Greek White Bean Soup with Vegetables “Fasolada”
This creamy bean soup with carrots makes a quick meal for any evening.
Recipe type: Soup
Cuisine: Greek
  • 1 cup dried white beans ( navy, northern)
  • 1 quart chicken broth, vegetable broth or water
  • 1 quart water
  • 4 stalks celery, chopped
  • 4 carrots, sliced
  • 2 onions, chopped
  • 1 bay leaf
  • ½ can tomato sauce (4 oz.) or 2 fresh tomatoes flesh only
  • 2 teaspoons salt
  • pepper to taste
  • ½ cup parsley,chopped
  • Garnish:
  • 1 small container of plain Greek yogurt
  • ½ cup sliced radishes
  1. Soak beans overnight in a bowl with water covering beans. The next morning rinse and place in the soup pot.
  2. Add the broth, water, celery, carrots, onions, bay leaf and tomato sauce.
  3. Bring to a boil, reduce and simmer for 1-1/2 hour - 2 hours. Test the beans.
  4. Add the salt, pepper, and parsley the last 10 minutes.
  5. Serve warm with a dollop of plain Greek yogurt and sliced radishes.
Note: This soup can be made in one day by boiling the beans in water for one hour. Then continue with the recipe! For a faster version use canned beans.
Recipe by California Greek Girl at