Greek Fasolatha Navy Bean Soup

Warm your soul with Greek Fasolatha, a hearty navy bean soup bursting with Mediterranean flavors. This traditional Greek recipe combines tender, protein-rich navy beans with a savory blend of sautéed onions, carrots, celery, and garlic, simmered in a fragrant tomato broth infused with thyme, oregano, and a hint of bay leaf. Enhanced by a drizzle of olive oil and brightened with fresh parsley and a squeeze of lemon, this vegan-friendly comfort food is both nourishing and satisfying. Whether you're looking for a wholesome weeknight dinner or a way to explore Greek cuisine, this one-pot wonder is perfect for anyone craving a healthy, flavorful soup that’s easy to prepare. Serve it with crusty bread for an authentic touch!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 1 cup dried navy beans
• 0.25 cup olive oil
• 1 medium, finely chopped onion
• 2 medium, peeled and diced carrots
• 2 medium, diced celery stalks
• 3 minced garlic cloves
• 2 tablespoons tomato paste
• 1 14-ounce can diced tomatoes
• 4 cups vegetable broth
• 2 cups water
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 teaspoon (to taste) salt
• 0.5 teaspoon (to taste) black pepper
• 0.25 cup, chopped (for garnish) fresh parsley
• 4 (for serving) lemon wedges

Directions

Step 1

Rinse the dried navy beans under cold running water, then soak them in water overnight or for at least 8 hours. Drain and rinse before using.

Step 2

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables soften.

Step 3

Add the minced garlic and cook for an additional minute until fragrant.

Step 4

Stir in the tomato paste and diced tomatoes, and cook for 2-3 minutes, allowing the flavors to meld.

Step 5

Add the soaked and drained beans to the pot, followed by the vegetable broth and water. Stir to combine.

Step 6

Season with dried thyme, dried oregano, bay leaf, salt, and black pepper. Bring the mixture to a boil.

Step 7

Once boiling, reduce the heat to a simmer. Cover the pot with a lid and let it cook for 60-90 minutes, or until the beans are tender. Stir occasionally and add a bit more water if the soup starts to thicken too much.

Step 8

Taste and adjust the seasoning with more salt and pepper if necessary. Remove the bay leaf before serving.

Step 9

Serve the soup hot, garnished with fresh parsley and a squeeze of lemon juice from the wedges. For added flavor, drizzle a bit of extra olive oil on top.

Nutrition Facts

Serving size	(2866.5g)

Amount per serving	% Daily Value*
Calories	1351.1

Total Fat 14.2g	0%
Saturated Fat 3.0g	0%
Polyunsaturated Fat 3.0g
Cholesterol 0mg	0%
Sodium 5583.7mg	0%
Total Carbohydrate 249.7g	0%
Dietary Fiber 66.6g	0%
Total Sugars 55.0g
Protein 73.8g	0%

Vitamin D 0IU	0%
Calcium 930.9mg	0%
Iron 21.7mg	0%
Potassium 7716.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 9.0%

Protein: 20.8%

Carbs: 70.2%