{"id":9828,"date":"2026-05-15T19:26:13","date_gmt":"2026-05-15T19:26:13","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=9828"},"modified":"2026-05-15T19:26:18","modified_gmt":"2026-05-15T19:26:18","slug":"fasolada-greek-white-bean-soup","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/fasolada-greek-white-bean-soup\/","title":{"rendered":"Fasolada (Greek White Bean Soup)"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Fasolada (Greek White Bean Soup)<\/span><\/h2>\n
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Fasolada is the ultimate Greek comfort food. This white bean soup is notable for a very generous drizzling of olive oil. Yum!<\/span><\/div>\n
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Prep Time<\/span>5 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>40 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>45 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Author: <\/span>Alpana – Gypsyplate<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 3 <\/span> (15oz)<\/span> cannellini beans<\/span> drained (see note 1)<\/span><\/li>
  • 1<\/span> large<\/span> onion<\/span> chopped<\/span><\/li>
  • 2<\/span> carrots<\/span> diced<\/span><\/li>
  • 3<\/span> stalks<\/span> celery<\/span> diced<\/span><\/li>
  • 4<\/span> cloves<\/span> garlic <\/span> thinly sliced<\/span><\/li>
  • 1<\/span> Tbsp<\/span> tomato paste<\/span><\/li>
  • 1\u00bd<\/span> cups<\/span> crushed tomatoes or tomato sauce<\/span><\/li>
  • 1<\/span> tsp<\/span> dried oregano<\/span><\/li>
  • 1<\/span> tsp<\/span> dried rosemary<\/span><\/li>
  • 1<\/span> tsp<\/span> red chili flakes<\/span><\/li>
  • 2<\/span> bay leaves<\/span><\/li>
  • 5<\/span> cups<\/span> vegetable broth<\/span> or chicken broth<\/span><\/li>
  • 6<\/span> Tbsp<\/span> extra virgin olive oil<\/span> divided<\/span><\/li>
  • Salt to taste<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Heat 2 Tbsp oil in a soup pot over medium high heat.<\/div><\/li>
    • Saut\u00e9 onion, celery, carrot, garlic and salt for 5 minutes, stirring frequently.<\/div><\/li>
    • Add tomato paste and stir for one minute.<\/div><\/li>
    • Add crushed tomatoes, beans, broth, oregano, rosemary, chili flakes and bay leaves. Stir well. Bring to low boil then simmer on low to medium heat for 30-40 minutes, until carrots are soft.<\/div><\/li>
    • Remove one cup of beans to a bowl and mash with a spoon. Stir back into pot.<\/div><\/li>
    • Add remaining 4 Tbsp olive oil and whisk into soup.<\/div><\/li>
    • Serve in bowl with garnishings (see note 2).<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n

      <\/span>Notes<\/span><\/h3>
        \n
      1. If you would prefer to use the more traditional dried beans, soak 1.5 cups of beans in water and salt for 8-10 hours. Drain and cook in fresh water according to package directions.<\/li>\n
      2. We garnish our bowls with feta cheese, chopped parsley, red chili flakes and diced kalamata olives. Regular black olives also go great. We also like to add a little extra drizzle of olive oil to each bowl.<\/li>\n
      3. Serve with a crusty bread.<\/li>\n<\/ol><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":9825,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[132,1714,4673,1715,542,2877,1713,1712],"tags":[],"class_list":["post-9828","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-soup","category-dairy-free","category-egg-free","category-gluten-free","category-greek","category-simmered","category-vegan","category-vegetarian"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2026\/05\/fasolada_02.jpg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/9828","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=9828"}],"version-history":[{"count":1,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/9828\/revisions"}],"predecessor-version":[{"id":9830,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/9828\/revisions\/9830"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/9825"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=9828"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=9828"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=9828"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}