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Greek Fasolada Bean Soup!

This INCREDIBLE Greek bean and vegetable soup is so hearty and the perfect meal. No wonder it is called the national food of the Greeks!
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: 1st Course, dinner, lunch, Soup
Cuisine: American, Greek
Keyword: baked beans, bean soup, best soup, comfort food, fasolada, feta cheese, fresh vegetables, greek food, greek soup, healthy, hearty soup, vegetable soup, white beans, yum
Servings: 6 servings

Ingredients

  • 3 cans of white beans, drained
  • 2 carrots, peeled, and chopped/diced
  • 1/2 large yellow onion, minced
  • 4 cloves garlic, minced
  • 3 celery stalks, chopped/diced
  • 1 cup canned, roasted tomatoes Kroger, salsa style is my favorite
  • 1 tbsp tomato paste
  • 5 cups vegetable broth
  • 1 tsp red pepper flakes
  • 1 tsp oregano, dried
  • 1 tsp rosemary, dried
  • 3 bay leaves
  • olive oil for drizzling
  • 1/2 cup feta cheese
  • 1/4 cup black or kalamata olives, sliced
  • 2 tbsp parsley, chopped
  • 2 tbsp chives, minced

Instructions

  • In a large soup pan, add about 2 tbsp. of olive oil on med-high heat.
  • Toss in the garlic, onion, carrots, and celery. Sautee for 5 minutes.
  • Add the tomato paste, stir. Next goes the broth.
    Now add the beans, tomatoes, oregano, rosemary, bay leaves, and red pepper flakes.
  • Stir well and bring to a boil. Reduce the heat to low and let simmer for at least one hour. Remove the bay leaves after done.
  • To serve, ladle into serving bowls and top with feta, olives, parsley, chives and a very healthy drizzle of olive oil. Don't skip the oil, it is the best part!
  • ENJOY!