Main CourseSoupDinner

Traditional Vegan Fasolada

Name: Traditional Vegan Fasolada
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 4 servings
Cuisine: greek
Ingredients: 250 g dried great northern bean soaked overnight and drained; 60 ml olive oil; 1 pcs yellow onion finely chopped; 2 pcs carrot diced; 2 pcs celery stalk diced; 3 clove garlic minced; 400 g crushed tomato; 1 l water; 1 pcs bay leaf; 0.5 tsp dried oregano; 1 tsp salt or to taste; 0.5 tsp black pepper freshly ground, or to taste; 2 tbsp fresh parsley chopped (optional)

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

VeganVegetarianGluten-free

Allergen information: may contain celery. Always check ingredient packaging if you have an allergy.

Mise en place

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

Storage

Store leftover fasolada in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over medium-low heat, adding a little water if needed to adjust consistency.