Greek White Bean Fasolatha Soup Recipe (Vegan, Gluten Free)

This fasolatha soup is a simple and protein packed blend of white beans, tomatoes, veggies, olive oil, and spices. Light and satisfying!

I am in full soup-mode this fall, and this fasolatha soup is a total bowl of vegan comfort food! I love making large batches of soup to meal prep for the week.  Cook once, portion into airtight containers (we use mason jars), and lunch is ready in just a few minutes.

This Greek Fasolatha Soup Is:

  • Hearty
  • Bright
  • Versatile
  • Packed with Flavor
  • Earthy
  • Creamy
  • Vegan, Gluten Free
  • A great lunch or dinner soup recipe

What’s In This Fasolatha Soup Recipe?

  • White Beans: you can use navy or cannellini beans, just make sure they are cooked and not dried.
  • Carrots: for some color and sweetness
  • Celery: for a bright fresh crunch
  • Tomato Paste: for an amazing tomato-y depth of flavor
  • Water or Vegetable Stock: if you use vegetable stock, make sure it is low sodium.

How Do I Make This Vegan Fatolatha Soup Recipe?

  1. In a large pot, heat 1 tablespoon of the olive oil. Add the carrots, celery, and zucchini, and saute for 7-8 minutes over low heat to soften the vegetables.  Add the tomato paste, garlic salt, water/vegetable stock, paprika, ground cumin, and oregano.
  2. Bring to a boil and reduce heat to low. Simmer the soup for about 20 minutes until carrots and zucchini are tender.
  3. Add the beans and fresh lemon juice to the soup, and stir well to combine. Cook for 5 minutes more over low heat.
  4. Once ready to serve, drizzle the remaining 2 tablespoons of olive oil on top for a lush velvety finish.

A Note On Cooking Beans

I almost never use canned beans in my recipes, as I prefer to cook them from scratch. While canned beans are super convenient, they are often loaded with sodium.  If you buy canned beans, I’d recommend using a no salt added variety instead.

I like to cook dried beans becuase they are easy to cook (epecially in the Instant Pot), are incredibly cost efficient, and I can add seasoning or flavors to the beans while they cook.

Other Hearty Vegan Soup Recipes You’ll Love!

French Carrot Lentil Soup (Vegan, Gluten Free, Dairy Free)

Coconut Milk Cream of Mushroom Soup (Vegan, Gluten Free, Dairy Free)

Instant Pot Split Pea Soup with Sweet Potato (Vegan, GF, Whole30)

Mason Jar Instant Ramen Noodle Soup (Vegan, Low Sodium, Gluten-Free)

Vegan Ribolitta; Tuscan Kale and White Bean Soup (Vegan, GF Option)

As always, if you make this vegan fasolatha soup recipe be sure to leave me a comment, rate this recipe, and tag me on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

Don’t forget to follow over on Pinterest & Instagram – I’d love to connect with you there!

Greek White Bean Fasolatha Soup Recipe

This fasolatha soup is a simple and protein packed blend of white beans, tomatoes, veggies, olive oil, and spices. Light and satisfying!
5 from 2 votes
Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Course Lunch, Soup
Cuisine American, Greek
Servings 6 servings

Ingredients
  

  • 2 14 ounce cans white beans, drained and rinsed, or 3 cups cooked beans
  • 3 tablespoons olive oil divided
  • 2 carrots chopped
  • 3 stalks celery chopped
  • 1/2 large zucchini chopped (about 1.5 cups chopped zucchini)
  • 2 tablespoons tomato paste
  • 1/2 teaspoon garlic salt
  • 4 cups water or vegetable stock
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 lemon juiced (about 1/4 cup)

Instructions
 

  • In a large pot, heat 1 tablespoon of the olive oil. Add the carrots, celery, and zucchini, and saute for 7-8 minutes over low heat to soften the vegetables.  Add the tomato paste, garlic salt, water/vegetable stock, paprika, ground cumin, and oregano.
  • Bring to a boil and reduce heat to low. Simmer the soup for about 20 minutes until carrots and zucchini are tender.
  • Add the beans and fresh lemon juice to the soup, and stir well to combine. Cook for 5 minutes more over low heat.
  • Once ready to serve, drizzle the remaining 2 tablespoons of olive oil on top for a lush velvety finish.
  • A Note On Cooking Beans

Notes

A Note On Cooking Beans
I almost never use canned beans in my recipes, as I prefer to cook them from scratch. While canned beans are super convenient, they are often loaded with sodium.  If you buy canned beans, I'd recommend using a no salt added variety instead.
I like to cook dried beans becuase they are easy to cook (epecially in the Instant Pot), are incredibly cost efficient, and I can add seasoning or flavors to the beans while they cook.
Keyword Fasolada Soup, Fasolatha Soup, Greek White Bean Soup, Vegan Fasolatha Soup, Vegan White Bean Soup Recipe
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram so I can feature you!

 

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