Hearty Instant Pot Fasolada (Greek Bean Soup)
Fasolada is a traditional Greek bean soup made with white beans, olive oil, tomato paste, vegetables and fresh herbs. It is a hearty and nutritious meal that captures the heart and soul of Greek culture. This simple yet flavorful dish is celebrated for its comforting, rustic qualities and is best served with crusty bread, olives, and feta cheese.
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A filling soup packed with fiber, protein, and vitamins, fasolada is as wholesome as it is delicious. Take advantage of the versatility of the flavors and customize it to your tastes. Add a pinch of chili flakes for heat, or swap ingredients based on what you have on hand. And, since this soup is naturally plant-based, it’s a great vegetarian and vegan option.
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Tips for Making the Perfect Fasolada
use quality Olive Oil
Because the simplicity of this soup allows the flavors of the ingredients to shine, it’s important to use high-quality extra virgin olive oil. I have tried using lower quality olive oil, and I can assure you it makes a difference.
Soaking the Beans
Unless absolutely neccessary, do not skip soaking the beans (yes, even with it being an Instant Pot recipe). Soaking the beans ensures they cook evenly and helps create the creamy, comforting texture of the soup.
Make It Ahead, Make It Double
Fasolada is one dish that’s much better the next day (if it lasts that long). As it sits, the flavors deepen and it transforms from a broth-based soup to a rustic, hearty meal. And because it’s better as it develops over time, it’s an ideal soup to make in large batches. I love having this soup on hand for easy weeknight dinners.
Instant Pot Fasolada (Greek White Bean Soup)
Equipment
Ingredients
- 1 lb dry white beans
- ⅓ cup extra virgin olive oil
- 1½ cups white onion chopped
- ½ cup celery chopped
- 1 cup carrots chopped
- ¼ cup leeks chopped, white part only
- 3 cloves garlic minced
- 4 tbsp tomato paste
- 1 tbsp sea salt
- 1 tsp ground black pepper
- 2 tbsp fresh parsley chopped
- 1 tbsp dried oregano
- 2 bay leaves
- 6 cups water
Instructions
- Place the dry beans in a large bowl and cover with plenty of cold water. Allow the beans to soak for 6 hours (up to overnight). *See Note 1.1 lb dry white beans
- Set the Instant Pot to Saute on High and add the olive oil.⅓ cup extra virgin olive oil
- Once the oil is hot, add the onion, celery, carrots, leeks, and garlic. Saute the veggies, stirring occasionally, until they begin to soften.1½ cups white onion, ½ cup celery, 1 cup carrots, ¼ cup leeks, 3 cloves garlic
- Stir in the tomato paste, and saute for another 2 mintues.4 tbsp tomato paste
- Drain the beans and add to the Instant Pot.
- Add the sea salt, black pepper, parsley, oregano, bay leaves, and water. Stir to combine.1 tbsp sea salt, 1 tsp ground black pepper, 2 tbsp fresh parsley, 1 tbsp dried oregano, 2 bay leaves, 6 cups water
- Set Instant Pot to Pressure Cook on HIgh for 40 minutes. Once cooking time is complete, quick-release the pressure according to the manufacturer's directions.
- Enjoy with fresh bread and feta.
