One Pot Meal – Fasolada

One Pot Meal – Fasolada

Greek Weight Loss Soup

I love one pot meals!  You just essentially throw all of your ingredients into one pot, cook them and you’re done.  So simple, so easy!!

Considered the National Food of the Greeks, fasoli is the Greek meaning for the word “beans” and so this a delicious bean soup.  It has a nice kick to it too!!

For those of you starting a weight loss journey in 2022, this recipe is really low in calories. It only has 188 calories per serving. I enjoyed it with crispy, crunchy roasted Brussel sprouts, which really brought it to life! 

It also is a good source of protein, incredibly high in fiber and an excellent source of Vitamin A, Vitamin C, iron and calcium!!

Generally made with dried beans, I opted to use canned beans to save time.  You can also use an instapot to quickly cook dried beans if you prefer to go the traditional route. 

Servings: 8


  • Olive oil
  • 1 large onion, chopped
  • 2 carrots, diced
  • 3 celery stalks, diced
  • 4 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 2-15 ounce cans of haricot beans (cannellini or Navy) – drained and rinsed thoroughly OR 4 cups white beans cooked from scratch. 
  • 1-15 ounce cans of crushed tomatoes
  • 5 cups vegetable broth – low sodium if desired.
  • 3 teaspoons dried Italian herbs
  • 1 teaspoon red chili flakes
  • 2 bay leaves
  • 1 -2 handfuls of organic spinach.
  • Ground pepper to taste

Optional: Curly parsley, kalamata olives and vegan feta cheese. 


  1. Warm 1-2 tablespoons of extra virgin olive oil into a pot over medium high heat.
  2. Add onion, celery, carrots and garlic.  Cook for 5 minutes, stirring frequently. 
  3. Add tomato paste, stir and cook for one minute.
  4. Add beans, crushed tomatoes, broth, Italian herbs, chili flakes and bay leaves. Mix well. Bring to a boil then simmer on low for 30-40 minutes until carrots and celery are soft.
  5. 10 minutes before recipe is done, add spinach leaves and ground pepper. Cook until spinach is wilted. 
  6. Add one serving to a bowl.  Top with optional parsley, olives or vegan feta.  Serve hot!

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