International Cuisine > Greek Cuisine > Soups & Stews (Greek) > Fasolia Soup (Bean Soup) Recipe

Authentic Greek Fasolia Soup (Bean Soup)

A hearty and flavorful Greek bean soup, perfect for a comforting meal. This Fasolia recipe is packed with nutritious beans, vegetables, and herbs, creating a truly satisfying and authentic Greek experience.

Prep Time
12 hours (soaking beans) + 20 minutes
Cook Time
1 hour 30 minutes - 2 hours
Servings
6-8
Ingredients
  • 500 g Dried white beans (Gigantes or Cannellini)
  • 1/2 cup Olive oil
  • 1 large, chopped Onion
  • 2 medium, chopped Carrots
  • 2 chopped Celery stalks
  • 2 tablespoons Tomato paste
  • 400 g can Crushed tomatoes
  • 1 teaspoon Dried oregano
  • 1 Bay leaf
  • 8 cups Vegetable broth (or water)
  • To taste Salt
  • To taste Black pepper
  • 2 tablespoons, chopped Fresh parsley
  • 1-2 tablespoons Red wine vinegar (optional)

Soaking the Beans

Begin by soaking the dried beans in a large bowl of cold water for at least 12 hours, or overnight. This step is crucial for reducing cooking time and making the beans more digestible. Drain and rinse the beans thoroughly before cooking.

Sautéing the Vegetables

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.

Adding Tomato and Spices

Stir in the tomato paste and cook for 1 minute, allowing it to caramelize slightly. Add the crushed tomatoes, dried oregano, and bay leaf. Cook for another 2-3 minutes, stirring occasionally.

Simmering the Soup

Add the drained and rinsed beans to the pot. Pour in the vegetable broth (or water), ensuring the beans are fully submerged. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 1 hour 30 minutes to 2 hours, or until the beans are tender. Stir occasionally to prevent sticking.

Seasoning and Finishing

Once the beans are tender, remove the bay leaf. Season the soup with salt and black pepper to taste. Stir in the fresh parsley and red wine vinegar (if using). Simmer for another 5 minutes to allow the flavors to meld together.

Serving

Serve the Fasolia soup hot, garnished with a drizzle of olive oil and a sprinkle of fresh parsley. Crusty bread is a perfect accompaniment.

Nutrition Facts Estimated per 100g of product

Note: These are approximate values and may vary based on specific ingredients and cooking methods.

Calories: ~80-100 kcal
Protein: ~4-6g
Fat: ~3-5g
Carbohydrates: ~10-14g
Fiber: ~3-5g

Other Important Considerations for Nutrition

Fasolia soup is a great source of plant-based protein and fiber, contributing to feelings of fullness and digestive health. It's also rich in vitamins and minerals found in the vegetables used. To reduce sodium, use low-sodium vegetable broth and adjust salt to taste. If you have any dietary restrictions or allergies, always check the labels of your ingredients.

← Authentic Chicken Souvlaki Authentic Greek Hummus →

FAQ

  • Can I use canned beans instead of dried beans?

    Yes, you can use canned beans. Use about 4-5 cans (15 oz each), drained and rinsed. Reduce the cooking time to about 30-45 minutes, or until the flavors have melded together.
  • Can I add meat to this soup?

    While Fasolia is traditionally a vegetarian soup, you can add meat if desired. Consider adding cooked sausage or bacon for extra flavor.
  • How long does Fasolia soup last in the refrigerator?

    Fasolia soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat thoroughly before serving.
  • Can I freeze Fasolia soup?

    Yes, Fasolia soup freezes well. Allow the soup to cool completely before transferring it to freezer-safe containers. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.