A Greek vegan dish built on whole ingredients.

Servings: 4
Active time: 30 min
Total time: 2 h 30 min

Organic sourcing

Consider sourcing organic carrots and celery, due to their prevalence on lists of pesticide-laden produce (like the Dirty Dozen). Organic parsley is also beneficial due to its delicate leaves.

Ingredients

• 250 g dried white beans
• 2 tbsp extra-virgin olive oil
• 1 large onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 400 g canned tomatoes
• 1 tbsp tomato paste
• 1 tsp dried oregano
• 2 bay leaves
• 1.5 L water
• to taste sea salt
• to taste black pepper
• 2 tbsp chopped fresh parsley

Method

1. Rinse the white beans and soak them in water overnight.
2. Drain the beans and add them to a large pot with fresh water. Bring to a boil and simmer for about 1 hour until tender. Drain and set aside.
3. In a large pot, heat the olive oil over medium heat. Add the onion and sauté until soft.
4. Add the carrots, celery, and garlic to the pot. Cook for a few minutes until the vegetables start to soften.
5. Stir in the canned tomatoes, tomato paste, oregano, and bay leaves. Cook for another 5 minutes.
6. Add the beans and water to the pot. Bring to a boil, then reduce the heat and let it simmer for about 1 hour.
7. Season the soup with sea salt and black pepper to taste, and remove the bay leaves.
8. Serve the fasolada hot, garnished with fresh parsley.

Notes

• You can substitute canned beans to save time; adjust cooking time accordingly.
• Serve with crusty bread for a complete meal.
• To thicken the soup, mash some beans before serving.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Greek recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.