Recipe

Greek-Inspired Fasolada White Bean Soup

Tender white beans simmer with carrot, celery, tomatoes and olive oil in this Greek-inspired fasolada, with a little lemon and parsley added at the finish.

Greek-Inspired Fasolada White Bean Soup
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Ingredients

  • 3 cans cooked white beans, drained and rinsed, yielding 750 g total (about 4 1/2 cups)
  • 1 medium yellow onion (150 g), diced
  • 2 medium carrots (200 g), peeled and cut into thin half-moons
  • 2 celery stalks (120 g), finely sliced
  • 3 garlic cloves, minced
  • 3 tablespoons extra-virgin olive oil (45 ml), divided
  • 1 tablespoon tomato paste (16 g)
  • 1 can diced tomatoes with juice (400 g)
  • 3 cups low-sodium vegetable stock (720 ml)
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • 1/4 teaspoon fine salt, or less to taste
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon fresh lemon juice (15 ml)
  • 2 tablespoons chopped flat-leaf parsley (8 g)

Instructions

  1. Drain and rinse the canned beans gently in a sieve, then measure the drained amount. Set aside about 1 cup of beans for thickening later. Prepare the onion, carrots and celery in small pieces so they become tender during the simmer.
  2. Warm 2 tablespoons olive oil in a heavy soup pot over medium heat. Add onion, carrot and celery and cook for 8 to 10 minutes, stirring occasionally, until the onion softens and the vegetables begin to smell sweet.
  3. Stir in garlic, tomato paste and oregano for 1 minute. Add the canned tomatoes and their juices, then scrape the base of the pot gently to mix the paste into the vegetables.
  4. Pour in the stock and add the bay leaf and all the beans except the reserved cup. Bring to a gentle simmer, partially cover and cook for about 20 minutes, stirring occasionally, until the carrots and celery are tender.
  5. Mash the reserved beans in a bowl with a few spoonfuls of hot broth until they form a rough paste. Stir this back into the soup and simmer for another 5 minutes. Keep some whole beans intact rather than blending the entire pot.
  6. Remove and discard the bay leaf. Stir in lemon juice and black pepper, then taste before adding the measured salt. If the soup is thicker than desired, add a small amount of hot water and stir until evenly combined.
  7. Turn off the heat and fold in most of the parsley. Divide among four bowls, distributing beans and vegetables evenly. Drizzle with the remaining tablespoon olive oil, shared between the four portions.
  8. Scatter the remaining parsley over each bowl and serve. For leftovers, portion into shallow containers and refrigerate promptly instead of leaving a large covered pot to cool slowly on the counter.

Fasolada-inspired soup turns beans and everyday vegetables into a comforting bowl with plenty of texture. Carrot and celery soften in an olive-oil base, while tomatoes bring gentle acidity. Mashing a small portion of the beans thickens the broth without flour or cream.

This quicker home version uses drained canned white beans instead of starting with soaked dried beans. It is designed for a weeknight pot while retaining whole beans and a vegetable-rich broth. Lemon and parsley are added near serving so their freshness balances the slow-simmered flavor.

Bean selection

Cannellini, navy or other cooked white beans work. Use the drained weight because can sizes and liquid proportions differ. Dried beans are not interchangeable in this quick method and must be properly cooked before entering the recipe.

Storage and reheating

Refrigerate in covered containers for up to 3 days, or freeze for up to 2 months for best quality. Thaw in the refrigerator. Reheat to at least 165 F (74 C), bringing the soup to a rolling boil and stirring to prevent sticking; thin with water as needed.

Serving and variations

Serve alone as four hearty portions or with a separate side of bread, olives or salad. These accompaniments are not included in nutrition. For a smoother broth, mash a little more of the cooked beans, leaving enough whole for texture.

Frequently asked questions

Can I use dried white beans?

Yes, but cook them fully using a suitable safe bean-cooking method first, then weigh 750 g cooked and drained. Soaking time and the separate bean cooking are not included in this recipe schedule.

Why add some oil at the end?

The finishing oil brings a fresher olive flavor than oil simmered throughout. Measure it rather than pouring freely if you want portions close to the nutrition estimate.

Nutrition notes

Nutrition values are approximate editorial estimates per serving, not laboratory measurements or a verified nutritional analysis. Actual values vary with brands, portion size and substitutions. These original recipe drafts have not been kitchen-tested; cooking times are guides.

Estimate includes 750 g drained white beans, all vegetables, stock and oil divided among four servings. Canned-bean, tomato and stock brands affect sodium substantially. Bread, olives and other sides are excluded.

Allergen information: Celery; Stock may contain soy or wheat; check its label. Check all ingredient labels and individual dietary needs.

Illustrative photograph: Fasolada.JPG by Miansari66; crop by Hohum. CC0 1.0. Original photograph included without alteration; filename changed for organization. This is not a photograph of a test cook of this recipe. Downloaded version includes the credited crop. Representative bean soup, not this recipe test. The photograph retains its stated license.

Per serving

Nutrition facts

Serving size: One-quarter of the soup with one-quarter of the finishing oil (estimated nutrition)

Calories
370
Total fat
11 g
Saturated fat
2 g
Cholesterol
0 mg
Sodium
650 mg
Total carbohydrate
52 g
Dietary fiber
14 g
Total sugars
10 g
Protein
17 g

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