Fasolada (Greek White Bean Soup)

Here’s a Classic Recipe for Delicious Greek Fasolada!

Searching for a simple yet hearty soup to warm you up? Greek bean soup – also known as Fasolada or Fasoulada – is definitely a good candidate!

This soup is full of delicious Mediterranean flavors. Made from fibrous white beans, vegetables, olive oil, and some tomato paste, this healthy and hearty soup is a classic.

bowl of red bean soup with chopped parsley and green towel beside on counter.
Fasolada – ready to be enjoyed!

There are a few variations of Fasolada soup around parts of Europe and the Middle East. Similar dishes include Italian fagiolata and Portuguese Feijoada.

There are even regional differences across Greece and Cyprus – but this recipe is a pretty traditional version!

Ingredients

ingredients for soup in glass dishes on white counter top seen from above with labels.
You’ll need a few classic ingredients to make the soup.

Here are the ingredients you’ll need for this Fasolada soup:

  • Cannellini beans – You’ll need 2 cans (15 ounces each); alternatively can also use butter beans.
  • Onion – One yellow onion chopped.
  • Celery – Stalks of celery cut into small cubes.
  • Carrots – Carrots peeled and cut into small cubes.
  • Garlic – Thinly slice the garlic cloves.
  • Tomato Paste – To thicken the soup and add flavor.
  • Olive Oil – Use extra virgin olive oil for the best flavor.
  • Paprika – To add flavor; use regular not smoked paprika.
  • Chili flakes – To add flavor and a little bit of heat. Can skip if you don’t like spice.
  • Oregano – To add flavor to the soup.
  • Bay Leaves – Also to add flavor. Remember to remove the bay leaves after cooking.
  • Vegetable Broth – The liquid component of the soup. Can also use vegetable stock and make your own broth with water. You’ll need 3 1/2 cups
  • Black Pepper – To add flavor.
  • Salt – Add to taste.

Toppings (optional):

  • Kalamata olives
  • Fresh parsley
  • Feta Cheese

Recipe Tips

Before you dive into this Fasolada recipe, you’ll want to know about a few things:

  • You can also make this soup with dried beans. You’ll just have to plan ahead a little bit. Use 1 cup of dried beans, soak them overnight or for at least 8 hours, then cook them until tender and use as directed in the recipe.
  • The toppings are definitely optional but highly recommended. Feta cheese and/or olives bring out different elements from the tomato broth and it’s really yummy!
bowl of red fasolada greek soup with spoon sticking out and green cloth behind.
Look at all those toppings!

How to Make Fasolada – Step by Step Instructions

Here is how you make this Greek white bean soup. You can follow the recipe instructions in this section with process photos for every step of the way.

If you’re looking to get started and feeling confident, the detailed recipe card is at the bottom of this post.

chopped vegetables in black pot on white counter.
Add the vegetables to a soup pot.

Start by heating 2 tablespoons of olive oil in a Dutch oven or a soup pot over medium heat.

The add the chopped onion, diced carrots, diced celery, thinly sliced garlic, and salt to taste

Sauté everything for 5 minutes, stirring regularly.

chopped vegetables with tomato paste in black sauce pan on counter.
Add the tomato paste.

Then stir in the tomato paste and cook everything for around 2 minutes.

red soup with spices on top in black pot on counter.
Add the broth and spices.

Next, add the vegetable broth,oregano, paprika, chili flakes, bay leaves, and black pepper and give it a stir.

red bean soup simmering in black pot on white counter.
Add the beans.

Now bring the soup to a boil, then lower the heat and add the beans. Cook on low heat for 10 to 15 minutes until the vegetables are soft.

cooked beans in soup with black spoon scooping some out of black pot.
This bean soup looks delicious.

Now stir in the remaining olive oil and remove the bay leaves.

white bowl of red greek bean soup with green towel beside on counter.
Fasolada – topped with olives, feta cheese and parsley.

Serve the soup in a bowl and optionally add some of the recommended toppings. It tastes great with crusty bread.

Storage Tips

You can store any leftover fasolada in a sealed container in the fridge once the soup has cooled. Properly stored, it’ll last for up to three days.

You can also make it ahead of time and freeze it. Again, let it cool and put it in freezer safe containers.

It’ll last for a few months in the freezer and you only need to let it thaw for a few hours before heating it up again.

With any soup that way frozen, you might have to add some additional water or broth when you reheat it.

FAQ

Here are the answers to some frequently asked questions about this classic Greek soup!

What is Fasolada?

Fasolada is a bean soup classic to the nations in the Mediterranean. Made with white beans, tomato, veggies, and olive oil, Fasolada is a lean yet hearty soup that is considered a national dish of Greece and Cyprus.

What beans are used for Fasolada?

Generally, white beans are used in Fasolada. Typically you use cannellini beans also known as white kidney beans. However, you can also use butter beans – also known as lima beans!

How to make Fasolada?

To make Fasolada, heat olive oil and sauté the veggies. Add in the tomato paste and broth and simmer with spices. Then add the beans and let simmer again. You can eat as is or top with feta cheese, olives, or parsley!

Related Recipes

If you liked this Greek soup recipe, here are some other amazing European soups – thick and thin – that are sure to warm you up!

white bowl of red greek bean soup with green towel beside on counter.

Fasolada (Greek White Bean Soup)

Fasolada is a hot and delicious soup. This Greek White Bean Soup is loaded with beans and vegetables and serves well with crusty bread!
5 from 3 votes
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 portions

Ingredients

  • 2 15 ounce cans of cannellini beans, alternatively butter beans
  • 1 onion, chopped
  • 2 stalks of celery, diced
  • 3 medium carrots, diced
  • 3 garlic cloves, thinly sliced
  • 2 tablespoons tomato paste
  • 1/2 cup olive oil, extra virgin
  • 1 teaspoon paprika
  • 1/2 teaspoon chili flakes
  • 1 teaspoon oregano
  • 2 bay leaves
  • 3 1/2 cups vegetable broth
  • 1/2 teaspoon black pepper
  • salt, to taste

Toppings (optional)

  • kalamata olives
  • feta cheese
  • fresh parsley

Instructions

  • Heat 2 tablespoons of olive oil in a Dutch oven or a soup pot over medium heat. Add onion, carrot, celery, garlic, and salt and sauté for 5 minutes.
    1 onion, 2 stalks of celery, 3 medium carrots, 3 garlic cloves, salt
  • Stir in the tomato paste and cook for about 2 minutes.
    2 tablespoons tomato paste
  • Now add the veggie broth, oregano, paprika, chili flakes, bay leaves, and black pepper.
    1 teaspoon paprika, 1/2 teaspoon chili flakes, 1 teaspoon oregano, 2 bay leaves, 3 1/2 cups vegetable broth, 1/2 teaspoon black pepper
  • Bring the soup to a boil, then lower the heat and add the beans. Cook on low heat for 10 to 15 minutes until the vegetables are soft.
    2 15 ounce cans of cannellini beans
  • Stir in the remaining olive oil and remove the bay leaves.
    1/2 cup olive oil
  • Serve the soup in a bowl and optionally add some of the recommended toppings. It tastes great with crusty bread.
    kalamata olives, feta cheese, fresh parsley

Notes

  • You can also make this soup with dried beans. Use 1 cup of dried beans, soak overnight or for at least 8 hours, then cook until tender and use as explained above.
  • Serve with crusty bread.
  • The toppings are optional but highly recommended.

Nutrition

Calories: 282kcal | Carbohydrates: 10g | Protein: 1g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 925mg | Potassium: 260mg | Fiber: 2g | Sugar: 5g | Vitamin A: 8338IU | Vitamin C: 7mg | Calcium: 34mg | Iron: 1mg

This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.

Course Soup
Cuisine Greek
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This recipe was contributed by
Stefani Stefovska
Born and raised in Macedonia, Stefani started cooking from a very young age. Her family passed down their love for food and cooking together with many traditional Balkan and Greek recipes.

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