Fasolatha (Greek White Bean Soup)



vegan. gluten free. sugar free.


  • 1 bag of dried white beans (soaked overnight or quick boiled)

  • 1 yellow onion diced

  • 5 celery stalks chopped

  • 2-3 carrots chopped

  • 2 garlic cloves

  • 1 tsp oregano

  • 1 bay leaf

  • 4 cups vegetable broth (or chicken if not vegan)

  • 2 cups water

  • ½ qt. cherry tomatoes

  • 3 Tbs tomato paste


  1. Soak white beans overnight or quick boil per package instructions.

  2. In a separate soup pot, heat olive oil over medium-high heat. Add onion, carrots, celery, and salt and pepper to taste. Let cook for 3-4 minutes.

  3. Add minced garlic, bay leaf, and oregano and cook for another 3-4 minutes, stirring regularly.

  4. Add beans, broth, water, tomato paste, and cherry tomatoes. Bring up to a boil.

  5. Turn heat down and simmer for 1-1½ hours until beans are soft.

  6. Serve hot with a slice of No-Knead Seedy bread!