Greek Fasolada Soup Recipe (Easy White Bean Soup) is a traditional Greek soup recipe that delivers easy preparation and Mediterranean comfort. White beans simmer with vegetables and olive oil to create a hearty one-pot meal with rich flavor and a naturally creamy broth.
If you enjoy this classic Greek soup, you may also like our Greek Lentil Soup, Greek Lemon Chicken Soup, or this Italian White Bean Soup.
Greek Fasolada Soup Recipe at a Glance 🔎
- 🕒 Prep Time: 10 minutes
- ⏱️ Cook Time: 40 minutes
- 👥 Servings: 6
- 🔥 Cook Method: Stovetop Simmering
- 🍽️ Cuisine (or General Category): Greek Soup
- 👩🍳 Pair With: Crusty Bread, Simple Marinated Olives with Feta or Baked Feta Appetizer, Village Salad
- ⭐ Difficulty Level: Easy
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We've made this soup with both dried and canned beans, and the canned version delivers excellent flavor for busy weeknights when time is limited. ~Jami
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Why We Love This Recipe
- Weeknight-Friendly: Using canned beans skips the overnight soak and cuts hours off the traditional preparation. You still get the flavor and texture that make fasolada such a beloved Greek soup.
- Rich Mediterranean Flavor: Olive oil, tomatoes, vegetables, and lemon work together to create a broth that's simple but satisfying. Every ingredient has a purpose without making the recipe complicated.
- Naturally Creamy Texture: Mashing some of the beans during the simmer thickens the soup naturally. There's no need for flour, cream, or additional thickeners.
- Excellent for Meal Prep: The soup reheats well and often tastes even better the next day. It's an easy option for lunches, dinners, or make-ahead meals throughout the week.
Key Ingredients
Here's everything you'll need to make this easy Fasolada soup recipe.
- Extra Virgin Olive Oil: Don't skip the quality here. Olive oil is one of the defining flavors in fasolada, not just the ingredient used to cook the vegetables. Save a little extra for drizzling over each bowl before serving.
- Great Northern Beans: Cannellini beans or Great Northern beans work well in this shortcut version, though Great Northern beans are closest to the small white beans traditionally used in Greek fasolada.
- Mirepoix (Onion, Carrots, and Celery): This vegetable combination creates the flavor base of the soup. Take the time to fully soften the vegetables before adding the broth because that sweetness and depth cannot be added later.
- Diced Tomatoes: Use the entire can, including the juices. Letting the tomatoes cook with the vegetables for a few minutes before adding the broth helps the flavors blend and creates a richer-tasting soup.
- Bay Leaf and Oregano: These simple seasonings give fasolada its familiar herbal character. If your oregano has been sitting in the pantry for years, replace it before making this recipe because dried herbs lose flavor over time.
- Fresh Lemon Juice: Add the lemon juice at the end of cooking, not during the simmer. We found the citrus stays much brighter and better balances the richness of the olive oil when added just before serving.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Great Northern Beans: Cannellini beans are the closest substitute and create a very similar texture.
- Vegetable Broth: Water is the traditional liquid used in many Greek households and still produces a flavorful soup. Chicken broth can be used if you're not keeping the recipe vegetarian and want a richer base.
- Diced Tomatoes: Crushed tomatoes create a smoother, more uniform broth. During tomato season, fresh diced tomatoes can be substituted for a lighter, fresher flavor.
- Diet: The soup is naturally vegan as written. Skip the feta cheese garnish or serve it on the side for guests who want the traditional pairing.
- Flavor: Add one or two diced Yukon Gold potatoes to the broth for a heartier version. The potatoes absorb the olive oil-rich broth and make the soup more filling without changing its traditional character.
- Presentation: Serve the soup with crusty bread, feta cheese, Kalamata olives, and extra olive oil on the side. This simple combination turns a bowl of soup into a complete Mediterranean meal.
- Budget-Friendly: Fasolada has long been considered one of Greece's most economical comfort foods because it transforms inexpensive pantry staples into a satisfying meal.
How To Make Greek Fasolada Soup Recipe (Easy White Bean Soup)
STEP ONE: Sauté the Vegetables
Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the onion, carrots, and celery and cook for 8 to 10 minutes, stirring occasionally, until everything is soft and the onion is translucent.
Add the garlic and tomato paste and cook for about 30 seconds, stirring constantly. The tomato paste should darken slightly and smell sweet rather than raw.
STEP TWO: Build the Soup
Add the diced tomatoes with all of their juices and cook for 3 to 4 minutes. This gives the tomatoes time to blend into the vegetables before the liquid is added, creating a deeper flavor.
Pour in the vegetable broth, then add the beans, bay leaves, oregano, salt, and pepper. Stir well to evenly distribute the beans throughout the pot.
STEP THREE: Simmer
Bring the soup to a gentle boil, then reduce the heat to low and simmer uncovered for 25 to 30 minutes. Stir occasionally to keep the vegetables and beans moving through the broth.
During the last 10 minutes of cooking, use the back of a wooden spoon to mash some of the beans against the side of the pot.
One thing we've noticed is that the soup continues to thicken slightly as it rests, so don't worry if it looks a little thinner than expected when you first turn off the heat.
STEP FOUR: Finish And Serve
Remove the bay leaves and stir in the fresh lemon juice. Taste the soup and adjust the seasoning if needed.
Ladle into bowls and finish each serving with a generous drizzle of extra virgin olive oil. It adds richness and gives the soup the traditional flavor found in many Greek homes.
Serve warm with crusty bread, feta cheese, and Kalamata olives.
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Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Cook the vegetables until completely softened before adding the broth.
✔️ DO Mash some of the beans during simmering to create a naturally thick broth.
✔️ DO Use a good-quality extra virgin olive oil since it's one of the primary flavors in the soup.
❌DO NOT Add the lemon juice too early.
Storage
Store leftover fasolada in an airtight container in the refrigerator for up to 4 days. The soup will continue to thicken as it sits, so add a splash of broth or water when reheating if needed. For longer storage, freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop until warmed through.
Greek Fasolada Soup Recipe FAQs
Fasolada is a traditional Greek white bean soup made with beans, olive oil, tomatoes, and vegetables simmered into a hearty broth. Often considered Greece's national dish, it's known for its simple ingredients, Mediterranean flavor, and budget-friendly preparation.
Fasolada comes from the Greek word "fasolia," which means beans. The name essentially translates to bean soup or bean dish, which perfectly describes this simple, traditional recipe.
Canned beans are an excellent shortcut that dramatically reduces preparation time while still producing a flavorful soup. Traditional fasolada is made with dried beans that are soaked overnight and simmered for much longer. Using canned beans makes the recipe much more practical for weeknight cooking.
Both are bean-based vegetable soups, but they are quite different in flavor and structure. Fasolada focuses on white beans, olive oil, and simple vegetables, while minestrone often includes pasta, additional vegetables, and Italian seasonings. Fasolada typically has a cleaner, more olive oil-forward flavor than minestrone.
Fasolada is traditionally served with crusty bread, feta cheese, olives, and extra olive oil. The bread is perfect for soaking up the broth, while the salty feta balances the richness of the soup.
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📖 Recipe
Greek Fasolada Soup Recipe (Easy White Bean Soup)
Equipment
- Large Dutch oven or soup pot
- Wooden spoon
- Chef's Knife
- Cutting board
Ingredients
- ¼ cup extra virgin olive oil plus more for serving
- 1 large yellow onion diced
- 2 medium carrots sliced into rounds
- 2 celery stalks diced
- 2 to 3 cloves garlic minced
- 1 tablespoon tomato paste
- 1 can (14.5 ounces) diced tomatoes with juices
- 4 ½ cups vegetable broth or water
- 2 cans (15 ounces each) great northern beans or cannellini beans drained and rinsed
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt or to taste
- ½ teaspoon black pepper
- 2 tablespoons fresh lemon juice
- chopped fresh parsley optional, for garnish
For Serving
- crusty bread
- feta cheese
- Kalamata olives
- extra virgin olive oil for drizzling
Instructions
- Heat the olive oil in a large Dutch oven over medium heat. Add the onion, carrots, and celery. Cook for 8 to 10 minutes, stirring occasionally, until softened and beginning to sweeten.
- Stir in the garlic and tomato paste. Cook for 1 minute, stirring constantly, until fragrant.
- Add the diced tomatoes and their juices. Cook for 3 to 4 minutes, stirring occasionally.
- Pour in the broth or water. Add the beans, bay leaves, oregano, salt, and pepper. Stir well to combine.
- Bring the soup to a gentle boil. Reduce the heat to low and simmer uncovered for 25 to 30 minutes.
- During the last 10 minutes of cooking, use the back of a spoon to mash some of the beans against the side of the pot. This creates the naturally thickened texture found in traditional Fasolada.
- Remove the bay leaves. Stir in the lemon juice and taste for seasoning.
- Ladle into bowls and drizzle with additional olive oil before serving. Serve hot with crusty bread, feta cheese, and olives.
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Notes
- Cook the vegetables until fully softened before adding the liquid for deeper flavor.
- Mash some of the beans during simmering to thicken the broth naturally.
- Use a good-quality extra virgin olive oil since it is a key flavor in the finished soup.
- Add the lemon juice at the end to keep the flavor bright and fresh.
Jami Powell says
This pantry bean soup is perfect when you need food on the table fast that's both delicious and filling!