White Bean and Vegetable Soup (Fasolada)

Fresh Herbs

Fasolada, or white bean soup, is a traditional Greek dish, perfect for the transition from warm days into cool autumn nights. Made with tender white beans, ripe tomatoes, and a medley of fresh vegetables like carrots, celery, and onion, it’s brought to life with homegrown fragrant herbs. The slow simmer allows all the flavours to deepen into a hearty, wholesome dish. Simple yet satisfying, this twist on classic Greek fasolada captures the essence of earthy autumn cooking.

White Bean and Vegetable Soup (Fasolada)

Ingredients

• 2 x 440ml cans of organic cannellini beans  
• Olive oil
• 1 white onion, diced
• 2 carrots, chopped
• 2 sticks of celery, sliced
• 1 turnip, peeled and diced
• 500mls chicken or vegetable stock
• 200gms of small cherry tomatoes
• 1 tablespoon of tomato paste
• 1 tablespoon each of fresh thyme, dill and oregano
• Feta, mint and crusty bread to serve

Method

1. In a medium hot pan, fry onion in olive oil until just starting to brown, add garlic, carrot, celery, turnip and tomato paste and coat evenly, frying off the tomato paste.
2. Add chicken stock and an extra 150-200mls of water and bring to boil, then turn down the heat and simmer for 30 minutes or until the vegetables are tender.
3. Add beans and tomatoes and simmer for a further 10 minutes.
4. Stir in herbs until wilted and serve with crumbled feta and mint leaves.

Notes:

• If using dried beans, soak 2 cups overnight and rinse thoroughly before starting soup
• For a thicker soup, once cooked, remove about half of the soup and blend until smooth, then stir back into the remaining soup
• Slice bread and drizzle with olive oil and a squeeze of lemon juice