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Greek White Bean Soup with Vegetables “Fasolada”

This creamy bean soup with carrots makes a quick meal for any evening.
Course Soup
Cuisine Greek
Keyword Greek soup, white bean
Author Mary Papoulias-Platis

Ingredients

  • 1 cup dried white beans, navy or northern, or rinsed canned beans
  • 1 quart chicken broth, vegetable broth or water
  • 1 quart water
  • 4 stalks celery, chopped
  • 4 carrots, sliced
  • 2 onions, finely chopped
  • 1 bay leaf
  • 1/2 can tomato sauce,(4 oz.) or 2 freshly chopped tomatoes
  • 2 teaspoons salt
  • pepper to taste
  • 1/2 cup parsley, chopped
  • Garnish:
  • 1 small container of plain Greek yogurt, optional
  • 1/2 cup sliced radishes, optional

Instructions

  1. Soak beans overnight in a bowl with water covering beans. The next morning rinse and place in the soup pot. When using canned beans rinse before using.

  2. Add 2 tablespoons of olive oil to a large pot. Add the chopped onions, celery, and carrots and cook until slightly tender. Do not brown.

  3. Add the water or broth, bay leaf and tomato sauce.

  4. Bring to a boil, reduce and simmer for 1-1/2 hour - 2 hours. Test the beans. If using canned beans cook for 30 145 minutes or until the vegetables are tender and the soup has thickened.

  5. Add the salt, pepper, and parsley the last 10 minutes.
  6. Serve warm with a dollop of plain Greek yogurt and sliced radishes.

Recipe Notes

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.