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White Bean Soup with celery, slices of bread, feta cheese and greek olives in the background.

White Bean Soup Recipe (Fasolada)

Written by Published on Updated on October 20, 2022 in Mediterranean cuisine

Heyyyy,

It’s already mid-October and Soup Season has begun.  I am kicking off my Soup Season with this White Bean Soup with Celery Recipe or better known as Fasolada in Greece.  Here’s a fact that you may or may not know, Fasolada just happens to be the National Soup of Greece.  Interesting!!

When I first posted this Fasolada soup recipe back in 2017,  I used other ingredients, like peppers, bacon, oregano, etc.  This time around I prepared it the traditional way, I added fresh celery and carrots, with no bacon.  As much as I may love to tweak my recipes, sometimes I just love to eat them the traditional way.

If you ever have the opportunity to visit the villages (chorea) in Greece this time of year take a stroll around the villages.  You will be amazed at the beautiful colors, you will also see the leaves changing colors, fireplaces all lit up, and the scent of homemade bread and this scent of this soup in the crisp air.  Especially if you are traveling around the mountain regions of Greece.

Autumn, as I have mentioned before is my favorite time of the year.  I took a long walk with Charlie this morning, (that is before it started to rain)  and found this tree (photo below) which was absolutely beautiful right in the middle of the park surrounded by green trees.  I found this to be so unique. 🙂  Don’t you?

Have a great day everyone!!

white beans in a tomate soup with fresh celery and chopped carrots. The soup is in a white round bowl with a few pieces of bread in the background.

White Bean Soup Recipe

foodzesty
A traditional Greek soup made with white beans, tomatoes, celery, carrots.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Greek, Mediterranean
Servings 6 people

Ingredients
  

  • 3 cups White Dried Beans
  • 2 small Onions chopped
  • 1 large Carrot chopped
  • 3 Fresh Tomatoes grated
  • 1 tbsp Tomato paste
  • ⅔ cups Olive oil extra virgin olive oil
  • 1 ½ liter Water
  • Salt
  • Pepper
  • Fresh Celery Leaves a handful of the fresh leaves

Instructions
 

  • Soak beans in water overnight. The following morning drain and wash with fresh water. In a pot add beans and bring to a rolling boil.
    grated tomatoes for soup
  • Add in all the ingredients (except for the tomato paste) stir and continue to boil the soup.
    ingredients in a large pot
  • Add in the tomato paste. Cover pot and simmer until beans are cooked.
    Adding tomato paste into pot
  • Serve hot with fresh bread, greek olives, and feta cheese.
    White Bean Soup with celery, slices of bread, feta cheese and greek olives in the background.
Keyword Greek Cooking, Soup, vegetarian

 

KALI MAS OREXEI!! 🙂

 

Tags

Welcome to a small corner of my Greek Heritage. Growing up in New York from Greek parents, was a challenge of its own...but the traditional food, tastes and aromas that my mother cooked always travelled me back to Greece. My mother is a wonderful cook, our house would always have that smell of home cooked food. I remember very clearly that we were only allowed fast food, once a week, that was a huge day for myself and my brother. Jumping up and down in the back car seat, laughing, just being kids. It is true that we all like to eat different foods, taste, smell, even try food that looks different than our regular meals at home and I think that is so natural. In my teens, I was not really into cooking, I enjoyed my magazines after school, listening to music, and just taking a breather. There were times that I would glance at some of my mom's recipes, more out of curiosity than to actually try to cook them. At that time I did not realise that cooking would become my passion one day. Slowly, I would start to look into my mom's recipes a bit more each day and I started to find it interesting as a hobby. Each month I would go into our neighborhood bookstore and pick up my monthly book, until one day I decided to stroll over into the cooking section. That summer was the first time I actually bought a cooking magazine....and I loved it. Cooking and baking started out as a hobby, but now after many years it is my passion. Exploring the cuisines, the spices, the oils, the scents, the variety of smells and tastes that exist. It was and still is an amazing journey without limits. So, come along with me on this adventure, and I hope you enjoy my recipes. Sophie

5 Comments

  2. dtills
    October 16, 2021 at 8:53 pm  ·  Reply

    Perfect for the cooler weather!

  3. chefmare819
    October 23, 2021 at 2:49 pm  ·  Reply

    This looks delicious Sophie! So many memories of my yia yia making this soup when my brother and I were younger.

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