Greek White Bean Soup (Fasolada): A Bright Mediterranean Classic

Greek white bean soup, known as fasolada, is a comforting Mediterranean classic built from creamy beans, tomato, olive oil, and simple vegetables. This practical version uses canned beans for a weeknight-friendly soup while keeping the bright herb-and-lemon finish that makes it feel unmistakably Greek.

It is warming, filling, naturally vegetarian, and easy to serve with crusty bread. The soup is even better after a short rest, when the beans and vegetables settle into the tomato broth.

Why You’ll Love This Fasolada

• Ready in about 40 minutes with canned white beans.
• Made from affordable Mediterranean pantry ingredients.
• Brightened with lemon, parsley, and extra-virgin olive oil.
• Easy to adapt with greens, chickpeas, or a pinch of chili.

What Is Fasolada?

Fasolada is a Greek bean soup traditionally made with white beans, vegetables, tomato, and olive oil. Dried beans are commonly soaked and simmered until tender, but canned cannellini or other plain white beans make a faster home version. The finished soup should be brothy but not watery, with tender vegetables and beans that partly thicken the liquid.

Ingredient Notes

White beans

Cannellini, great northern, or butter beans all work. Drain and rinse canned beans before adding them. If using dried beans, soak and cook them separately until tender before starting the soup.

Vegetables and tomato

Onion, carrot, celery, garlic, and crushed tomatoes form the aromatic base. A little tomato paste adds depth, while dried oregano gives the broth a gentle herbal character.

Olive oil and lemon

Extra-virgin olive oil is part of the flavor, not just a cooking fat. Add lemon at the end so its freshness remains noticeable.

How to Make Greek White Bean Soup

1. Build the vegetable base

Heat olive oil in a heavy pot over medium heat. Add onion, carrot, and celery with a pinch of salt. Cook for 7–8 minutes until the vegetables begin to soften, then stir in garlic and cook for 30 seconds.

2. Add the tomato and herbs

Stir in tomato paste, crushed tomatoes, oregano, bay leaf, black pepper, and chili flakes if using. Cook for 2–3 minutes so the tomato base becomes fragrant.

3. Simmer the soup

Add vegetable stock or water and bring to a gentle boil. Reduce to low, cover partially, and simmer for 15 minutes until the vegetables are tender.

4. Add the beans and finish

Stir in drained beans and simmer for 8–10 minutes. Mash a small ladleful of beans against the side of the pot if you want a thicker broth. Remove the bay leaf, then add lemon juice, parsley, and a final drizzle of olive oil.

Serving Suggestions

Serve fasolada with toasted bread, lemon wedges, chopped parsley, and a little feta if desired. It pairs well with the site’s Greek horiatiki salad or the roasted vegetables in air fryer tandoori vegetables. For a larger Greek-inspired table, add air fryer stuffed grape leaves.

Tips for the Best Texture

• Use a wide pot so the vegetables cook evenly.
• Do not boil aggressively after adding the beans; a gentle simmer keeps them intact.
• Mash a few beans into the broth rather than adding flour or starch.
• Let the soup rest for 10 minutes before serving.
• Add lemon and fresh herbs at the end for a brighter flavor.

Variations

Add chopped spinach during the final 3 minutes, stir in cooked chickpeas for a mixed-bean soup, or add diced zucchini with the carrot and celery. For extra heat, use Aleppo pepper or mild chili flakes. Keep the base vegan by using vegetable stock and skipping feta.

Storage and Reheating

Cool leftovers promptly and refrigerate them in a shallow airtight container. USDA guidance recommends using cooked leftovers within 3–4 days when kept at 4°C (40°F) or below. Reheat gently on the stovetop until steaming hot, adding a splash of water if the soup thickens.

Frequently Asked Questions

Can I use dried beans?

Yes. Soak them according to the package directions and cook until tender before adding them to the prepared tomato-and-vegetable broth. The total cooking time will be longer than this canned-bean version.

Can I make fasolada in a slow cooker?

Yes, but sauté the onion, carrot, celery, and tomato paste first for better flavor. Add cooked beans rather than raw dried beans unless your slow-cooker method has been specifically tested for them.

Why is my soup too thin?

Mash more beans into the broth and simmer uncovered for a few minutes. Avoid adding flour, which can dull the clean bean-and-tomato flavor.

Is fasolada gluten-free?

The soup itself is naturally gluten-free when made with verified gluten-free stock and canned beans. Check labels if cross-contact is important for your household.

Greek White Bean Soup (Fasolada) Recipe

Prep: 15 minutes   Cook: 25 minutes   Total: 40 minutes   Serves: 4–6

Ingredients

• 2 tablespoons extra-virgin olive oil, plus more to finish
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 can (400 g / 14 oz) crushed tomatoes
• 4 cups vegetable stock or water
• 3 cans (400 g / 14 oz each) plain white beans, drained and rinsed
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 teaspoon salt, plus more to taste
• ¼ teaspoon black pepper and optional chili flakes
• 2 tablespoons lemon juice
• ¼ cup chopped parsley
• Lemon wedges and bread, for serving

Instructions

1. Heat olive oil in a heavy pot. Cook onion, carrots, and celery with salt for 7–8 minutes.
2. Add garlic and cook for 30 seconds. Stir in tomato paste, crushed tomatoes, oregano, bay leaf, pepper, and optional chili.
3. Add stock or water. Bring to a gentle boil, reduce heat, and simmer partially covered for 15 minutes.
4. Stir in drained beans and simmer 8–10 minutes more.
5. Remove the bay leaf. Stir in lemon juice and parsley, then adjust seasoning.
6. Rest for 10 minutes and serve with bread, lemon, and olive oil.

Nutrition is an estimate and varies with the stock, olive oil, bean brand, and serving size. This recipe is for general cooking information, not medical or dietary advice.

Food-safety reference: USDA leftovers and food-safety guidance.