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
  • 2
    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
  • 2
    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)


  1. 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.
  2. 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

Printable Recipe Card

About Fasolada (Vegetarian Greek Bean Soup)

Course/Dish: Bean Soups
Dietary Needs: Vegetarian

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