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Creamy Greek White Bean Soup (Fasolada)

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A comforting and hearty Greek white bean soup, perfect for cozy evenings around the dinner table.

Ingredients

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  • 2 cups dried white beans, soaked overnight
  • 1 large onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1/4 cup olive oil
  • 1 tbsp tomato paste
  • 6 cups vegetable broth
  • 1 bay leaf
  • 1 tsp dried oregano
  • Salt and pepper to taste

Instructions

  1. Rinse and drain the beans, removing excess sodium.
  2. Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and garlic. Sauté for 5 minutes until softened.
  3. Stir in tomato paste and cook for an additional minute.
  4. Add the rinsed beans, vegetable broth, bay leaf, and oregano. Bring to a boil.
  5. Reduce heat and let it simmer for 1 hour until beans are tender.
  6. Season with salt and pepper to taste, and remove bay leaf before serving.

Notes

Serve with a drizzle of olive oil and crusty bread for a hearty meal. Store leftovers in an airtight container for up to 5 days or freeze for 3 months.

Nutrition

Find it online: https://thestationrecipes.com/creamy-greek-white-bean-soup-fasolada-60-minutes/

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