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–+ servings
Feature image healthy Greek bean stew with rice cozy Mediterranean comfort meal.

Greek Bean Stew with Rice (Fasolada Inspired)

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 people
Author: Nico Pallotta

  • 2 tablespoons extra virgin olive oil
  • 1 onion chopped
  • 4 carrots cut into discs
  • 1 rib celery chopped
  • 2 cloves garlic pressed or grated
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika + optional chili flakes for heat
  • 2 cans cannellini beans 15 oz / 400 g each can or 3 cups / 460 g cooked beans
  • 6 cups (1.5 L) vegetable broth add as much as you need to fully cook the rice and reach your desired consistency
  • 2 bay leaves optional - very Greek
  • ½ cup (100 g) basmati rice uncooked
  • ¾ teaspoon salt or more to taste + black pepper
  • 3 handfuls (100 g) spinach
  • 1 lemon the juice
  • ¼ cup (40 g) grated parmesan or crumbled feta for serving

  • Build the Flavor Base: Heat 2 tablespoons extra virgin olive oil in a large pot over medium heat. Add 1 onion, 4 carrots, and 1 rib celery. Cook for 4–5 minutes, stirring often, until they start to soften.
    Stir in 2 cloves garlic (grated/pressed), 1 tablespoon tomato paste, 1 teaspoon dried oregano, 1 teaspoon paprika, and chili flakes (if using) and cook for 1 minute, just until fragrant.
    Step one onion carrot and celery cooking with tomato paste and spices to build flavor base.
  • Add Beans and Broth: Add 2 cans cannellini beans (drained and rinsed), 6 cups vegetable broth, 2 bay leaves, ¾ teaspoon salt, and pepper. Stir, cover, and simmer for 10 minutes.
    Step two simmering beans and broth to develop rich Mediterranean taste.
  • Simmer with Rice: Add ½ cup basmati rice and simmer gently for about 10 minutes, stirring occasionally so the rice doesn’t stick. Add more broth or water if it gets too thick.
    Step three rice added in and cooking until tender and creamy in the pot.
  • Add Greens: When the rice is tender, stir in 3 handfuls spinach and cook for 1 minute, just until wilted. Taste and adjust for salt.
    Step four finish with spinach stirring until wilted.
  • Serve: Top with a generous squeeze of lemon, a drizzle of good olive oil, some grated parmesan or crumbled feta.
    Step five Greek bean stew with rice inspired by fasolada served in a bowl.
Substitutions
  • Olive oil → Avocado oil; light olive oil
  • Onion → Red onion; white onion; shallots
  • Carrots → Parsnips; sweet potatoes; pumpkin
  • Celery → Fennel
  • Garlic → Garlic powder; roasted garlic
  • Tomato paste → Tomato purée
  • Cannellini beans → Chickpeas; navy beans; butter beans
  • Vegetable broth → Chicken broth; water + bouillon
  • Rice → Arborio; jasmine; farro; basmati (original)
  • Oregano → Thyme; rosemary; Italian herb mix
  • Bay leaves → Optional (no strong substitute)
  • Paprika → Smoked paprika; chili flakes; cayenne
  • Spinach → Kale; chard
  • Lemon → Red wine vinegar; apple cider vinegar
  • Feta or parmesan → Low-fat Greek yogurt; Skyr
 
Tips
  • Sauté well: Fully soften onion, carrot, and celery for deep, cozy flavor.
  • Use canned beans: Rinse for a clean, quick stew.
  • Simmer gently: Low heat keeps rice tender and intact.
  • Adjust liquid: Add broth if things get too thick.
  • Stir occasionally: Prevents sticking and keeps it creamy.
  • Brighten at the end: Add lemon or vinegar for a classic Greek lift.
  • Switch up the beans: Chickpeas or navy beans make great variations.
  • Finish with olive oil: A final drizzle adds rich Mediterranean flavor.
  • Top your way: Parmesan, feta, herbs, or rotisserie chicken all work.
  • Store leftovers in an airtight container in the fridge for up to 4 days, or freeze them for up to 3 months.
     
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