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.

★★★★★ 1 vote


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

How to Make Fasolada (Vegetarian Greek Bean Soup)


  • 1Soak 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.
  • 2Add 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

Printable Recipe Card

About Fasolada (Vegetarian Greek Bean Soup)

Course/Dish: Bean Soups
Dietary Needs: Vegetarian