Fasolada, or white bean soup, is a HUGELY popular – and authentically vegan – dish in Greece and throughout the Greek diaspora. Creamy white beans, sweet carrots, delicate celery and bright parsley in a light, delicious broth – it’s just the perfect comfort food and there’s never a single bean left behind!
Lefki fasolada (λευκή φασολάδα) is the variation featured here, traditionally made without tomato. For me, the soup tastes sweeter and really, more flavorful when the tomato is absent. The veggies and herbs are really allowed to shine and shine they do. The prep for lefki fasolada couldn’t be simpler and with just a handful of ingredients probably in your fridge right now, this rustic, peasant dish will show you exactly how simply perfect a simple soup can be.
Serve hot off the stove with a sprinkle of fresh chopped parsley or take it along for lunch as it’s really quite tasty served at room temp too! Oh, feel free to add a dash or two or red pepper flakes for an extra pop 🙂
Use small, white dried cannellini beans or canned if you’re short on time. Remember to soak your dried beans for at least 10 hours (or overnight).
Don’t let the soaking step push you to canned though – I usually go ahead and put these on to soak in the morning and they’re ready to cook up that same evening, easy peasy!
If you do go with canned beans, usually 2 15 ounce cans substitute well for the 1 cup of dried beans and I would shorten your cooking time by about 20 minutes or so.
You can absolutely and easily scale this recipe as needed. I’ve made it for as many as 20 people and it worked fine – a much bigger pot is recommended though 🙂
- 1 cup dried white cannellini beans (or 2, 15 oz cans/ drained)
- 1/2 cup Greek olive oil
- 1/2 cup chopped white or yellow onion
- 1/2 cup chopped celery (about 2 large stalks)
- 3/4 cup chopped carrots (about 2 medium carrots)
- 1 cup fresh chopped parsley
- 1 tsp salt / 1 tsp fresh ground pepper
- 1 tsp crushed Greek oregano
- 5 cups of water
When using dried cannellini beans, soak overnight (or about 10 hrs) covered by at least 3 inches of water. Once you’re ready to start cooking, drain beans and set aside.
In 3 qt saucepan/pot, heat olive oil on low and add the onions and celery, stir gently.
Cook for 5 minutes and add carrots, stir to combine.
Cook for 5 minutes and add soaked (or canned) beans, herbs and spices, stir to combine.
Cook for 5 more minutes and add the water. Bring up to a low boil and cook, uncovered, for approx 1 hour until beans are tender but not mushy.
That’s all there is to it! Lefki fasolada will become one of your favorites from the first spoonful, I promise 🙂