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greek white bean soup

Greek White Bean Soup - Fasolada

Sylia
Two traditional recipes to enjoy the ultimate Greek white bean soup called fasolada. White with lemon or red with tomato? Make your choice and enjoy the best bean dish of your life.
5 from 3 votes
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Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Course Main Course
Cuisine Greek, Mediterranean
Servings 4
Calories 373 kcal

Ingredients
  

WHITE BEAN SOUP WITH LEMON

  • 1½ cup (300g) dried cannellini (or navy) beans, soaked overnight in cold water, drained
  • 6 cups (1½liter) hot water
  • 1 large red onion, chopped
  • 3 medium carrots, sliced
  • 2 stalks of celery and leaves, chopped
  • ½ cup (120g) olive oil
  • Red pepper flakes (optional)
  • 2 garlic cloves, chopped (optional)
  • Lemon juice to taste
  • Salt & pepper to taste

WHITE BEAN SOUP WITH TOMATO (additional ingredients)

  • 1 bay leaf
  • ½ teaspoon dried rosemary, chopped
  • 2 tablespoons tomato paste, dissolved in 6 tablespoons water*

Instructions
 

FOR THE WHITE BEAN SOUP WITH LEMON

  • Rinse soaked beans and boil them for 2-3 minutes. Drain and discard the water.
  • Clean the pot, add the beans and the hot water. Add onion, carrot, celery, garlic (optional). Bring to a boil and reduce heat to medium-low. Cover and simmer for 1 – 1 ½ hours until soften but not mushy. Add more hot water if desired.
  • Add salt and pepper. Add the olive oil. Fork mash one cup of soup and pour the mixture in the pot. Simmer for another 5 minutes. Stir well and remove from heat.
  • Serve with the desired amount of fresh lemon juice and red pepper flakes (optional).

FOR THE WHITE BEAN SOUP WITH TOMATO

  • Follow instructions #1 and #2 above and add the dried rosemary, the bay leaf and the tomato paste (or passata or canned tomatoes or fresh tomatoes).
  • Follow instruction #3 above and skip the lemon from instruction #4. Serve with red pepper flakes or/and thyme (optional).

Notes

1. Alternatively, you may use either 6 tablespoons of passata,  or 4 tablespoons of strained canned tomatoes, or 2 fresh tomatoes, chopped.
2. To make fasolada with canned beans, substitute 1½ cups (300g) of canned cannellini or navy beans for the dried beans. Rinse and drain them well. Add to the soup once the vegetables are tender and simmer for 15–20 minutes to let the flavors blend.

Nutrition

Serving: 1gCalories: 373kcalCarbohydrates: 37gProtein: 11.4gFat: 20.7gSaturated Fat: 2.8gPolyunsaturated Fat: 2.1gMonounsaturated Fat: 14.9gSodium: 36mgPotassium: 723mgFiber: 9.2gSugar: 3.9gVitamin A: 3.047IUVitamin C: 7.3mgCalcium: 75mgIron: 1.8mg
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