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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!
Looks delicious. Do you think it would work with chickpeas?
Delicious!
I agree! Thanks for trying the soup out!
I love this! I’ve made it 3 times🙂
This last time I modified for more protein. I used bone broth and quinoa in place of one can of beans.
Just as tasty!
Hi Maria, I love your substitutes! Thanks for trying the recipe and sharing your feedback!!
(for meat eaters) I made this last night — great recipe! — at the last minute baked up some mini sausage meatballs, threw them in and it was so good.
Hi Lucinda, that sounds awesome! Please call me so I can come over next time you make it lolol
Do you strain the beans?
Hi Petroula, yes! it says drained and rinsed in the ingredients.. same as strained. Make sure you drain the liquids and rinse well!
Delicious! I love all Stella’s recipes!
Absolutely delicious! I made a double batch and wound up giving it away to everyone once they tasted it. That was three days ago and I’m about to make another double batch. Thank you for this delicious, clean and simple recipe! Perfect for this subzero weather with some warm, toasted sourdough and some freshly grated Parmesan.
Hi Melissa, I LOVE the sharing! So kind of you! You nailed it with the parmesan and sourdough too! Cheers!
Delicious!! Quick and easy, especially if you use canned beans. I cooked my own and it was still easy. It’s clean and light but still flavorful and very satisfying. This recipe is a keeper!! Thank you Hungry Happens!! 😊
Hi Laura, Thank you trying the dish and leaving your kind feedback!
Another fan favorite!
Looking for nutritional content on this one! Watching my calories, sounds so good!
I just tried this receipe and it was delicious
Do you have a calorie breakdown of this recipe?
I followed the recipe exactly and it was delicious! My husband said he would eat it for lunch and dinner EVERY day!!!
Delicious, filling, wholesome, and inexpensive!
I made this last night and it is so tasty and creamy. Served it with a little toasty bread and salad and it made a wonderful healthy and filling meal!
Hi Jean, Its perfect with the crusty bread! Well done! Thanks for trying the soup out!
Will this freeze ok?
ABsolutely. we usually freeze this and have later!
I don’t know anything about wines. can you suggest something to use for the wine in the recipe?
Hi Wendy, No problem, use any dry white wine like Pinot Grigio or just buy cooking wine at the super market so that I don’t have to open an entire bottle. But if you can’t find it just grab some regular wine like Pinot Grigio… nothing expensive!
I am super happy I found your reels !!!! I have made the stuffed mushrooms , the marinated chicken thighs and now I have the white bean soup going . Every recipe has been absolutely delicious !!! Your making my health journey enjoyable again , so thank you.
I just used a $5 bottle of Chardonnay from Trader Joe’s! 🙂