Greek Fasolatha Soup

Greek Fasolatha Soup

Prep time 15 mins
Cook time 45 mins
Total time 1 hour

Author: Ruthie
Recipe type: Main
Serves: 6


  • 4 tablespoons olive oil
  • 1 large onion, medium diced
  • 2 cloves garlic, minced
  • 3 carrots, peeled and chopped (I used 3 colors of carrots cuz their so beautiful)
  • 3 stalks celery, chopped
  • 1 cup diced canned tomatoes
  • 2 cans (15oz) cannellini beans (white kidney beans) rinsed and drained
  • 1 bay leaf
  • 5 cups water
  • sea salt and pepper
  • pinch of cayenne pepper (optional)
  • 2 tablespoons freshly squeezed lemon juice
  • 3 tablespoons minced flat leafed parsley


  1. In a large stock pot over medium high heat, add olive oil and heat to almost the smoke point.
  2. Add onions and cook 3-4 minutes or until turns translucent; stirring.
  3. Add garlic and cook 2 minutes more; stirring.
  4. Add carrots and celery; cook 2 minutes stirring.
  5. Add canned tomatoes and cook 2 minutes.
  6. Add beans, water, bay leaf, salt and pepper.
  7. Bring to boil, cover, reduce to simmer and cook 20 minutes or until carrots and celery are tender-crisp.
  8. When ready to serve add parsley, pinch of cayenne and lemon juice.
  9. Enjoy with flat bread!

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