Fasolada
This hearty Greek bean soup is a big hug in a bowl, filled with vibrant flavors and nourishing ingredients. I love how simple it is to make, yet it always warms my soul.
Fasolada holds a special place in my heart because it’s a dish I remember my grandmother making on chilly evenings.
The aroma of tomatoes and herbs wafting through the house was pure magic.
I love that it's packed with protein and fiber, making it both comforting and nutritious.
Plus, it's super easy to whip up, so I can share this love with my friends and family anytime!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using extra virgin olive oil for that rich flavor, but feel free to use any cooking oil you prefer. Cannellini beans are my favorite for this, but you can swap in any white bean. If you want a heartier soup, toss in some kale or spinach near the end!
Tips & Notes
- •I like to keep my bay leaves in a jar so I can easily find them when cooking.
- •If the soup gets too thick, you can always add a splash more broth or water to reach your desired consistency.
Recipe Variations
- •Sometimes I'll throw in a handful of quinoa or farro for added texture and nutrients.
- •You can also spice it up with a pinch of red pepper flakes for a little kick!
Storage & Freezing
You can store leftovers in an airtight container in the fridge for up to 5 days. Just reheat on the stove or in the microwave. It tastes even better the next day!
Frequently Asked Questions
Can I make this in a slow cooker?
Absolutely! Just sauté the veggies first, then add everything to the slow cooker and let it cook on low for 6-8 hours.
Is this soup freezable?
Yes! It freezes well. Just make sure to leave a bit of space in the container for expansion.
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This hearty Greek bean soup is a big hug in a bowl, filled with vibrant flavors and nourishing ingredients. I love how simple it is to make, yet it always warms my soul.
Ingredients
Instructions
- 1
In a large pot, heat the olive oil over medium heat. Add the diced onion, carrot, and celery. Sauté for about 5-7 minutes until they soften.
- 2
Stir in the minced garlic and cook for an additional minute until fragrant.
- 3
Add the canned diced tomatoes with their juices, water (or vegetable broth), cannellini beans, bay leaves, oregano, salt, and black pepper. Stir well.
- 4
Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for about 30 minutes, stirring occasionally.
- 5
Taste and adjust seasoning if necessary. Remove the bay leaves before serving.
- 6
Ladle the fasolada into bowls and garnish with fresh parsley and a squeeze of lemon juice. Enjoy!
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