Greek White Bean Soup (Fasolada) -

Greek White Bean Soup (Fasolada)

This fasolada soup is a Greek white bean soup full of fiber and protein. It's comforting and perfect for fall and winter. 🍂❄️

Course Soup

Cuisine Greek

Keyword bean soup

Prep Time 10

Cook Time 40

Total Time 50

Servings -3

Calories 530kcal

To a medium-large soup pot add the olive oil and heat to medium-high.
Once the pot is warm, turn to medium heat. Add the diced onion, diced celery and diced carrots. Cook stirring occasionally for 8-10 minutes until the veggies are softened and have developed some colour.
Add the minced garlic, paprika, salt, pepper, chili flakes, bay leaf and rinsed beans. Stir and cook until fragrant, about 1-2 minutes.
Add in the tomato paste, vegetable stock paste and water, stirring to make sure everything is combined. Bring the soup to a simmer over high heat and then turn to medium-low. Keep the soup at a simmer with the lid most of the way on, leaving a bit of room for the steam to escape and cook for 30 minutes. Stir a couple of times during cooking. Taste and adjust seasoning with more salt and pepper if desired.
Serve the soup garnished with crumbled feta cheese and fresh parsley if desired.

If you don't have vegetable stock paste, just use vegetable broth instead of water.
A larger white bean is best enjoyed in this soup but you can truly use whichever white bean you can find.