Fasolada (Vegetarian Greek Bean Soup)

Marsha Gardner


A simple, hearty, country meal for a cold winter's night. Add a nice Horiatiki (Greek Country Salad) and a flat bread and you have just transported yourself to Greece for dinner.

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1 lb
dried white beans, navy, great northern, your choice
1 large
yellow onion, roughly chopped
3 large
carrots, peeled and sliced
celery stalks, strings removed and sliced
3 medium
ripe tomatoes or 15.5 ounce can peeled tomatoes
2 Tbsp
tomato paste
5 Tbsp
olive oil, extra virgin
bay leaves
handful of fresh flat leaf parsley
kosher salt and freshly ground black pepper to taste

Directions Step-By-Step

Soak bean in water overnight. Drain the beans and place in a large saucepan. Cover with cold water and bring to a boil, skimming off any froth with a slotted spoon.
Add all the other ingredients except the salt and pepper, and simmer for 1 1/2 hours or until tender. Allow to cool slightly, season with salt and pepper, and ladle onto bowls.

Serves 6 to 8

About this Recipe

Course/Dish: Bean Soups
Dietary Needs: Vegetarian