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Fasolada (Greek Bean Soup)

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Fasolada (Greek Bean Soup)

Fasolada (Greek Bean Soup)

Fasolada Nutritious and filling. Beans are rich in fiber,
Prep Time 20 mins
Cook Time 24 mins
Course Soup
Servings 1
Calories 162 kcal


  • 1 pound dried white beans (Great Northern, navy, orcannellini)
  • 2 large onions, chopped
  • 2 garlic cloves, minced
  • 2 large carrots, diced
  • 2 large celery stalks, diced
  • 1/4 cup olive oil
  • 1 can (14.5 ounces) diced tomatoes
  • 1 tablespoon tomato paste
  • 6 cup vegetable or chicken broth
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish


  • Soak the dried beans in water overnight. Drain and rinse before using.
  • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onions and garlic and cook untilsoft and translucent, about 5 minutes.
  • Add the carrots and celery and cook for another 5 minutes.
  • Stir in the diced tomatoes, tomato paste, broth, bay leaf, thyme, and drained beans. Bring to a boil and thenreduce heat to low. Cover and simmer for about 1 1/2 to 2 hours, or until the beans are tender.
  • Remove the bay leaf and season with salt and pepper to taste. Ladle the soup into bowls and sprinkle withchopped parsley


fat 9g protein 18g calories 162kcal carbs 11g


Calories: 162kcalCarbohydrates: 11gProtein: 18gFat: 9g
Keyword Fasolada, Healthy
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