This fasolatha soup is a simple and protein packed blend of white beans, tomatoes, veggies, olive oil, and spices. Light and satisfying! Enjoy with a side salad and a thick slice of homemade sourdough.
I am in full soup-mode this fall, and this fasolatha soup (or fasolada, I’ve seen it spelled both ways!) 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
One Pot Soup Recipes For the Win!
This white bean fasolada soup is the perfect one-pot lunch or dinner! I love a good One Pot Meal, especially during these fall months when the weather starts to turn cooler. Cooking everything in one pot is one of my favorite ways to get a meal on the table fast! All the food gets cooked at once, which makes cleaning up a breeze. And the stove does all the work for you, so you can focus on other kitchen prep while the food cooks. One Pot meals are awesome for breakfast, lunch, or dinner – check out my link here to see other healthy one pot meals that are ready in no time!
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. If you use canned beans, make sure to get a low or no sodium variety, so the soup isn’t too salty.
- Olive Oil: I like ZOE olive oil which has a bright fresh flavor and is a great value for the price!
- Carrots: for some color and sweetness
- Garlic Salt: for some extra spice and flavor, I always keep garlic salt in my pantry!
- Celery: for a bright fresh crunch
- Tomato Paste: for an amazing tomato-y depth of flavor. I like these no salt added tomato pastes, I just got a flat of these to stock up my pantry!
- Cumin: for a little bit of smoky flavor! You can also use ground coriander too. I love adding cumin to soups, stews, and chilis, so I have a large container that we always use.
- Water or Vegetable Stock: if you use vegetable stock, make sure it is low sodium.
One of the BEST Pantry Staple Soup Recipes
This Greek fasolada soup recipe is a fantastic pantry-staple meal! It uses almost all ingredients you would have in your dry pantry or cupboards. You probably already have a lot of these ingredients on hand! Keeping a well-stocked pantry makes it easy to come up with delicious and healthy meals using a few staples you can rotate. I made a list of my Top 125 Plant-Based Pantry Staples that always keep on hand. And you can check out all my favorite pantry staple recipes on TheHerbeevore.com here. By stocking up on healthy whole ingredients you can cook delicious recipes without a trip to the store!
How Do I Make This Vegan Fatolatha Soup Recipe?
- 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
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)
Get the Same Ingredients I Use In My Fasolada Soup Recipe!
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
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
[…] Creamy White Bean Soup Recipe (Vegan, Gluten Free) […]
This is a satisfying combination of GOOD food on a cool fall day