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.

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.
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.

Add the beans and the tomatoes. Stir and add the chicken stock, parsley, and enough water to cover the beans, plus an extra inch.
Stir well and let them simmer for 2 hours or until beans are soft. Add more water or stock if you need to.
Adjust salt and pepper to taste and serve.

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.