How do you make this Fasolada soup creamy without dairy?

This recipe achieves a rich, creamy texture by removing one cup of cooked beans, blending them until smooth, and then stirring them back into the soup.

What kind of beans are best for this Greek bean soup?

The recipe specifically calls for two cans of cannellini beans, which are perfect for their creamy texture and mild flavor in this Fasolada.

What gives this vegan Fasolada its distinctive bright flavor?

The vibrant flavor comes from the zest and juice of one ripe lemon, added near the end of cooking, and a generous amount of fresh, finely chopped parsley stirred in just before serving.

Can I adjust the spice level in this Fasolada recipe?

Yes, the recipe includes 1 teaspoon of chili flakes, which you can adjust to your preference or omit entirely if you prefer a milder soup.

How should I store leftover Fasolada?

Store any leftover Fasolada in an airtight container in the refrigerator for up to 3-4 days. This hearty soup also freezes well for longer storage.

4 years ago

Fasolada (Easy Greek Bean Soup)
[Vegan]

KB By: Keri Bevan

Author Bio

Hi! I’m Keri. I’m the recipe developer and photographer behind Daily Dish. I... Read More

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Fasolada (Easy Greek Bean Soup) [Vegan]

Dairy Free

Vegan

Fasolada is a traditional Greek bean soup made with white beans and lashings of extra virgin olive oil. You'll fall in love with this creamy, comforting soup that's known as the national dish of Greece. Fasolada is a creamy, comforting white bean soup that has ancient historical roots in Greece.... Read More

Ingredients You Need for Fasolada (Easy Greek Bean Soup) [Vegan]

2 cans cannelini beans, drained and rinsed
1/4 cup olive oil
1 onion, finely chopped
2 carrots, sliced
2 ribs celery, diced
5 cloves garlic, minced
1 lemon zest and juice
1 teaspoon chili flakes
1/4 teaspoon salt
1/2 cup parsley leaves, finely chopped
5 cups vegetable broth

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How to Prepare Fasolada (Easy Greek Bean Soup) [Vegan]

Heat your olive oil in a large heavy-bottomed pan. Saute the onions over low heat for 5 minutes.
Add your carrots, celery, garlic, oregano and chili pepper flakes (if using). Season with salt and pepper. Saute for a further 5 minutes.
Drain and rinse your beans and add them to the pan along with your vegetable stock. Simmer gently for 15 minutes.
Add the juice and zest of one ripe lemon to your soup and simmer for two more minutes.
Take the soup off the heat and remove one cup of beans and place them in a separate bowl. Using an immersion blender, blend them until they are broken down and creamy. You can also do this in your food processor. Return the beans to the stew and stir in the chopped parsley.
Let everything heat through for a few minutes and serve!