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


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

About this Recipe

Course/Dish: Bean Soups
Dietary Needs: Vegetarian