Greek White Bean Soup (Fasolada)
Fasolada is a hearty, traditional Greek soup made with white beans, vegetables, olive oil, and tomato. Naturally vegan and loaded with fiber, it’s a simple, rustic, and healthy dish that gets better with time. It’s perfect for cold days or whenever you crave something cozy, Mediterranean, and plant-based.
⏱️ Time Required
Prep Time: 10 minutes
Cook Time: 60 minutes (or 30 mins if using canned beans)
Total Time: 1 hour 10 minutes
Servings: 4–6
Ingredients
Base Soup:
1½ cups dried white beans (or 2 x 15 oz cans), soaked overnight
1 medium yellow onion, diced
2 carrots, peeled and sliced
2 celery stalks, sliced
3 garlic cloves, minced
¼ cup extra virgin olive oil (plus more for drizzling)
1 tbsp tomato paste
2 medium tomatoes, chopped (or 1 cup canned crushed tomatoes)
1 bay leaf
1 tsp dried oregano
Salt & freshly ground black pepper, to taste
5 cups water or vegetable broth
Juice of ½ lemon (optional, for brightness)
Optional Garnishes:
Fresh parsley or dill, chopped
Crumbled feta cheese (if not vegan)
Kalamata olives or Greek chili flakes
Instructions
1. Prep the Beans (if using dried):
Soak beans overnight in cold water, then drain and rinse.
Boil in fresh water for 10 minutes, drain again (removes bitterness and helps digestion).
2. Sauté the Vegetables:
In a large pot, heat olive oil over medium heat.
Add onion, carrot, and celery. Cook for 5–7 minutes until softened.
Add garlic and tomato paste; sauté for 1–2 minutes more.
3. Add Tomatoes & Simmer:
Stir in chopped tomatoes, bay leaf, oregano, salt, and pepper.
Add soaked beans (or canned, drained) and water or broth.
Bring to a boil, then reduce heat and simmer 45–60 minutes, until beans are soft.
> If using canned beans, reduce simmering to 25–30 minutes
4. Finish:
Remove bay leaf. Stir in lemon juice and adjust seasoning.
Drizzle with more olive oil before serving.
Notes
Beans: Cannellini, navy, or Great Northern beans work well.
Consistency: Add more broth or water if the soup thickens too much during cooking.
Flavor: Like many Mediterranean soups, it’s better the next day!
Tips
Add greens: Stir in spinach or kale during the last 5 minutes for extra nutrients.
Slow cooker version: Combine everything and cook on LOW for 7–8 hours.
Olive oil: Use good-quality Greek extra virgin olive oil for best taste.
❓ Questions & Answers
Q: Can I freeze Greek white bean soup?
A: Yes! It freezes well for up to 3 months. Thaw and reheat gently.
Q: What can I serve with Fasolada?
A: Crusty bread, Greek salad, olives, or feta cheese are traditional companions.
Q: Is it gluten-free and vegan?
A: Yes! It’s naturally vegan and gluten-free.
Q: Can I add meat?
A: Traditionally vegetarian, but you can add browned sausage or shredded chicken if desired.
️ Nutritional Information
Calories ~280 kcal
Protein ~12 g
Fat ~11 g
Carbohydrates ~34 g
Fiber ~10 g
Sugars ~5 g
Sodium ~400 mg
Vitamin A ~60% DV
Vitamin C ~25% DV