Fasolada (White Bean Soup)
A hearty and comforting traditional Greek white bean soup, simmered with aromatic vegetables and herbs in a rich tomato broth. A delicious and warming vegetarian meal for two.
What is this dish?
Fasolada is Greece's beloved national dish — a wholesome white bean soup simmered with tomatoes, carrots, celery, and a generous pour of extra-virgin olive oil. It is rustic, nourishing, and deeply satisfying.
Why you'll love it
This soup is incredibly hearty yet made entirely from pantry staples. The beans become creamy and luxurious, while the olive oil added at the end gives it a rich, silky finish that is unmistakably Greek.
When to serve
Perfect for cold winter days, Lenten meals, or any time you want a comforting, budget-friendly dinner. It pairs beautifully with crusty bread and olives.
Quick tips
Soak beans overnight for even cooking. Add olive oil at the end — not at the start — to preserve its flavor. A final drizzle of high-quality olive oil makes all the difference.
White Beans
The heart of fasolada — creamy cannellini or great northern beans that become tender and silky after long simmering.
Extra-Virgin Olive Oil
Added in generous amounts at the end of cooking for richness and authentic Greek flavor. Use the best quality you have.
Tomatoes
Canned or fresh tomatoes give the soup a subtle acidity and depth that balances the richness of the beans and oil.
Celery
Adds aromatic freshness and a slight bitterness that rounds out the flavor of the soup.
Substitution Options
No white beans? Use chickpeas or lentils for a similar hearty result. No celery? Use fennel or leek. Canned beans work if you skip the soaking step — reduce cooking time significantly.
Step-by-Step Instructions
Soak and rinse beans
Rinse 1/2 cup dried white beans thoroughly. Place them in a bowl and cover with plenty of cold water. Let them soak overnight (at least 8 hours). Soaking helps to soften the beans for cooking and makes them easier to digest. After soaking, drain the beans and rinse them again.
Pro Tips:
- •Soaking beans overnight is the best method for tender beans.
- •Rinsing removes any impurities and helps prevent excess foaming.
Cook aromatics and vegetables
Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add the chopped 1/2 medium onion, diced 1 medium carrot, and diced 1 stalk celery. Cook for 8-10 minutes, stirring occasionally, until the vegetables are soft and the onion is translucent (you can see through it). Stir in 2 cloves minced garlic and 2 tablespoons tomato paste. Cook for 1-2 minutes, stirring, until the garlic smells pleasant (fragrant) and the tomato paste has darkened slightly.
Pro Tips:
- •Translucent means you can see through it, indicating it is soft.
- •Fragrant means it smells good and aromatic.
- •Cooking tomato paste briefly deepens its flavor.
Simmer the soup
Add the drained, soaked white beans to the pot with the vegetables. Pour in 4 cups vegetable broth. Add 1 dried bay leaf and 1 teaspoon dried oregano. Bring the soup to a gentle simmer (cook gently just below boiling, with small bubbles). Cover the pot, reduce the heat to low, and simmer for 1 hour to 1 hour 15 minutes, or until the beans are very tender. Stir occasionally to prevent sticking. Simmer means to cook gently just below boiling, with small bubbles.
Pro Tips:
- •Long, slow simmering is key for tender beans and rich flavor.
- •Stirring occasionally prevents sticking to the bottom.
Finish and serve
Remove the bay leaf from the soup. Taste the soup and adjust 1/2 teaspoon salt and 1/4 teaspoon black pepper if needed. Ladle the hot Fasolada (traditional Greek white bean soup) into bowls. Garnish each serving with 2 tablespoons chopped fresh parsley and serve with 1/2 lemon, cut into wedges, for squeezing over the soup.
Pro Tips:
- •Fresh parsley adds a bright finish.
- •A squeeze of fresh lemon brightens the flavors and adds tanginess.
Chef's Tips
Techniques that separate good from great
Soak overnight
Overnight soaking not only speeds up cooking but also improves digestibility and helps beans cook more evenly.
Add oil at the end
Stir in most of the olive oil off the heat to preserve its grassy, fruity flavor — this is what makes fasolada taste authentically Greek.
Mash some beans
For a creamier texture, use the back of a spoon to crush about a quarter of the beans against the pot before serving.
Nutrition Facts
Equipment Needed
- Large bowl (for soaking beans)
- Large pot or Dutch oven
- Spatula or wooden spoon
- Measuring cups
- Measuring spoons
- Knife and cutting board
Quick Tips
- For a thicker soup, you can mash a small portion of the cooked beans against the side of the pot or remove a ladleful, mash, and return it to the soup.
- A drizzle of extra virgin olive oil over the top of the soup just before serving adds a lovely richness.
- Fasolada is a hearty and simple soup that tastes even better the next day.
Recipe Variations
Different ways to make this dish your own
Spicy Fasolada
Add red chili flakes or a fresh chili pepper for a warming kick.
Tomato-Free Version
Omit the tomatoes and add extra vegetable broth for a lighter, cleaner-flavored version.
With Greens
Stir in a handful of spinach or kale during the last 5 minutes of cooking for added nutrition.
What to Serve With
Perfect pairings to complete the meal
Crusty Bread
A thick slice of country bread is essential for scooping up every drop of the soup.
Kalamata Olives
Serve alongside a small bowl of briny olives for a complete Greek meal.
Feta Cheese
Crumble a little feta on top for a salty, creamy contrast to the soup.
Storage & Make-Ahead
Keep it fresh and plan ahead
Refrigerator
Store in an airtight container for up to 5 days. The soup thickens as it sits — add a splash of water when reheating.
Freezer
Freezes well for up to 3 months. Cool completely before transferring to freezer-safe containers.
Make-Ahead
Fasolada tastes even better the next day as the flavors continue to develop overnight.
Reheating
Reheat gently on the stovetop over medium-low heat, adding water or broth as needed to loosen the consistency.
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