Greek Fasolada (White Bean Soup)

A Word for the Season

Fasolada has been called the national dish of Greece — a simple white bean soup that has nourished generations. It is a reminder that the most enduring foods are often the simplest, made with care and shared with love.

The Scriptural Foundation

"The seed falling among the thorns refers to someone who hears the word, but the worries of this life and the deceitfulness of wealth choke the word, making it unfruitful." — Matthew 13:22

The Recipe

Ingredients

• 2 cups dried white beans (cannellini or navy), soaked overnight
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• ⅓ cup olive oil (plus extra for serving)
• 1 tsp dried oregano
• 6 cups water or vegetable broth
• Sea salt and black pepper to taste
• Fresh parsley for garnish

Instructions

1. Drain the soaked beans and place in a large pot with water. Bring to a boil, then simmer 30 minutes.
2. Add onion, carrots, celery, garlic, tomatoes, olive oil, and oregano.
3. Simmer another 45-60 minutes until beans are tender.
4. Season with salt and pepper. Serve in bowls with a drizzle of olive oil and fresh parsley.

Nutritional Note

White beans are a nutritional powerhouse — rich in protein, fiber, iron, and folate. Combined with the healthy fats from olive oil, fasolada is a complete, satisfying meal that supports heart health and stable blood sugar.

A Prayer for the Journey

Lord, thank You for the foods that have sustained generations. Help me to eat with wisdom and gratitude, honoring the body You have given me. Amen.