Greek Fasolada Soup

Name: Greek Fasolada Soup
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Soup
Ingredients: 1 cup dried white beans (cannellini or navy); 4 cups water; 2 tablespoons olive oil; 1 large onion, finely chopped; 2 carrots, diced; 2 celery stalks, diced; 3 garlic cloves, minced; 1 tablespoon tomato paste; 1 bay leaf; 1 teaspoon dried rosemary; 1 teaspoon dried thyme; Salt and black pepper, to taste; 6 cups vegetable stock or water; 1 tablespoon lemon zest; 2 tablespoons freshly squeezed lemon juice; 2 tablespoons freshly chopped parsley; 1 sprig fresh rosemary

Hearty Greek Bean Soup with a Citrusy Twist

Fasolada is a traditional Greek bean soup enriched with the flavors of lemon and rosemary. It's a comforting, full-bodied dish perfect for cooler days.

2 h 30 min
6
Easy

Ingredients

For the Bean Soak

1 cup dried white beans (cannellini or navy)

4 cups water

For the Soup Base

2 tablespoons olive oil

1 large onion, finely chopped

2 carrots, diced

2 celery stalks, diced

3 garlic cloves, minced

1 tablespoon tomato paste

1 bay leaf

1 teaspoon dried rosemary

1 teaspoon dried thyme

Salt and black pepper, to taste

For the Broth

6 cups vegetable stock or water

1 tablespoon lemon zest

2 tablespoons freshly squeezed lemon juice

For Garnishing

2 tablespoons freshly chopped parsley

1 sprig fresh rosemary

Preparation

Marinating the Beans

Rinse the beans

Thoroughly rinse the beans under cold water.

Cover with water

Place beans in a large bowl and cover with 4 cups of cold water.

Soak overnight

Let soak overnight or for at least 8 hours.

Preparing the Soup Base

Heat the oil

Heat olive oil in a large pot over medium heat.

Sauté the vegetables

Add onion, carrot, and celery; sauté until vegetables are soft, about 5–7 minutes.

Ensure the vegetables are well softened to enhance the soup’s flavor.

Add garlic and tomato paste

Stir in garlic and tomato paste; cook for another 2 minutes.

Use freshly ground pepper for a more intense flavor.

Cooking Process

Building the Flavor Barrage

Add the soaked and drained beans to the pot with the sautéed vegetables.

Mash some of the beans with a fork before adding them back for a creamier texture.

Simmering Harmony

Pour in the vegetable stock, add lemon zest, lemon juice, bay leaf, rosemary, and thyme. Season with salt and pepper.

Simmer on low heat to meld the flavors fully.

Finishing Touch

Remove the bay leaf and adjust seasoning if needed. Garnish before serving.

Plating & Serving