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Greek White Bean Soup (Fasolada)
Carrots lend sweetness to this soup that’s balanced by briny olives and salty feta cheese. Half are added at the start and the rest at the end to preserve their taste and texture. Dried cannellini beans that are soaked before cooking yield a full-flavored soup. To soak the beans, in a large bowl, stir together 2 quarts water and 1½ teaspoons kosher salt. Add the beans, soak at room temperature for at least 12 hours or up to 24 hours, then drain well. Canned beans work in a pinch; see instructions below. We use extra-virgin olive oil to give the soup a little body and fruity, peppery richness throughout, as we were shown by Argiro Barbarigou, one of Greece's leading voices on classic cooking. We vigorously whisk in a few tablespoons just before serving. Refrigerate leftovers in an airtight container for up to two days; reheat in a saucepan over low, adding water as needed to thin the consistency.
6
Servings
Tip
Don't skip the step of mashing 1 cup of the cooked beans to stir back into the soup. The mashed beans give the soup a creamy, lightly thickened consistency.
1 hour 30 minutes
plus soaking time for beans
Ingredients
-
6
tablespoons extra-virgin olive oil, divided, plus more to serve
-
1
large red onion, chopped
Directions
-
01In a large pot over medium, heat 3 tablespoons of oil until shimmering. Add the onion, celery, half the carrots and ¼ teaspoon salt, then cook, stirring occasionally, until the vegetables begin to brown, about 5 minutes. Add the garlic and red pepper flakes, then cook, stirring, until fragrant, about 30 seconds. Add the tomato paste and cook, stirring, until the paste begins to brown, about 2 minutes. Stir in the beans and the broth, then bring to a simmer over medium-high. Cover partially, reduce to low and simmer, stirring occasionally, until the beans are tender, about 1 hour.
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March 4, 2023
Husband Approved!
Everything for this recipe was already in my fridge and cupboard. It came out delicious! I used bone broth and canned beans. My husband does not usually comment on soup, but he exclaimed, “This is good!”
January 24, 2023
Delicious Greek White Bean Soup
This is perhaps the best winter soup I have made. Everyone raves about it. I use the modified recipe for canned beans because is is less time-consuming.
January 27, 2024
Absolutely Incredible!
I saw this recipe on TV last weekend and knew I had to make it this week… well it far exceeded my expectations. I had canned cannellini beans on hand so I followed that ‘modified version’ of the recipe and I couldn’t be happier. The brininess of the kalamatas along with creaminess of the feta (I used my favorite - French feta) topped with the freshness of the parsley rounded out everything. This will be on my soup rotation - thank you as always Milk Street!
December 11, 2023
Amazing soup!!
This soup is delicious!!! Easy to make and the toppings of olives, feta cheese and parsley make it soooo tasty!!! Don't hesitate to make this! Also, very healthy due to the beans --- lots of fiber and protein!
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Hi Milk Street.
Chris, glad you started MS!
I just cooked the Greek White Bean Soup and it was perfect. Each ingredient gives the right flavor note. Mashing the beans is an important step and should not be missed. My husband requested it be added to the menu rotation. Can't wait to try another MS recipe.
Sherry