Traditional Vegan Fasolada
This hearty Greek white bean soup is a comforting and nutritious meal, packed with vegetables and aromatic herbs. It's a classic vegan dish that's perfect for a satisfying lunch or dinner. The slow simmer allows the flavors to meld beautifully.
An original recipe by Forkin
- Total time
- 1 hr 45 min
- Serves
- 4
- Difficulty
- Medium
Allergen information: may contain celery. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 250 gdried great northern bean, soaked overnight and drained
- 60 mlolive oil
- 1 pcsyellow onion, finely chopped
- 2 pcscarrot, diced
- 2 pcscelery stalk, diced
- 3 clovegarlic, minced
- 400 gcrushed tomato
- 1 lwater
- 1 pcsbay leaf
- 0.5 tspdried oregano
- 1 tspsalt, or to taste
- 0.5 tspblack pepper, freshly ground, or to taste
garnish
- 2 tbspfresh parsley, chopped(optional)
Equipment
ladle · large pot · cutting board · knife
The method
Step by step
- 1
If you haven't already, soak the dried great northern beans in plenty of cold water overnight, then drain and rinse them thoroughly.
Cook’s note: Soaking helps reduce cooking time and improves digestibility.
- 2
Heat the olive oil in a large pot or Dutch oven over medium heat.
About 1 min
Cook’s note: Use a heavy-bottomed pot to prevent sticking.
- 3
Add the chopped yellow onion, diced carrot, and diced celery to the pot and sauté for 8-10 minutes until the vegetables soften.
About 9 min
Cook’s note: Stir occasionally to ensure even cooking.
- 4
Stir in the minced garlic and cook for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic, as it can turn bitter.
- 5
Add the crushed tomatoes, water, bay leaf, dried oregano, salt, and black pepper to the pot.
About 1 min
- 6
Stir in the drained great northern beans.
About 1 min
- 7
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 60-75 minutes, or until the beans are tender.
About 1 hr 15 min
Cook’s note: Check occasionally and add more hot water if the soup becomes too thick.
- 8
Remove the bay leaf before serving.
- 9
Taste and adjust seasoning as needed.
- 10
Ladle the fasolada into bowls and garnish with fresh parsley, if desired.
About 1 min
Cook’s note: Serve with crusty bread for dipping.
Keep it good
Store leftover fasolada in an airtight container in the refrigerator.
Reheat gently on the stovetop over medium-low heat, adding a little water if needed to adjust consistency.
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