Fassoulada Greek Bean Soup

Warm your soul with Fassoulada, a traditional Greek bean soup that’s as hearty as it is wholesome. Packed with protein-rich white beans, vibrant vegetables like carrots, celery, and onion, and simmered in a fragrant blend of crushed tomatoes, garlic, and Mediterranean herbs, this dish is a celebration of simple yet bold flavors. A long, slow simmer ensures the beans are tender and the broth is infused with layers of savory and tangy goodness. Finished with fresh parsley and a squeeze of lemon for brightness, this vegan-friendly recipe is the ultimate comfort food. Perfect for meal prep or cozy family dinners, Fassoulada is a satisfying and nutritious classic that transports you straight to the Greek countryside.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 4

Ingredients

• 250 grams dried white beans (such as cannellini or great northern beans)
• 60 ml olive oil
• 1 large yellow onion, finely chopped
• 2 medium carrots, sliced into thin rounds
• 2 stalks celery stalks, finely chopped
• 3 cloves garlic cloves, minced
• 2 tablespoons tomato paste
• 400 grams crushed tomatoes
• 1 liter vegetable stock
• 2 pieces bay leaves
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon red pepper flakes (optional)
• 4 pieces lemon wedges (for serving)

Directions

Step 1

Rinse the dried white beans thoroughly under cold water. Place them in a large bowl, cover with water, and soak overnight (at least 8 hours).

Step 2

Drain and rinse the soaked beans. Set them aside.

Step 3

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

Step 4

Stir in the tomato paste and cook for 1 minute to deepen the flavor.

Step 5

Add the crushed tomatoes, vegetable stock, bay leaves, oregano, salt, black pepper, and red pepper flakes (if using). Stir well to combine.

Step 6

Add the drained white beans to the pot. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and cover the pot with a lid.

Step 7

Simmer the soup for about 60-90 minutes, or until the beans are tender. Stir occasionally and add a little water if needed to maintain the desired consistency.

Step 8

Once the beans are fully cooked, remove the bay leaves. Taste the soup and adjust seasoning with additional salt and pepper if necessary.

Step 9

Stir in the fresh parsley just before serving.

Step 10

Ladle the Fassoulada into bowls and serve hot with a lemon wedge on the side for an extra citrusy boost. Enjoy!

Nutrition Facts

Serving size	1855.6 grams (1855.6g)

Amount per serving	% Daily Value*
Calories	1139

Total Fat 67.30g	86%
Saturated Fat 10.70g	53%
Polyunsaturated Fat 8.40g
Cholesterol 0mg	0%
Sodium 4898mg	213%
Total Carbohydrate 119.80g	44%
Dietary Fiber 27.50g	98%
Total Sugars 44.30g
Protein 26.90g	54%

Vitamin D 0IU	0%
Calcium 391mg	30%
Iron 11mg	61%
Potassium 3874mg	82%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.8%

Protein: 9.0%

Carbs: 40.2%