Greek White Bean and Tomato Soup
Greek white bean and tomato soup turns simple pantry beans into a cozy, tomato rich meal with tender vegetables, olive oil, and bright parsley.
This soup is inspired by classic Greek fasolada. It tastes hearty without feeling heavy. The beans bring plant based protein and fiber, while tomatoes, carrots, celery, onion, garlic, and herbs build a deep savory broth from basic ingredients.
Why You’ll Love This Recipe
- It tastes rich and slow simmered, even though the ingredients are simple and low cost.
- The white beans turn creamy and tender while the tomato broth stays bright and savory.
- It is naturally plant based, filling, and packed with fiber.
- It makes great leftovers because the flavor gets even better the next day.
Fabian’s Budget & Health Tip: Use dried white beans for the lowest cost per serving. Soak them overnight, then cook them gently until creamy. If you need a faster option, use canned beans and reduce the simmering time.
Ingredients (Serves 4)
- 1 1/2 cups dried white beans (300 g), soaked overnight and drained
- 3 tablespoons olive oil (45 ml), plus 1 tablespoon (15 ml) for finishing
- 1 medium yellow onion (150 g), finely chopped
- 3 garlic cloves (9 g), minced
- 2 medium carrots (150 g), diced
- 2 celery stalks (100 g), diced
- 1 can diced tomatoes, 14.5 ounces (400 g)
- 2 tablespoons tomato paste (30 g)
- 6 cups vegetable broth (1.4 liters), plus more as needed
- 1 bay leaf
- 1 teaspoon dried oregano (1 g)
- 1 teaspoon salt (6 g), plus more to taste
- 1/2 teaspoon black pepper (1 g)
- 1/4 cup fresh parsley (15 g), chopped
Step-by-Step Instructions
1. Soften the vegetables
Warm 3 tablespoons olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery. Cook for 7 to 9 minutes, stirring often, until the onion turns glossy and the carrots smell sweet. Add the garlic and cook for 30 seconds, just until your kitchen smells fragrant.
2. Stir in the tomato paste
Add the tomato paste and stir it into the vegetables. Let it cook for 1 to 2 minutes. It should darken slightly and cling to the bottom of the pot. This small step gives the soup a deeper tomato flavor.
3. Add the beans, tomatoes, broth, and herbs
Add the soaked white beans, diced tomatoes, vegetable broth, bay leaf, and oregano. Stir well and scrape the bottom of the pot so every browned bit melts into the broth.
4. Simmer until the beans are tender
Bring the soup to a gentle boil, then lower the heat. Cover the pot partway and simmer for 60 to 90 minutes. Stir now and then. The soup is ready when the beans feel creamy inside and the broth looks slightly thick. If the pot looks dry before the beans soften, add a splash of hot broth or water.
5. Season and finish with olive oil and parsley
Remove the bay leaf. Stir in the salt, black pepper, remaining 1 tablespoon olive oil, and chopped parsley. Taste and adjust the salt if needed. The finished soup should smell like sweet tomato, warm oregano, and fresh herbs.
Expert Troubleshooting & FAQs
Can I use canned white beans?
Yes. Use 3 cans of white beans, about 15 ounces (425 g) each. Drain and rinse them first. Simmer the soup for about 20 to 25 minutes, until the broth tastes rich and the vegetables are tender.
Why are my dried beans still firm?
Old beans can take longer to soften. Keep the soup at a gentle simmer and add more hot broth as needed. Do not rush it with high heat, because the outside of the beans can split before the inside turns creamy.
How can I make the soup thicker?
Mash about 1 cup of the cooked beans against the side of the pot, then stir them back into the soup. The broth will turn creamier without adding cream or flour.
Can I make this soup with water instead of broth?
Yes, but vegetable broth gives the soup more flavor. If you use water, add a little extra onion, garlic, oregano, and olive oil. Taste at the end and season carefully.
How do I store leftovers?
Let the soup cool, then store it in an airtight container in the refrigerator for up to 4 days. Reheat it gently on the stove. Add a splash of broth or water if it thickens overnight.
Estimated Nutritional Facts
These values are rough estimates per serving.
- Calories: 430
- Protein: 18 g
- Carbs: 61 g
- Fats: 14 g
Greek White Bean and Tomato Soup
Ingredients
- 1 1/2 cups dried white beans (300 g), soaked overnight and drained
- 3 tablespoons olive oil (45 ml), plus 1 tablespoon (15 ml) for finishing
- 1 medium yellow onion (150 g), finely chopped
- 3 garlic cloves (9 g), minced
- 2 medium carrots (150 g), diced
- 2 celery stalks (100 g), diced
- 1 can diced tomatoes, 14.5 ounces (400 g)
- 2 tablespoons tomato paste (30 g)
- 6 cups vegetable broth (1.4 liters), plus more as needed
- 1 bay leaf
- 1 teaspoon dried oregano (1 g)
- 1 teaspoon salt (6 g), plus more to taste
- 1/2 teaspoon black pepper (1 g)
- 1/4 cup fresh parsley (15 g), chopped
Instructions
- 1. Soften the vegetables. Warm 3 tablespoons olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery. Cook for 7 to 9 minutes, stirring often, until the onion turns glossy and the carrots smell sweet. Add the garlic and cook for 30 seconds, just until your kitchen smells fragrant.
- 2. Stir in the tomato paste. Add the tomato paste and stir it into the vegetables. Let it cook for 1 to 2 minutes. It should darken slightly and cling to the bottom of the pot. This small step gives the soup a deeper tomato flavor.
- 3. Add the beans, tomatoes, broth, and herbs. Add the soaked white beans, diced tomatoes, vegetable broth, bay leaf, and oregano. Stir well and scrape the bottom of the pot so every browned bit melts into the broth.
- 4. Simmer until the beans are tender. Bring the soup to a gentle boil, then lower the heat. Cover the pot partway and simmer for 60 to 90 minutes. Stir now and then. The soup is ready when the beans feel creamy inside and the broth looks slightly thick. If the pot looks dry before the beans soften, add a splash of hot broth or water.
- 5. Season and finish with olive oil and parsley. Remove the bay leaf. Stir in the salt, black pepper, remaining 1 tablespoon olive oil, and chopped parsley. Taste and adjust the salt if needed. The finished soup should smell like sweet tomato, warm oregano, and fresh herbs.
