Recipe

Introduction

Hey there, food lovers! As the cool September evenings roll in, there’s nothing more comforting than a warm bowl of soup. Today, we’re talking about Fasolada—often called the “Greek national soup.” This hearty white bean stew has been cherished for centuries, simmered with tomatoes, carrots, celery, and onions, then finished with olive oil and herbs. It’s simple, protein-packed, vegetarian-friendly, and gets even better the next day. For an easier prep, you can use the Geedel 4-in-1 Vegetable Chopper to quickly slice onions and shred carrots, saving time in the kitchen.

Ingredients (serves 4–6)

1 pound (about 450g) dried white beans (like cannellini or Great Northern; soak overnight or use canned for a quicker version)

1/4 cup extra-virgin olive oil, plus more for drizzling

1 large onion, finely chopped

2-3 carrots, peeled and sliced into rounds

2 celery stalks, chopped

3-4 garlic cloves, minced

1 can (14 oz) diced tomatoes (or 4 fresh tomatoes, chopped)

1 bay leaf

1 teaspoon dried oregano (or fresh if available)

Salt and freshly ground black pepper, to taste

6-8 cups vegetable broth or water (adjust for desired thickness)

Fresh parsley or dill, chopped, for garnish

Lemon wedges, for serving (optional, but highly recommended for that zesty kick)

Method

Prep the Beans: If using dried beans, rinse them well and soak in cold water overnight (or at least 8 hours). Drain and rinse again. For a shortcut, use two 15-oz cans of white beans, drained and rinsed— this cuts the cooking time in half!

Sauté the Veggies: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the onions turn translucent and the veggies soften slightly. Stir in the minced garlic and cook for another minute until fragrant—don't let it burn!

Add the Beans and Tomatoes: Toss in the soaked (or canned) beans, diced tomatoes (with their juices), bay leaf, and oregano. Give everything a good stir to combine the flavors.

Simmer Away: Pour in the vegetable broth or water until the ingredients are covered by about an inch. Bring to a boil, then reduce the heat to low. Cover and let it simmer gently for 45-60 minutes if using dried beans (or 20-30 minutes for canned). Stir occasionally and check the beans for tenderness—they should be soft but not mushy. If the soup gets too thick, add a splash more broth.

Season and Finish: Remove the bay leaf. Taste and season with salt and pepper. For that authentic Greek touch, drizzle in a bit more olive oil right at the end—it adds a silky richness.

Serve It Up: Ladle into bowls, garnish with fresh chopped parsley or dill, and serve with crusty bread on the side. Squeeze a lemon wedge over each bowl for brightness— it really elevates the dis.

Pro Tips & Variations

Make It Vegan: It's already vegan! Just ensure your broth is vegetable-based.

Thicken It Up: If you prefer a creamier texture, mash a few beans against the side of the pot with a spoon.

Storage: Keeps in the fridge for up to 4 days or freeze for months. Reheat on the stove with a little water to loosen it up.

Pairing Ideas: Enjoy with a Greek salad (like Horiatiki) or feta cheese crumbled on top if you're not keeping it vegan. A glass of crisp white wine wouldn't hurt either!

Closing

This Fasolada is the perfect dish to bring comfort to your fall evenings. The Onion Chopper Dicer helps make meal prep easy and quick, so you can spend more time enjoying this wholesome, flavorful soup with your loved ones