Greek Fasolada Soup Recipe (Easy White Bean Soup)

A wide bowl of Greek fasolada soup with gold spoon.

5 from 1 vote

Greek Fasolada Soup Recipe (Easy White Bean Soup)

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.

Prep Time10

Cook Time40

Total Time50

Course: Main Course, Soup

Cuisine: Greek

Servings: servings

Calories: 113kcal

Author: Jami Powell

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.

Video

Notes

Cooking Notes:

The generous amount of olive oil is one of the defining characteristics of authentic Fasolada. Mashing some of the beans into the broth creates a naturally creamy texture without flour or dairy.

Tips for Best Results:

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.

How to Know It's Ready:

The carrots and celery should be completely tender, and the broth should look slightly thickened from the mashed beans. A drizzle of olive oil should blend into the surface of the soup rather than sitting on top.

Nutrition