Slow-Simmered Greek Fasolada White Bean Soup with Tomato and Carrot

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

A hearty and comforting white bean soup simmered with fresh vegetables, olive oil, and aromatic herbs. This Greek-inspired soup recipe (vegetarian), ready in about 135 minutes, pairs dried white beans (cannellini or navy), olive oil, 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 celery stalks, diced
• 3 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 bay leaf

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Instructions

1. Step 1: Soak 1 cup dried white beans in water overnight or for at least 8 hours. Drain and rinse.
2. 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.
3. 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.
4. 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.