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

This Greek 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.

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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 is a fantastic pantry staple meal that is hearty and full of plant-based protein.

This Greek Fasolatha Soup Recipe Is:

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

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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!

Make Fasolatha Gluten Free for a Healthy Version

This gluten free fasolatha recipe is a simple meal to make without the wheat. I’m all about making recipes gluten free when I can. Gluten free cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. By building meals around gluten free pantry staples and swapping in a few wheat-less ingredients you can make healthier meals for you and your family. I made a list of my 125 favorite gluten free pantry ingredients that we use on a weekly basis, and check out all my gluten free recipes here that are on The Herbeevore. These easy and healthy recipes are fantastic meals for everyone at your table.

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What’s In This Vegan Fasolatha Soup Recipe?

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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 Fasolatha 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.

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

Frozen Vegetable Soup Recipes For the Win!

You can use frozen veggies for this recipe instead of  fresh produce. Frozen produce is a great option for finding fresh and flavorful vegetables in the off season. By using freezer ingredients, I can stock up when they are on sale, and use them in all kinds of great dishes. It saves me a trip to the store, and I can add amazing veggies right into the recipe. Frozen vegetables are often picked at peak ripeness, so they are a much better option than canned.  Check out all my recipes that use Freezer Ingredients on The Herbeevore – great for those nights when you want dinner ready fast! And check out my Top 125 Plant-Based Pantry Staples for long-lasting staples that I always keep on hand.

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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)

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Get the Same Ingredients I Use In My Fasolada Soup Recipe!

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

Let’s keep in touch – make sure to sign up for my newsletter to get healthy recipes delivered fresh to your inbox. And don’t forget to follow over on Pinterest, Instagram , & Twitter– I’d love to connect with you there! 

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Fasolatha Recipe, Greek White Bean Soup

The Herbeevore
This fasolatha soup is a simple and protein packed blend of white beans, tomatoes, veggies, olive oil, and spices. Light and satisfying!
5 from 4 votes
Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Course Lunch, Soup
Cuisine American, Greek
Servings 6 servings
Calories 242 kcal

Ingredients
  

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.

Nutrition

Calories: 242kcalCarbohydrates: 5gProtein: 1gFat: 7gSaturated Fat: 1gSodium: 261mgPotassium: 185mgFiber: 1gSugar: 2gVitamin A: 3537IUVitamin C: 11mgCalcium: 21mgIron: 1mg
Keyword Fasolada Soup, fasolatha, Fasolatha Soup, greek fasolatha, Greek White Bean Soup, vegan fasolatha, Vegan Fasolatha Soup, Vegan White Bean Soup Recipe
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram and I'll feature you in my stories!

This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!

Posted in American, Dairy Free, Fall Recipes, Favorites, Gluten Free, Greek, Lunches, Meal Prep, Soups, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes, Winter Recipes

4 Comments

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