Fasolada Greek White Bean Soup Vegan Recipe

Making this classic fasolada is like enjoying a warm hug in a bowl, perfect for cozy nights in. Packed with hearty white beans and vibrant veggies, it’s the ultimate comfort soup that’s not only delicious but also super nourishing! 🥣✨

Greek white bean soup, or fasolada, is among my very favorite soups. I love how it is the very essence of comforting yet also so full of wildly rich and vibrant flavors.

Despite the fact that it is completely vegan, its flavor is anything but lacking; its protein comes solely from white beans that are sweet and nutty and straightforwardly delicious. This recipe conjures a deep, intense flavor in a way that is almost miraculous for how simple the ingredients are.

Olive oil, garlic, and oregano form the very fragrant base, with the base flavor coming from shallots and/or carrot, as well as a hint of lemon juice as a finishing touch. My.Colorado’s very own Marcia Miller grew up with this fusion Greek recipe.

Fasolada Greek White Bean Soup Vegan Recipe Ingredients

• Dried White Beans: Rich in fiber and plant-based protein, they add a hearty texture.
• Olive Oil: Healthy monounsaturated fats, enhancing the soup’s richness and flavor.
• Onion: Adds a subtle sweetness and depth of flavor, low in calories.
• Carrots: Provide natural sweetness and are packed with beta-carotene.
• Celery: Adds a refreshing crunch and is a low-calorie fiber source.
• Garlic: Offers aromatic pungency and has immune-boosting properties.
• Tomatoes: Bring tangy acidity and are rich in vitamins, especially vitamin C.
• Bay Leaves: Infuse the soup with a subtle herbal aroma and depth.
• Parsley: Provides fresh flavor and is a great source of vitamins K and C.

Fasolada Greek White Bean Soup Vegan Recipe Ingredient Quantities

• 1 pound (450g) dried white beans (such as navy or cannellini), soaked overnight
• 1/4 cup (60ml) olive oil
• 1 large onion, finely chopped
• 2 carrots, sliced
• 3 celery stalks, sliced
• 4 cloves garlic, minced
• 1 (14 oz) can diced tomatoes
• 1 tablespoon tomato paste
• 6 cups (1.5 liters) vegetable broth or water
• 2 bay leaves
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Salt and freshly ground black pepper, to taste
• 1/4 cup (15g) chopped fresh parsley
• 1 tablespoon lemon juice (optional)

How to Make this Fasolada Greek White Bean Soup Vegan Recipe

1. Rinse and drain the soaked white beans. Place them to the side.

2. In a big pan, warm the olive oil over a medium flame. Toss in the diced onion and let it sauté in the oil, stirring now and then, for 5 minutes. You want the onion to not color too much and be mostly translucent when it’s done.

3. Add the sliced carrots and celery to the pot. Cook for another 5 minutes, stirring every now and then.

4. Add the minced garlic and cook for about 1 minute, until it gives off a fragrant smell.

5. Drain the beans and add them to the pot along with the diced tomatoes, tomato paste, vegetable stock, bay leaves, oregano, and thyme. Stir well to combine.

6. Boil the mixture, then reduce the heat to low. Cover and simmer for about
1.5 to 2 hours, or until the beans are tender. Stir occasionally.

7. Take out the bay leaves; season the soup with salt and freshly ground black pepper to taste.

8. Add the lemon juice, if using, and stir until combined. This ingredient adds brightness. As with the other ingredients in this glaze, the lemon juice will thin the glaze without affecting its flavor.

9. Take off the heat and dispose of the bay leaves. Mix in the fresh parsley that has been chopped very fine.

10. Serve the fasolada steaming, accompanied by some crusty bread, if you like. Enjoy!

Fasolada Greek White Bean Soup Vegan Recipe Equipment Needed

1. Large bowl or container (for soaking beans)
2. Colander or sieve (for rinsing and draining beans)
3. Large pot or Dutch oven
4. Wooden spoon or spatula (for stirring)
5. Cutting board
6. Chef’s knife
7. Measuring cups and spoons
8. Ladle (for serving)

FAQ

• Q: Can I use canned beans instead of dried beans?A: Yes, you may use canned beans. Use approximately three cans of 15 ounces each, making sure to drain and rinse them. You will need to decrease the time you spend cooking them, since they don’t need as long as dried beans do.
• Q: Is it necessary to soak the beans overnight?A: Reducing cooking time and enhancing digestibility of beans is achieved through overnight soaking. If time is not on your side, employ a quick soak method: boil the beans for 2 minutes, then take them off the heat and let them soak for 1 hour.
• Q: Can I make this soup in advance?A: Yes, the next day often brings superior taste for fasolada. All those flavors meld overnight, making fasolada even more magical and giving it even more pronounced health benefits. (Seriously, your heart will thank you. See Heart-Healthy Bean Soup.) You can keep fasolada, covered, in your refrigerator for 3-4 days.
• Q: Can I freeze the Fasolada?A: Certainly! You can freeze the soup in containers that are airtight for a duration of 3 months. When you want to eat it, thaw it in the fridge overnight, then reheat it.
• Q: What can I serve with Fasolada?A: Crusty bread, olives, and a side salad are the traditional accompaniments to fasolada. The soup is non-vegan, with a sprinkle of feta cheese, but that’s not the way most Greek mamas make it.
• Q: How can I adjust the thickness of the soup?A: Mash some of the beans with a fork or potato masher if you like your soup thicker. For a thinner consistency, just add more vegetable broth or water.
• Q: Is lemon juice necessary in Fasolada?A. Optional: lemon juice. This is a great addition—a splash or two brightens the whole thing up. But if you don’t have it, or don’t want to mess with it, just leave it out.

Fasolada Greek White Bean Soup Vegan Recipe Substitutions and Variations

Use canned white beans (such as cannellini) for quicker preparation, instead of dried white beans.
Change olive oil to avocado oil or sunflower oil.
Substitute 4 cloves of minced garlic with 1 teaspoon of garlic powder.
Replace the can of diced tomatoes with an equivalent amount of fresh, chopped tomatoes.
For a deeper flavor, swap out vegetable broth for mushroom broth.

Pro Tips

1. Bean Texture Enhancement To ensure your beans are perfectly tender, add a small piece of kombu (a type of edible kelp) while simmering. This not only helps soften the beans but also infuses them with additional minerals and a subtle umami flavor. Remove it before serving.

2. Flavor Depth For a deeper flavor, consider caramelizing the onions instead of just sautéing them. This will add a richer, more complex sweetness to your fasolada.

3. Herb Substitution Tip If fresh thyme or oregano is available, use them in place of dried ones. Fresh herbs can enhance the aroma and flavor of the soup. Remember, fresh herbs are generally added towards the end of cooking to retain their flavor.

4. Tomato Enhancement Adding a pinch of sugar or a splash of balsamic vinegar to the tomato mixture can help balance the acidity and enhance the natural sweetness of the tomatoes, offering a well-rounded flavor profile.

5. Creamy Consistency Option For a creamier texture, blend a portion of the soup with an immersion blender, then combine it back into the pot. This will create a thicker, heartier consistency without adding any dairy.