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Fasolada (Greek White Bean Soup)

A big, cozy bowl of comfort that wraps you up like a Sunday supper at grandma’s house. With simple pantry staples and a one-pot approach, this soup comes together with ease.
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 476
Ingredients Method Notes

Ingredients
  

  • 3 15oz cans cannellini beans drained
  • 1 large onion chopped
  • 2 carrots diced
  • 3 stalks celery diced
  • 4 cloves garlic thinly sliced
  • 1 Tbsp tomato paste
  • 1.5 cups crushed tomatoes or tomato sauce
  • 1 tsp dried oregano
  • 1 tsp dried rosemary
  • 1 tsp red chili flakes
  • 2 bay leaves
  • 5 cups vegetable broth or chicken broth
  • 6 Tbsp extra virgin olive oil divided
  • salt to taste

Method
 

  1. Heat 2 Tbsp olive oil in a soup pot over medium high heat.
  2. Sauté onion, celery, carrot, garlic, and salt for 5 minutes, stirring frequently.
  3. Add tomato paste and stir for one minute.
  4. Add crushed tomatoes, beans, broth, oregano, rosemary, chili flakes, and bay leaves, then stir well.
  5. Bring to a low boil then simmer on low to medium heat for 30-40 minutes, until carrots are soft.
  6. Remove one cup of beans, mash with a spoon, and stir back into the pot.
  7. Add remaining olive oil and whisk into soup.
  8. Serve in bowls with desired garnishings.

Notes

Store leftovers in the fridge for up to 3–4 days or freeze for up to 3 months. Serve with crusty bread and garnish with feta, parsley, chili flakes, olives, and a drizzle of olive oil.