Fasolada - Greek white bean soup is delicious and comforting. Easy to make it has everything you need to cozy up with when the weather gets chillier.
A traditional way to "celebrate" the beginning of winter in Greece is to make a big pot of fasolada - white bean soup. This Greek soup comes from very humble beginnings and has the promise of a glorious future 🙂
Once considered the "poor" man's food this white bean soup is a classic Greek staple that generations of Greeks grew up with and still enjoy today. All you need really is a piece (or two) of good bread to pair it with. Additionally you can add anchovies, nice greek olives and greek feta to your meal.
This humble fasolada is delicious, filling, comforting and everything you need to warm up when the weather gets chillier.
Ingredients
- Dry white beans
- Onions
- Garlic
- Carrots
- Celery
- Extra virgin olive oil
- Chicken broth
- Tomatoes
- Tomato paste
- Parsley
- Dry oregano
- Sea salt
- Freshly ground pepper
Soaking the white beans
This white bean soup recipe is very easy. You basically throw everything in a large pot and wait for it to be cooked. The only delay is the soaking of the beans.
The white beans have to be soaked for ten hours. Soaking them before cooking is recommended to resolve digestive issues, and it also reduces cooking times.
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, rinse them really well, put them back into the pot with enough water to cover them and boil for 20 min. Drain beans and set aside.
In medium heat add 2-3 tbsp olive oil in the pot. Add the onion. Sauté for 2-3 min, until onions are translucent. Add the garlic.( Image 1)
Stir and add the carrots, celery, and tomato paste. Stir again well. Season with salt and pepper and the dry oregano. Sauté for 2-3 min mixing everything well to allow flavors to develop. ( Image 2)
Add the beans and the tomatoes. Stir and add the chicken stock, parsley and enough water to cover the beans plus an extra inch. ( Image 3)
Stir well and let them simmer for 2 hours or until beans are soft. Add more water or stock if you need too. ( Image 4)
Adjust salt and pepper to taste and serve.
- I like to make fasolada the day before I want to enjoy it. I soak the beans in plenty of water early in the morning and in 10 hours they are ready to be cooked. The soup simmers all evening while we have have dinner, watch our favorites on HBO or play board games. The broth develops, thickens lightly and turns really delicious. It is worth the wait.
- The fresher the dry beans the least time of cooking they need. If your bag of dry white beans has been sitting in your pantry for a while, be prepared for longer cooking. Nothing wrong with that, just be aware.
- You can substitute the broth with 2 bouillon cubes (and plenty of water). Please use the ones without palm oil, or with sustainable palm oil like Bou.
You may also like:
- This instant pot gigantes beans & roasted tomatoes recipe is such a warming and hearty dish.
- A chicken stew with lemony cannellini beans makes a rustic simple meal.
- Roasted beans in tomato sauce – gigantes plaki is another classic Greek dish you may enjoy.
Check out my Greek pantry staples
Cooked this? Rate this recipe! You can also leave a comment below. I love hearing from you!
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Fasolada-Greek White Bean Soup
Ingredients
- 2 lb dry white beans
- 1 onion diced
- 4 garlic cloves diced
- 3 carrots cut in ¼ inch pieces
- 2 stalks celery cut in ¼ inch pieces
- ½ cup extra virgin olive oil
- 32 oz chicken broth
- 28 oz tomatoes diced
- 2 tablespoons tomato paste
- ½ cup parsley roughly chopped
- 1 tablespoon dry oregano
- sea salt
- freshly ground pepper
For serving
- 1 tablespoon parsley roughly chopped optional
- 1 tablespoon chili pepper flakes optional
Instructions
- 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 them really well, put them back into the pot with enough water to cover them and cook in high heat for 20 min. Drain beans and set aside.
- In medium heat add 2-3 tbsp olive oil in the pot. Add the onions. Sauté for 2-3 min, until onions are translucent. Add the garlic. Stir and add carrots, celery, and tomato paste. Stir again well. Season with salt and pepper and the dry oregano. Sauté for 2-3 min mixing everything well 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 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.
Nutrition
Francesca says
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
Jenny Skrapaliori-Graves says
Thank you Francesca! I love this soup very much, it is humble, simple and delicious. Hope you will enjoy it!
veenaazmanov says
Your presentation itself makes me feel warm. This soup is best done when tomatoes are in season. Looks fresh and healthy and yum too.
Jenny Skrapaliori-Graves says
Thank you so much Veena!
Colleen says
This soup is simple to make, hearty, healthy and best of all delicious. I will be making it again for sure.
Jenny Skrapaliori-Graves says
Thanks so much Colleen! Very happy you liked it!
Leslie says
I love to try new soup recipes and this looks like something I would enjoy!
Jenny Skrapaliori-Graves says
Thanks so much Leslie!
Kathryn Donangelo says
This soup was delicious! I loved how it was vegetarian and saved half for dinner tonight. Such a hearty fall dinner! Thank you.
Jenny Skrapaliori-Graves says
Thanks so much Kathryn! Very happy you like it!
Bernice Hill says
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!
Jenny Skrapaliori-Graves says
Thanks so much Bernice! It does smell amazing!
Shelley says
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!
Jenny Skrapaliori-Graves says
It is really great! Thanks so much Shelley!
Marta says
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.
Jenny Skrapaliori-Graves says
Thanks so much Marta!
Kushigalu says
This soup looks amazingly delicious. Perfect for the weather here. Just can't wait to try!
Jenny Skrapaliori-Graves says
Hope you will like it! Thanks so much Kushigalu!
Anna says
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!
Jenny Skrapaliori-Graves says
Thanks you Anna! So happy you like it!
Marisa F. Stewart says
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.
Jenny Skrapaliori-Graves says
Thanks so much Marissa! So happy you like it!
Ann Hood says
Can white beans from a jar be used therefore cutting out the soaking ?
Jenny Skrapaliori-Graves says
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
Marie says
Simple, lovely and very delicious.
Jenny Skrapaliori-Graves says
Thank you so much, Marie!
Ashley S says
When do you add the rest of the 1/2 cup olive oil? I'm not seeing it in the directions.
Jenny Skrapaliori-Graves says
Hi Ashley!
You can use it for drizzling a little over bowls for serving. I forgot to put a note about it, thank you for pointing it out.
Hope you like the soup!
Thanks so much,
x Jenny