Fasolada-Greek white bean soup is a beloved staple of Greek cuisine and culture. Our hearty filling soup is perfect for cold weather providing comfort on the chilliest of days. You will be amazed by the simplicity and flavor of this satisfying meal.

If you love this Fasolada-Greek White Bean Soup, you will also love Gigantes Beans & Roasted Tomatoes, Chicken Stew With Lemony Cannellini Beans, or Red Bean Soup With Greens!

A bowl with fasolada-Greek white bean soup, slices of bread and partial view of another bowl.

Why this recipe sings

  • A traditional way to “celebrate” the beginning of winter in Greece is to make a big pot of fasolada – Greek white bean soup.
  • It is a classic Greek staple that generations of Greeks grew up with and still enjoy today.
  • It is a cost-effective healthy soup made with pantry ingredients.
  • Fasolada is a healthy and nutritious dish with plenty of protein, fiber, and vitamins from the beans and vegetables.
  • For serving, add good bread, anchovies, marinated olives, and Greek feta to complete a fabulous meal.

Ingredients

  • Dry white beans. The whiter color the beans are the freshest they are. Fresh beans need less soaking and cook faster.
  • Onions, carrots, celery and garlic. The classic vegetable combination is the base of many recipes worldwide.
  • Tomatoes and tomato paste. Use good quality canned tomatoes, like San Marzano Gustarosso or San Merican.
  • Extra virgin olive oil.
  • Broth. Vegetable or chicken.
  • Sea salt, freshly ground pepper, and dried oregano.
  • Fresh parsley. Chopped parsley is used for cooking and serving.

Step by step fasolada

Soak the beans

  • The white beans should be soaked for ten hours. Soaking is recommended to resolve digestive issues and reduce cooking time.
  • Add the beans in a large pot. Fill the pot with plenty of water to cover the beans. Add a pinch of salt. Stir and let the beans soak for 10 hours or overnight.
  • When you are ready to make the soup, rinse the beans well, return them to the pot with enough water to cover them and boil for 20 min. Drain beans and set aside.
Carrots, celery and onions in a pot cooking.
  1. Place a large stock pot over medium-high heat. Add 2-3 tbsp olive oil. Sauté the chopped onions for 2-3 min until translucent. Add the garlic.
  2. Stir and add the carrots, celery, and tomato paste. Stir again well. Season with salt and pepper and dried oregano. Sauté for 2-3 min, stirring to allow flavors to develop.
Beans, 
carrots, celery and parsley in a pot cooking.
  1. Add the beans and the tomatoes. Stir and add the chicken stock, parsley, and enough water to cover the beans, plus an extra inch.
  2. Stir well and let them simmer for 2 hours or until beans are soft. Add more water or stock if you need to.
  3. Adjust salt and pepper to taste and serve.
A bowl with fasolada-Greek white bean soup, slices of bread and partial view of another bowl.

Useful tips

  • I prefer to make this white bean soup a day ahead. The beans go in plenty of water in the morning; by early evening, they are ready to be cooked. The soup simmers all evening. The broth develops, thickens lightly, and turns delicious. It is worth the wait.
  • The fresher the dry beans, the less cooking they need. If your bag of dry white beans has been sitting in your pantry for a while, be prepared for longer cooking.
  • You can substitute the broth with two bouillon cubes. Please use boullion cubes without palm oil or pick ones with sustainable palm oil like Bou.

What to serve with fasolada

You can’t go wrong with warm, crusty bread like our olive oil loaf or pita bread. Add marinated olives, fried calamari-kalamarakia, and our eggplant or chickpea fritters, and you are all set.

Check out my Greek pantry staples 

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Fasolada-Greek white bean soup, in bowl with a spoon.

Fasolada-Greek White Bean Soup

by Jenny | The Greek Foodie
Fasolada-Greek white bean soup is a beloved staple of Greek cuisine. Enjoy this simple recipe with only a few basic ingredients for a flavorful and satisfying meal.
5 from 16 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Bean soaking time 10 hours
Course Main Course, Soup
Cuisine Greek
Servings 8
Calories 385 kcal

Ingredients
  

  • 2 lb dry white beans
  • 1 onion diced
  • 4 garlic cloves diced
  • 3 carrots cut in 1/4 inch pieces
  • 2 stalks celery cut in 1/4 inch pieces
  • 1/2 cup extra virgin olive oil
  • 32 oz broth chicken or vegetable
  • 28 oz tomatoes crushed or chopped
  • 2 tablespoons tomato paste
  • 1/2 cup parsley roughly chopped
  • 1 tablespoon dried oregano
  • sea salt
  • freshly ground pepper

For serving

  • 1 tablespoon parsley roughly chopped, optional
  • 1 tablespoon chili pepper flakes optional

Instructions
 

Soak the beans

  • Add the beans in a large pot. Fill the pot with plenty of water to cover the beans and more. Add a pinch of salt. Stir and let the beans soak for 10 hours or overnight.
    When you are ready to cook, rinse the beans well, put them back into the pot with enough water to cover them, and cook on high heat for 20 min. 
    Drain beans and set aside.

Make fasolada

  • Add 2-3 tablespoons olive oil to the stock pot over medium-high heat. Sauté the onions for 2-3 min, until translucent. Add the garlic, carrots, celery, and tomato paste.
    Stir and season with sea salt, freshly ground pepper, and dried oregano.
    Sauté for 2-3 min while stirring to allow flavors to develop.
  • Add the beans and the tomatoes. Stir and add the chicken stock and parsley. Add enough water to cover the beans, plus an extra inch.
    Stir well and cook for 60 min or until beans are soft.
    Add more water or stock if you need too.
    Adjust sea salt and pepper to taste and serve.

Notes

  • Serve in bowls with a sprinkle of chili pepper flakes and a piece of warm bread for dipping.
  • You can complete your meal by adding anchovies, some olives, and good Greek feta.
Nutritional Info – Please remember that nutritional information provided is only an estimate and can vary based on the products used.

Nutrition

Calories: 385kcalCarbohydrates: 51gProtein: 16gFat: 15gSaturated Fat: 2gSodium: 502mgPotassium: 1942mgFiber: 14gSugar: 14gVitamin A: 7840IUVitamin C: 76mgCalcium: 186mgIron: 6mg
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Fasolada - Greek White Bean Soup

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Recipe Rating




31 Comments

  1. 5 stars
    Definitely making this very soon! Every Sunday evening we have a soup, to reset for the new week, and I’m always trying to make a new one (most of the time I just invent based on the ingredients I have at home). Thank you for this wonderful, hearty soup recipe. I also really appreciate your comment about choosing a bouillon cube without palm oil ♥
    Pinned and shared

  2. 5 stars
    Your presentation itself makes me feel warm. This soup is best done when tomatoes are in season. Looks fresh and healthy and yum too.

  3. 5 stars
    This soup was delicious! I loved how it was vegetarian and saved half for dinner tonight. Such a hearty fall dinner! Thank you.

  4. 5 stars
    It’s soup season!! I am loving this soup and I think it would smell so amazing simmering on the stove all day. Pinning this recipe to make at another time!

  5. 5 stars
    Even though winter is definitely not my favorite season, this soup is a winter celebration I can 100% get behind! So hearty and warming and comforting! And I love the additions you suggested … especially the greek olives and feta (along with some gorgeous bread, of course)! What a meal!

  6. 5 stars
    My friend’s mom is from Poros and she used to make her version of fasolada for us during the winter. I loved it as it reminded me so much of her.

  7. 5 stars
    This is one of my favourite soups! I just love everything about it, from that wonderful, cosy flavour to chunky texture, it’s a winner with our family every time!

  8. 5 stars
    I am so glad that it is soup season. I would have soup every day of the year although Hubby isn’t quite as enthusiastic. This soup has all of the flavors I look for in a soup. Plus it has beans – such an under-rated protein. I love the touch of pepper flakes in the soup for the spice. This soup is on the menu this week.

    1. Hi Ann!
      Yes, you can use jarred white beans. Rinse and drain the beans well; add them to the pot with the carrots and celery and saute for a couple of minutes. Add tomatoes, broth, etc and simmer soup until all veggies are cooked to your likeness.
      Have a happy new year!
      Thank you! x Jenny

  9. 5 stars
    What a delicious soup this is and so easy to make. I love bean soup and I loved a big bowl of hot soup with crusty bread for dinner tonight. I used vegetable stock instead of chicken stock.