25+ Delicious Greek White Bean Recipes for Every Meal

White beans, or “fasolia” as they are known in Greece, are a cornerstone of Greek cuisine.

These creamy legumes are not only versatile but also packed with nutrients, making them a staple in many traditional dishes.

From hearty stews and refreshing salads to dips and savory casseroles, Greek cooking has elevated the humble white bean to new heights.

Whether you’re looking for healthy plant-based meals or comforting family dishes, Greek white bean recipes are both delicious and nourishing.

In this collection of 25+ Greek white bean recipes, you’ll find a wide variety of options that highlight the robust flavors of Mediterranean ingredients like olive oil, lemon, garlic, fresh herbs, and vegetables.

Each recipe is designed to showcase the simplicity and richness of Greek cuisine while delivering hearty, wholesome meals that everyone will love.

So, if you’re looking to incorporate more plant-based proteins into your diet, these Greek white bean dishes are the perfect way to start!

25+ Delicious Greek White Bean Recipes for Every Meal

Greek white bean recipes offer a wonderful combination of nutrition, flavor, and versatility.

From traditional dishes like fasolada and gigantes plaki to modern takes on white bean salads and casseroles, these recipes make it easy to enjoy a variety of meals using this humble legume.

Whether you’re cooking for yourself or hosting a gathering, these recipes will impress your guests with their simplicity, taste, and authenticity.

The Mediterranean diet is known for promoting longevity and health, and incorporating white beans into your meals is a step in that direction.

So, why not dive into these 25+ Greek white bean recipes and bring the flavors of Greece to your kitchen?

Greek White Bean Salad with Feta and Olives

This Greek White Bean Salad is a refreshing and hearty dish that combines the creaminess of white beans with the salty tang of feta cheese and the briny flavor of Kalamata olives. Perfect as a side dish or a light main course, this salad is not only nutritious but also packed with Mediterranean flavors that are sure to please.

Ingredients:

• 2 cups canned white beans (such as cannellini or great northern), rinsed and drained
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, finely chopped
• 1/2 cup Kalamata olives, pitted and sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh parsley, chopped
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the white beans, cherry tomatoes, red onion, olives, feta cheese, and parsley.
2. In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper.
3. Pour the dressing over the bean mixture and gently toss to combine.
4. Let the salad sit for at least 30 minutes to allow the flavors to meld.
5. Serve chilled or at room temperature.

This Greek White Bean Salad is an excellent way to enjoy the wholesome goodness of beans in a vibrant and flavorful dish. The combination of fresh vegetables, tangy feta, and olives creates a delightful contrast of textures and flavors. Whether you serve it at a barbecue, picnic, or as a light lunch, this salad is sure to become a favorite in your recipe collection.

Greek White Bean Stew (Fasolada)

Fasolada, often referred to as the national dish of Greece, is a hearty and comforting white bean stew. Made with simple, wholesome ingredients, this dish showcases the flavors of tomatoes, olive oil, and a variety of vegetables. It’s perfect for cold days and can easily be made in large batches for meal prep.

Ingredients:

• 1 cup dried white beans (such as cannellini or great northern), soaked overnight
• 1/4 cup olive oil
• 1 onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Drain and rinse the soaked beans. In a large pot, cover them with fresh water and bring to a boil. Cook for about 30 minutes, then drain and set aside.
2. In the same pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, and sauté until the vegetables are softened (about 5-7 minutes).
3. Stir in the garlic and cook for another minute until fragrant.
4. Add the diced tomatoes, vegetable broth, cooked beans, oregano, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and let it simmer for about 45 minutes, or until the beans are tender.
5. Adjust seasoning as necessary and serve hot, garnished with fresh parsley.

This Greek White Bean Stew is the epitome of comfort food, with its rich flavors and satisfying texture. The simmering of beans and vegetables creates a deliciously hearty meal that is both nutritious and fulfilling. Perfect for family gatherings or cozy dinners, this stew is not only a staple in Greek cuisine but also a wonderful dish to warm you up on chilly days.

Baked Greek White Beans (Gigantes Plaki)

Gigantes Plaki is a traditional Greek dish featuring large white beans baked in a savory tomato sauce, often flavored with herbs and spices. This dish is both a delicious vegetarian option and a great source of protein, making it a versatile addition to any meal. Served hot or cold, it’s a dish that’s full of flavor and history.

Ingredients:

• 2 cups large dried white beans (such as gigantes or butter beans), soaked overnight
• 1/4 cup olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 can (14 oz) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1/2 teaspoon cinnamon
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Drain and rinse the soaked beans, then place them in a large pot with fresh water. Bring to a boil and cook for about 1 hour or until tender. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Add the garlic and sauté for another minute.
4. Stir in the crushed tomatoes, tomato paste, oregano, cinnamon, salt, and pepper. Bring to a simmer and cook for about 10 minutes.
5. In a large baking dish, combine the cooked beans and tomato sauce, mixing well. Cover with aluminum foil and bake for about 30 minutes.
6. Remove the foil and bake for an additional 10-15 minutes until the sauce is thickened and bubbly. Garnish with fresh parsley before serving.

Baked Greek White Beans (Gigantes Plaki) is a truly delightful dish that showcases the heartiness of beans combined with the rich flavors of Mediterranean cooking. The combination of the tender beans and the robust tomato sauce makes it a satisfying meal that can stand alone or be served alongside grilled meats or crusty bread. This dish not only fills the belly but also warms the heart, making it a beloved recipe in Greek homes.

Greek White Bean Dip (Fava)

Fava is a traditional Greek dip made from yellow split peas, but this variation features creamy white beans for a smooth and satisfying texture. This versatile dip is perfect for spreading on crusty bread or using as a dip for fresh vegetables. It’s simple to prepare and packed with flavor, making it an excellent appetizer or snack.

Ingredients:

• 1 can (15 oz) white beans, rinsed and drained
• 1/4 cup tahini
• 2 tablespoons olive oil, plus more for drizzling
• 1 garlic clove, minced
• 2 tablespoons lemon juice
• 1/2 teaspoon ground cumin
• Salt and pepper, to taste
• Paprika, for garnish
• Fresh parsley, for garnish

Instructions:

1. In a food processor, combine the white beans, tahini, olive oil, garlic, lemon juice, cumin, salt, and pepper. Blend until smooth and creamy.
2. Taste and adjust the seasoning, adding more lemon juice or salt as needed.
3. Transfer the dip to a serving bowl and drizzle with additional olive oil. Sprinkle with paprika and garnish with fresh parsley.
4. Serve with pita bread, crackers, or fresh vegetables.

This Greek White Bean Dip (Fava) is a delightful twist on a classic recipe, offering a creamy texture and a burst of flavor. The combination of tahini, garlic, and lemon juice elevates the white beans, making this dip both nutritious and satisfying. Perfect for parties or casual gatherings, it’s an easy yet elegant appetizer that will impress your guests.

Greek White Bean and Spinach Casserole

This Greek White Bean and Spinach Casserole is a wholesome and comforting dish that combines tender white beans with nutritious spinach and a blend of Mediterranean flavors. Baked to perfection, this casserole is not only delicious but also makes for a great vegetarian option for family dinners or potlucks.

Ingredients:

• 2 cups canned white beans, rinsed and drained
• 4 cups fresh spinach, chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 1/2 cup feta cheese, crumbled
• 1/2 cup breadcrumbs
• 1/4 cup olive oil
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 1/4 cup fresh dill or parsley, chopped (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add the onion and cook until soft, about 5 minutes. Stir in the garlic and cook for an additional minute.
3. Add the chopped spinach to the skillet and cook until wilted, about 3-4 minutes. Season with salt, pepper, and oregano.
4. In a large mixing bowl, combine the white beans, sautéed spinach mixture, feta cheese, and half of the breadcrumbs. Mix well.
5. Transfer the mixture to a greased baking dish and sprinkle the remaining breadcrumbs on top.
6. Bake for 25-30 minutes, or until the top is golden and crispy.
7. Garnish with fresh dill or parsley, if desired, before serving.

This Greek White Bean and Spinach Casserole is a nourishing and flavorful dish that embodies the essence of Greek home cooking. The combination of white beans and spinach creates a satisfying meal, while the feta cheese adds a delightful creaminess and tang. Perfect as a main dish or side, this casserole is a great way to incorporate more plant-based meals into your diet, ensuring everyone at the table leaves satisfied.

Greek-Style White Beans with Lemon and Herbs

This recipe for Greek-Style White Beans with Lemon and Herbs is a vibrant, zesty dish that highlights the natural flavors of white beans enhanced by fresh herbs and a squeeze of lemon. It’s a fantastic side dish that pairs well with grilled meats or can be enjoyed on its own as a light meal.

Ingredients:

• 2 cups canned white beans, rinsed and drained
• 1/4 cup olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• 1 clove garlic, minced
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, salt, and pepper. Whisk together until well blended.
2. Add the drained white beans, parsley, and dill to the bowl. Gently toss to coat the beans evenly with the dressing.
3. Allow the beans to marinate for at least 20 minutes at room temperature to enhance the flavors.
4. Serve at room temperature or chilled, garnished with additional fresh herbs if desired.

Greek-Style White Beans with Lemon and Herbs is a simple yet flavorful dish that beautifully showcases the versatility of white beans. The bright flavors of lemon and fresh herbs elevate the dish, making it a refreshing complement to any meal. Whether served as a side or enjoyed as a light lunch, this recipe is an excellent way to embrace the vibrant tastes of Greek cuisine.

Greek White Bean and Tomato Stew

This Greek White Bean and Tomato Stew is a hearty, one-pot meal that brings together the rich flavors of tomatoes, aromatic spices, and tender white beans. The dish is comforting and satisfying, making it a perfect choice for a family dinner or a cozy night in. Its robust flavors make it a staple in Greek households, and it can easily be adapted to include seasonal vegetables.

Ingredients:

• 2 cups canned white beans, rinsed and drained
• 1 can (14 oz) diced tomatoes
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1/4 cup olive oil
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh basil or parsley, for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery, and sauté until the vegetables are softened, about 5-7 minutes.
2. Stir in the garlic, oregano, and smoked paprika, cooking for an additional minute until fragrant.
3. Add the diced tomatoes and white beans to the pot, along with salt and pepper. Stir to combine.
4. Simmer the stew on low heat for about 20-25 minutes, allowing the flavors to meld and the stew to thicken.
5. Serve hot, garnished with fresh basil or parsley.

The Greek White Bean and Tomato Stew is a vibrant and nourishing dish that perfectly balances flavors and textures. The combination of beans and vegetables in a rich tomato base provides not only a satisfying meal but also a nutritious option that can be enjoyed any day of the week. This stew is a wonderful way to warm up on chilly evenings and is even better the next day, making it a great choice for meal prep or leftovers.

Greek White Bean Pilaf with Lemon and Herbs

This Greek White Bean Pilaf is a delightful dish that combines the earthiness of white beans with fragrant rice and a medley of herbs. The pilaf is brightened with lemon juice and zest, making it a refreshing side dish that pairs beautifully with grilled meats or can stand alone as a vegetarian main course. Its simplicity and flavor make it a go-to recipe for any occasion.

Ingredients:

• 1 cup long-grain rice (such as basmati or jasmine)
• 2 cups vegetable broth
• 1 can (15 oz) white beans, rinsed and drained
• 1/4 cup olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• Zest and juice of 1 lemon
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 1/4 cup fresh parsley, chopped, for garnish

Instructions:

1. In a large saucepan, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 5 minutes. Stir in the garlic and cook for another minute.
2. Add the rice to the pan, stirring to coat the grains with oil. Cook for 2-3 minutes until the rice becomes slightly toasted.
3. Pour in the vegetable broth, white beans, lemon zest, lemon juice, oregano, salt, and pepper. Bring to a boil.
4. Once boiling, reduce the heat to low, cover the pot, and simmer for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
5. Fluff the pilaf with a fork and garnish with fresh parsley before serving.

The Greek White Bean Pilaf with Lemon and Herbs is a delightful celebration of flavors that captures the essence of Mediterranean cuisine. The fragrant rice combined with the creamy beans creates a dish that is both filling and refreshing. Whether served as a side dish or enjoyed on its own, this pilaf is a fantastic addition to your culinary repertoire, providing a delicious and nutritious option for any meal.

Greek White Bean Soup (Fasolada Soup)

Fasolada Soup is a traditional Greek soup that highlights the simplicity and flavor of white beans. This hearty soup is packed with vegetables and aromatic herbs, making it a wholesome meal that is both comforting and nutritious. Perfect for serving on chilly nights, this soup is a staple in Greek cuisine and is known for its robust flavors and satisfying consistency.

Ingredients:

• 1 cup dried white beans, soaked overnight
• 1/4 cup olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 can (14 oz) crushed tomatoes
• 6 cups vegetable broth
• 1 teaspoon dried oregano
• 1/2 teaspoon thyme
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Drain and rinse the soaked beans. In a large pot, cover them with fresh water and bring to a boil. Cook for about 30 minutes, then drain and set aside.
2. In the same pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, and sauté until the vegetables are softened (about 5-7 minutes).
3. Stir in the garlic and cook for another minute until fragrant.
4. Add the crushed tomatoes, vegetable broth, cooked beans, oregano, thyme, salt, and pepper. Bring to a boil, then reduce heat and let it simmer for about 45 minutes, or until the beans are tender.
5. Adjust seasoning as necessary and serve hot, garnished with fresh parsley.

Greek White Bean Soup (Fasolada Soup) is a comforting and nourishing dish that brings warmth and satisfaction with every spoonful. The combination of beans and vegetables creates a hearty soup that is not only filling but also packed with nutrients. This recipe is perfect for a cozy dinner or a nutritious lunch, showcasing the flavors of Greek cuisine while providing a healthy option for your meal rotation. Whether enjoyed on its own or with a slice of crusty bread, this soup is sure to become a favorite.

Greek White Bean and Roasted Vegetable Salad

This Greek White Bean and Roasted Vegetable Salad is a vibrant, colorful dish that combines the creaminess of white beans with the sweet, caramelized flavors of roasted vegetables. Tossed in a zesty lemon-olive oil dressing, this salad is not only a feast for the eyes but also a nutritious and filling option for lunch or dinner. Perfect for meal prep, this salad can be enjoyed cold or at room temperature.

Ingredients:

• 2 cups canned white beans, rinsed and drained
• 1 red bell pepper, chopped
• 1 zucchini, sliced
• 1 red onion, chopped
• 1 cup cherry tomatoes, halved
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• Zest and juice of 1 lemon
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Preheat your oven to 425°F (220°C). On a baking sheet, combine the chopped red bell pepper, zucchini, red onion, and cherry tomatoes. Drizzle with olive oil, salt, and pepper, and toss to coat.
2. Roast the vegetables in the oven for 20-25 minutes, or until they are tender and slightly caramelized.
3. In a large bowl, combine the roasted vegetables, white beans, red wine vinegar, lemon zest, lemon juice, oregano, and additional salt and pepper to taste.
4. Gently toss the salad to combine, then let it sit for about 10 minutes to allow the flavors to meld.
5. Serve warm or at room temperature, garnished with fresh basil.

The Greek White Bean and Roasted Vegetable Salad is a colorful and nutritious dish that captures the essence of Mediterranean flavors. The roasted vegetables provide a delightful sweetness that pairs beautifully with the creamy white beans, making this salad both satisfying and wholesome. It’s an ideal choice for gatherings, potlucks, or simply enjoying as a healthy meal at home.

Greek White Bean and Quinoa Stuffed Peppers

These Greek White Bean and Quinoa Stuffed Peppers are a hearty and nutritious dish that showcases the flavors of Greece in a fun and visually appealing way. The combination of protein-rich quinoa and white beans, along with fresh herbs and spices, makes for a filling meal that is perfect for a family dinner or a meal prep option. Topped with feta cheese, these stuffed peppers are both delicious and satisfying.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup cooked quinoa
• 1 can (15 oz) white beans, rinsed and drained
• 1 cup diced tomatoes (canned or fresh)
• 1/2 cup onion, chopped
• 1/4 cup olive oil
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon cumin
• Salt and pepper, to taste
• 1/2 cup feta cheese, crumbled (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Place the peppers upright in a baking dish.
2. In a large bowl, combine the cooked quinoa, white beans, diced tomatoes, onion, olive oil, parsley, oregano, cumin, salt, and pepper. Mix until well combined.
3. Spoon the quinoa and bean mixture into each bell pepper, packing it down gently.
4. If using, sprinkle crumbled feta cheese on top of each stuffed pepper.
5. Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the peppers are tender.
6. Serve warm, garnished with additional fresh herbs if desired.

Greek White Bean and Quinoa Stuffed Peppers are a delightful and nutritious dish that makes for a beautiful presentation at any meal. The combination of quinoa and white beans provides a hearty and satisfying filling, while the fresh herbs add a burst of flavor. This recipe is perfect for meal prep, and the stuffed peppers can be enjoyed throughout the week, either as a main dish or as a nutritious side.

Greek White Bean and Kale Skillet

This Greek White Bean and Kale Skillet is a quick and easy dish that highlights the nutritious benefits of kale paired with the creamy texture of white beans. Enhanced with garlic, lemon, and a splash of olive oil, this dish is not only vibrant but also full of flavor. It’s a perfect weeknight meal that comes together in one pan, making cleanup a breeze.

Ingredients:

• 2 cups canned white beans, rinsed and drained
• 4 cups kale, chopped (stems removed)
• 1 onion, chopped
• 2 garlic cloves, minced
• 1/4 cup olive oil
• 1 teaspoon red pepper flakes (optional)
• Zest and juice of 1 lemon
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add the onion and sauté until soft and translucent, about 5 minutes.
2. Stir in the garlic and red pepper flakes (if using), cooking for another minute until fragrant.
3. Add the chopped kale to the skillet, cooking until wilted, about 3-4 minutes.
4. Stir in the white beans, lemon zest, lemon juice, salt, and pepper. Cook for an additional 2-3 minutes until heated through.
5. Serve warm, garnished with fresh parsley.

The Greek White Bean and Kale Skillet is a wholesome and nutritious meal that comes together in no time. The combination of kale and white beans creates a satisfying dish that is rich in flavor and health benefits. This recipe is perfect for busy weeknights or a quick lunch, showcasing how simple ingredients can create a delicious and nourishing meal. Enjoy this dish as a standalone meal or paired with crusty bread for a complete dining experience.

Greek White Bean and Artichoke Dip

This Greek White Bean and Artichoke Dip is a creamy, flavorful spread that combines the richness of white beans with the tanginess of artichokes and the brightness of lemon. Perfect for parties or casual gatherings, this dip is a crowd-pleaser and can be served with pita chips, crackers, or fresh vegetables. It’s simple to prepare and makes for a delicious appetizer that brings a taste of the Mediterranean to your table.

Ingredients:

• 1 can (15 oz) white beans, rinsed and drained
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1/4 cup tahini
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 garlic clove, minced
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. In a food processor, combine the white beans, artichoke hearts, tahini, olive oil, lemon juice, garlic, oregano, salt, and pepper. Blend until smooth and creamy.
2. Taste and adjust seasoning as needed.
3. Transfer the dip to a serving bowl and drizzle with olive oil. Garnish with fresh parsley.
4. Serve with pita chips, crackers, or fresh veggies.

This Greek White Bean and Artichoke Dip is a delightful blend of flavors and textures that is sure to impress your guests. The creaminess of the white beans paired with the briny artichokes creates a rich and satisfying dip that is both healthy and indulgent. Perfect for any occasion, this dip is a great way to introduce the flavors of Greece to your appetizers, making it a favorite at gatherings and parties.

Greek White Bean and Mushroom Stew

This Greek White Bean and Mushroom Stew is a hearty, flavorful dish that showcases the earthiness of mushrooms combined with the creamy texture of white beans. The addition of herbs and spices creates a rich, aromatic stew that is perfect for cozy nights. This dish is not only filling but also a wonderful way to enjoy the nutritious benefits of beans and vegetables in a single bowl.

Ingredients:

• 2 cups canned white beans, rinsed and drained
• 8 oz mushrooms, sliced (cremini or button)
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 carrot, diced
• 1/4 cup olive oil
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and carrot, sautéing until softened, about 5-7 minutes.
2. Stir in the garlic and mushrooms, cooking for another 5 minutes until the mushrooms are browned.
3. Add the diced tomatoes, vegetable broth, white beans, thyme, oregano, salt, and pepper. Bring to a boil.
4. Reduce the heat to low and let the stew simmer for 20-25 minutes, allowing the flavors to meld.
5. Serve hot, garnished with fresh parsley.

The Greek White Bean and Mushroom Stew is a comforting and nutritious dish that embodies the heartiness of Mediterranean cooking. The combination of white beans and mushrooms creates a satisfying texture, while the aromatic herbs enhance the dish’s depth of flavor. This stew is perfect for a warming dinner and can be easily adapted with seasonal vegetables, making it a versatile addition to your recipe collection.

Greek White Bean Pasta

This Greek White Bean Pasta is a quick and easy dish that combines al dente pasta with creamy white beans, fresh vegetables, and a zesty lemon dressing. Packed with protein and fiber, this dish is both nourishing and satisfying. It’s a perfect choice for a weeknight dinner or a light lunch, offering a delicious way to enjoy the flavors of Greece in a modern pasta dish.

Ingredients:

• 8 oz pasta (e.g., penne or fusilli)
• 1 can (15 oz) white beans, rinsed and drained
• 1 cup cherry tomatoes, halved
• 1 zucchini, diced
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• Zest of 1 lemon
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh basil or parsley, for garnish

Instructions:

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the diced zucchini and sauté until tender, about 4-5 minutes.
3. Stir in the cherry tomatoes and cook for an additional 2-3 minutes until softened.
4. Add the white beans, cooked pasta, lemon juice, lemon zest, oregano, salt, and pepper to the skillet. Toss everything together and cook for another 2-3 minutes until heated through.
5. Serve warm, garnished with fresh basil or parsley.

Greek White Bean Pasta is a delightful and simple dish that captures the essence of Mediterranean flavors in a quick meal. The combination of white beans and fresh vegetables creates a satisfying and nourishing pasta dish that is easy to prepare and full of taste. Whether enjoyed for lunch or dinner, this recipe is a wonderful way to incorporate the goodness of beans and veggies into your diet, making it a favorite for any pasta lover.

Note: More recipes are coming soon!