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Fasolatha (Greek White Bean Soup)
This recipe is from Lucy Tweed’s cookbook ‘Tender’. Lucy is an Australian food writer + stylist, and spent nine years as a food stylist at Donna Hay magazine.
Lucy's recipe traditionally uses dried beans, but we've also given an alternative for using our jarred Queen White Beans. Use what you love!
Book Credit: Tender by Lucy Tweed is published by Murdoch Books, £20.00, www.murdochbooks.co.uk
Photo Credit: © Rob Palmer 2026
Ingredients
300g dried white beans (such as cannellini or navy beans) or 2 jars Queen White Beans – with their bean stock
2 tablespoons olive oil
1 brown onion, finely chopped
2 carrots, peeled and diced
2 celery stalks, diced
3 garlic cloves, finely chopped
400g tinned diced tomatoes
1 bay leaf
1 teaspoon sweet paprika
½ bunch flat-leaf parsley, finely chopped
1.25 litres vegetable stock or water
salt
freshly ground black pepper
extra-virgin olive oil, to drizzle
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Directions
If using dried beans, soak them overnight in cold water. Drain and rinse. Place the beans in a pot, cover with fresh water, bring to the boil, then drain and rinse again. If you’re using Queen White Beans, skip this step and add them, bean stock and all, in step 3.
In a large pot, heat the olive oil over medium heat and cook the onion, carrot, celery and garlic until softened and fragrant.
Add the beans, tomatoes, bay leaf, paprika, parsley and stock. Season with salt and pepper.
Bring to the boil, then reduce to a gentle simmer and cook, uncovered, for about 1 hour, or until the beans are tender and the soup is rich and slightly thickened, adding extra water if necessary.
Taste and adjust the seasoning, if necessary, before serving hot with a drizzle of extra olive oil.
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