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This Greek Fasolada White Bean soup has a creamy texture and feels so nourishing and delicious! Pureeing a portion of the soup makes all difference in the world!
If you’re looking for a QUICK delicious, nutritious soup this winter, say no more, you will love this Greek white bean soup. Traditionally, the soup does not have spicy heat, garlic or wine. We also don’t puree a portion of it – and instead leave it to have more of a soup consistency. But what a game changer that is. If you’re a fan of chili, this will certainly satiate you.
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Creamy + Spicy Fasolada (White Bean Soup)
My spicy fasolada is a quick modern spin on a Greek household favorite.
Equipment
Ingredients
- 3 tbs olive oil
- 1 medium onion, diced
- 2 large carrots, diced
- 2 large celery stalks, diced
- 4 cloves garlic, minced
- 1 heaping tbs tomato paste
- 3/4 tsp paprika
- 1 tsp salt
- 1/2 tsp Italian Herb Seasoning
- 1/4 tsp chili flakes
- black pepper, to taste
- 1/3 cup (80 g) dry white wine
- 45 oz (1.30 kg) cannellini beans, (3 cans drained + rinsed)
- 3 cups (0.75 l) low sodium vegetable broth, (or chicken)
- 1 large handful baby spinach
Instructions
- In a medium pot, heat your olive oil on medium. Add in the onions, celery and carrots and saute until they soften – about 7 minutes. Stir in the garlic for 30 seconds. Pop in the tomato paste and seasonings and give it a stir to coat everything. Add in the wine and cook for 1 minutes. Next add in the beans and the broth. Bring it to boil and then lower the heat to simmer, cover and cook 15 minutes.
- Transfer about 1½ cups of the soup to a small blender and puree until smooth. Pour that back into your soup along with the baby spinach and stir to combine and wilt.
- Serve with fresh lemon wedges.
Notes
You may also like this Tuscan White Bean Soup
- Store leftovers in an air tight container in your fridge up to 4-5 days.
Calories: 383kcal, Carbohydrates: 59g, Protein: 20g, Fat: 11g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Sodium: 1306mg, Potassium: 236mg, Fiber: 18g, Sugar: 4g, Vitamin A: 6797IU, Vitamin C: 9mg, Calcium: 226mg, Iron: 7mg
Did you make this recipe?Please let us know by leaving a star rating and review!
My daughter has told me that this is officially her favorite soup ! I keep making it at least every other week. Thank-you Stella!
Hi Monika, that’s awesome! I’m so glad your daughter loves the soup!
I just realized I forgot to add the white wine🤦♀️but delicious non the less
soooo good and hearty for a cold rainy day. Thank you so much
Wonderful site, love the layout – I don’t have to scroll through miles of chatter to get to and copy a recipe. Thanks!
Thank you Alisa! I appreciate the feedback and I hope you enjoy all the recipes <3
Can this be frozen?
yes it can!!
STELLA!!! I love all your recipes. this soup was fantastic. I added chicken on the side. my husband had sausage on the side. both were incredibly delicious. thank you!!!
Hi Yvette! I’m so happy you loved the soup and your hubby enjoyed too! Great advice to add sausage or chicken <3
Love this recipe, one of my favorites to meal prep for lunch
I never comment on recipes, but I have made this soup 4 times since I first found it. It’s amazing and easy to make. It is definitely one of my new favorite things to make and it lasts for a few nights— great for meal prepping. The only difference is that I add in a few spoons of Chinese hot sauce because the chili flakes aren’t spicy enough to me. I also wanted extra protein so I boil a few chicken breasts in a separate pot. Once the chicken is cooked, I shred it all with a fork. I throw in the chicken at the end (after the blending step.) The soup is flavorful enough so it’s not like you need to season the chicken.
I made this over the weekend using Rancho Gordo Alubia Blancas. It was outstanding! I will definitely make this again. I made two small changes. Kale instead of spinach and Smoked Paprika. Delicious and hearty. Definitely a meal in a bowl.