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

Greek White Bean Soup (Fasolada) Recipe

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 39 minutes
Servings: 4
Course: Soup
Cuisine: greek
Ingredients Method Video Notes

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

Method
 

  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.

Video

Notes

  • Emulsify for Richness: The signature silky texture comes from the union of bean starch and olive oil—never cream or flour. To make it naturally thick, mash 1 cup of the cooked beans against the side of the pot (or blend briefly) and stir back in along with a final drizzle of raw extra virgin olive oil in the last 5 minutes of cooking.
  • Salt Timing: Add salt only after the beans have softened (about halfway through cooking). Adding salt too early can harden the bean skins and double your cooking time.
  • The Acid Balance: Right before serving, stir in a fresh squeeze of lemon juice or a small splash of red wine vinegar. The acidity cuts through the heavy olive oil and elevates the earthy herbs.
  • Bean Quality & Freshness: Use Cannellini or Great Northern beans. If dried beans have been sitting in your pantry for over a year, they may never soften fully regardless of how long they simmer.
  • Quick Canned Option: For a weeknight shortcut, substitute dried beans with three 15 oz (425 g) cans of rinsed Cannellini beans. Skip the overnight soaking and parboiling, and simmer everything together for just 20–25 minutes.
  • Traditional Accompaniments: In Greece, Fasolada is served alongside a slab of feta sprinkled with dried oregano, Kalamata olives, crusty sourdough bread, and cured fish like anchovies or sardines.
Finish with Fresh Lemon: Always squeeze fresh lemon juice directly into individual bowls before serving. The citric acid cuts through the rich olive oil and elevates the earthy herbs.