Greek Fasolada

This Greek Fasolada is a slow-cooked hearty white bean soup that will transport you straight to a Mediterranean kitchen. Simple, healthy, and incredibly comforting, this timeless classic strikes the perfect balance between taste and nutrition. A bowl of this creamy tomato soup feels like a warm hug—a humble yet extraordinary culinary treasure. Let’s dive into the magic of Fasolada!

Fasolada is one of Greece’s most iconic dishes, appreciated by generations for its simplicity and comforting taste. This tomato-based creamy dish is often served with crusty bread and topped with crumbled feta cheese to add a pleasant tangy note. This Greek Fasolada is the kind of meal I prefer preparing in advance to enjoy the following day, as the flavors meld together, and the smooth consistency improves.

This plant-based soup has roots dating back to the Festival of Pyanopsia, a traditional religious celebration dedicated to the god Apollo, during which this simple bean stew symbolized gratitude for the harvest. There are many regional variations across Greece, such as the white fasolada, which substitutes the tomatoes with a lemony broth, making it lighter and more refreshing.

Before storing the Greek Fasolada make sure to let it cool completely to room temperature to prevent condensation. Next, transfer it into an airtight container and place it in the fridge for up to 3 to 4 days. You can even freeze the white bean soup for a longer period and reheat it in the microwave or on the stove over medium-low heat, adding a little water or vegetable broth if the soup becomes too thick.

Ingredients for tomato-bean soup

• Tomatoes: I use canned peeled tomatoes, but you can also use fresh tomatoes for a smooth texture. If you opt for fresh tomatoes, you can easily peel them by blanching them in boiling water. When cooking, the tomatoes break down and create a thicker soup, adding a rich and slightly sweet flavor to the dish. Tomatoes also play an important in the visual presentation, providing a vibrant red color that enhances the overall appeal.

• White beans: they are the primary ingredient in this Greek Fasolada and provide a hearty texture to the dish. When cooked, cannellini beans become tender, and their starches help thicken the soup, making it even more comforting. White beans are packed with protein and fiber, making Fasolada a satisfying and healthy plant-based dish. Moreover, they provide long-lasting energy and support digestive health.

• Carrots, celery and onion: they create the aromatic base of this Mediterranean recipe, and when sautéed, they release their natural sweetness and savory flavors, helping to build the foundation for the soup. Additionally, the sautéed vegetables bring a crunchy texture, complementing the soft beans and smooth tomatoes. Finally, carrots provide beta-carotene, which supports eye health, while celery offers vitamin K for its anti-inflammatory properties.

Find the complete recipe with measurements below.

How to prepare plant-based creamy soup

Heat a large pot with olive oil, then and add the chopped onion and garlic.

Once softened, add the chopped carrots and celery. Season with oregano, salt, black pepper, and red pepper flakes. Stir in the tomato paste and whisk to combine.

Pour in the cannellini beans and peeled tomatoes, then cover with water. Let it simmer over low-medium heat for about 20-25 minutes until it thickens.

Remove 2 ladles of the soup, blend it until smooth, then pour it back into the pot for a even thicker consistency. Serve the soup topped with chopped fresh parsley.

My tips for smooth Mediterranean meal

• Substitute water with vegetable broth for a richer flavor.

• I use canned cannellini beans but you can also use dried ones and cook them before adding to the soup.

• Serve the Greek Fasolada topped with crumbled feta.

Did you try this recipe? Don’t forget to share it with me tagging @nutritiouslysofia on Instagram!

Greek Fasolada

Course: Main, SoupsCuisine: plant-based, vegetarian

Servings

6

servings

Prep time

18

minutes

Cooking time

39

minutes

Ingredients

• Cannellini beans 500gr

• Carrots 3-4

• Celery 3 stalks

• Garlic cloves 4

• Peeled tomatoes 400gr

• Oregano 2tsp

• Tomato paste 2tbsp

• Red pepper flakes 1/4tsp

• Onion 1

• Olive oil 2tbsp

• Water

• Salt

• Black pepper

• Fresh parsley

Directions

• Heat a large pot with olive oil, then and add the chopped onion and garlic.
• Once softened, add the chopped carrots and celery. Season with oregano, salt, black pepper, and red pepper flakes. Stir in the tomato paste and whisk to combine.
• Pour in the cannellini beans and peeled tomatoes, then cover with water. Let it simmer over low-medium heat for about 20-25 minutes until it thickens.
• Remove 2 ladles of the soup, blend it until smooth, then pour it back into the pot for a even thicker consistency.
• Serve the soup topped with chopped fresh parsley.

Notes

• Substitute water with vegetable broth for a richer flavor.
• I use canned cannellini beans but you can also use dried ones and cook them before adding to the soup.
• Serve the Greek Fasolada topped with crumbled feta.