Slow-Simmered Greek Fasolada White Bean Soup with Tomato and Carrot
A hearty and comforting white bean soup simmered with fresh vegetables, olive oil, and aromatic herbs. This greek-inspired soups (vegetarian) ready in about 135 minutes pairs dried white beans (cannellini or navy), olive oil, medium onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 (cannellini or navy)
- 4 tbsp olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 14 oz canned diced tomatoes
- 6 cups vegetable broth
- 1 tsp dried oregano
- 2 tbsp fresh parsley, chopped
- 1.5 tsp salt
- 1 tsp black pepper
- 1 leaf bay leaf
Instructions
- Step 1: Soak 1 cup dried white beans in water overnight or for at least 8 hours. Drain and rinse.
- Step 2: Heat 4 tbsp olive oil in a large pot over medium heat. Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks. Sauté for 7 minutes until softened and fragrant.
- Step 3: Add 3 minced garlic cloves and sauté for 1 more minute until fragrant. Stir in 14 oz canned diced tomatoes, 6 cups vegetable broth, soaked beans, 1 tsp dried oregano, 1 bay leaf, 1.5 tsp salt, and 1 tsp black pepper. Bring to a boil.
- Step 4: Reduce heat to low, cover, and simmer gently for 1.5 to 2 hours until beans are tender and soup thickens. Remove bay leaf and stir in 2 tbsp chopped fresh parsley before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Greek Fasolada White Bean Soup with Tomato and Carrot take to make?
Total time is about 135 minutes (15 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 Tomato and Carrot?
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 olive oil from drying out.
Can I substitute ingredients in Slow-Simmered Greek Fasolada White Bean Soup with Tomato and Carrot?
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 Tomato and Carrot 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 Tomato and Carrot 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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