearty and comforting traditional Greek white bean soup enriched with fresh vegetables and aromatic herbs. This greek-inspired soups (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 cloves 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
Instructions
- Step 1: Rinse and soak 1 cup dried white beans in cold water overnight or for at least 8 hours, then drain.
- 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.
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
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Frequently asked questions
How long does Slow-Simmered Greek Fasolada White Bean Soup with Carrots and Celery take to make?
Total time is about 130 minutes (10 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 White 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 dried white beans from drying out.
Can I substitute ingredients in Slow-Simmered Greek Fasolada White 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 White 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 White 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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