Greek White Bean Soup (Fasolada)
Fasolada, often called the national dish of Greece, is a humble yet flavorful Greek white bean soup that's packed with vegetables, and herbs and finished with a generous drizzle of olive oil and crumbled feta. It's comforting, hearty, and surprisingly simple to make, making it perfect for both cozy weeknight dinners and meal prep for the week ahead.
I love a white bean soup, and the Greek version - most recognizable for the way it's finished with crumbled feta and a glug of extra virgin olive oil - is a simple recipe but the perfect cozy and filling soup for cold weather. This lemon chickpea and orzo soup is another Greek-inspired recipe I love!
For more gorgeous soup and bean recipes, try this Italian white bean soup, this Ribollita (Tuscan bread soup), and Gigantes plaki (Greek baked beans). This hearty butter bean and chorizo stew is also a great one to try.
Ingredient Notes
While the full list of ingredients is in the recipe card below, here are some quick tips and potential swaps:
- White Beans: Traditionally, fasolada uses dried white beans like cannellini or navy beans, soaked overnight. If you're short on time, canned beans work fine - rinse and drain them well.
- Tomatoes: Fresh tomatoes give a vibrant, slightly sweet flavor, but canned chopped tomatoes are a great time-saver, especially in winter when fresh tomatoes aren't at their best.
- Olive Oil: Don't skimp here. A good-quality extra virgin olive oil adds richness and depth. I always add an extra drizzle just before serving.
- Feta: While not traditional in every region of Greece, crumbled feta adds a tangy, creamy contrast to the earthy beans.
- Vegetable Stock: Use a flavorful stock for the best results. Homemade is great, but a good-quality store-bought version will do the job.
Variations & Substitutions
Add in a handful of spinach or kale at the end of cooking your soup to add some color and nutrients. A pinch of red pepper flakes can give the soup a gentle kick if you like a bit of heat.
This recipe is naturally plant-based if you don't add the feta at the end, but some versions might add in some diced ham too.
How to Make Fasolada (Greek Bean Soup)
Here's a quick overview of the process (detailed steps are in the recipe card below):
1. Sauté the aromatics
Start by cooking your diced onions and minced garlic in olive oil until they're soft and fragrant.
2. Add veggies
Toss in your diced carrots and celery, cooking until they start to soften. Stir in oregano, tomato paste, salt, and pepper. Let the tomato paste cook down a bit to concentrate its flavor.
3. Simmer
Add the diced tomatoes, cannellini beans, vegetable stock, and bay leaves. Let everything simmer for about 20 minutes to meld the flavors. For a creamier consistency, blend a portion of the soup and stir it back in.
Top with crumbled feta, fresh parsley, and an extra drizzle of olive oil.
Top Tips (Chef's Notes)
A final drizzle of high-quality olive oil before serving brings the flavors together. It's not just garnish - it's essential.
This recipe is perfect for meal prepping as the soup just gets better - let the soup rest for a few hours (or even overnight) and allow the flavors to deepen. Fasolada is often even better the next day.
If the soup is too thick, add a splash of water or stock to loosen it up.
How to Serve Fasolada
- With Bread: Crusty bread is a must for dunking. Try a few slices of sourdough or a rustic country loaf.
- On the Side: A simple Greek salad with cucumbers, tomatoes, olives, and feta makes a fresh, crunchy contrast.
- Toppings: Beyond feta and parsley, consider adding a squeeze of lemon for some added brightness and zing.
Storage
Store leftovers in an airtight container for up to 4 days. The flavors improve over time.
Fasolada freezes well. Let it cool completely, portion into containers, and freeze for up to 3 months. Thaw in the fridge overnight and reheat gently.
FAQs
Can I use canned beans?
Absolutely. They're a great time-saver. Just rinse and drain them before adding to the soup.
Which white beans should I use?
Cannellini beans are the perfect to use for this bean soup recipe - but any white bean you can find will work fine. This could include haricot or navy beans.
Is fasolada vegan?
Yes, the base recipe is naturally vegan. Just skip the feta if you're keeping it fully plant-based.
Can I make this in advance?
Definitely. In fact, it often tastes even better the next day after the flavors have had time to meld.
Greek White Bean Soup (Fasolada)
This simple Greek bean soup, also known as Fasolada, is this national dish of Greece. It’s a wonderfully simple recipe to put together, and an instant classic the whole family will love.
Ingredients
- 1 white onion, diced
- 3 garlic cloves, minced
- 2 carrots, diced
- 2 celery sticks, diced
- 2 tablespoon extra virgin olive oil
- 1 teaspoon dried oregano
- 1 tablespoon tomato paste
- 600g white beans
- 5 medium tomatoes, diced, or 400g chopped tomatoes
- 1 litre vegetable stock
- 2 bay leaves
- Salt and pepper to taste
- Feta to top (½ cup/125g)
- Parsley, to garnish
Instructions
- Heat the oil in a large pan, and add the onion and garlic. Saute for 4-5 minutes until the onions have softened and then tip in the diced carrot and celery and cook for another couple of minutes.
- Add the dried oregano, salt, and pepper, then stir in the tomato paste and cook it down for a minute or two until the sauce begins to turn fragrant.
- Add the tomatoes and the white beans, followed by enough vegetable stock to cover the beans.
- Add the bay leaves and then leave the soup to simmer for 20 minutes.
- For a thicker consistency, remove 2-3 ladles of the soup and blend it, then add it back into the soup for a creamier sauce. Taste and adjust the salt and pepper as needed.
- Top the soup with crumbled feta, diced parsley, and a drizzle of extra virgin olive oil.
Notes
A good glug of extra virgin olive oil to the top of your soup along with some crumbled feta is a must for this simple recipe - it dramatically enhances the flavor and should not be skipped.
Serve your fasolada with some crusty bread on the side.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 377Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 6mgSodium: 900mgCarbohydrates: 57gFiber: 14gSugar: 12gProtein: 19g
I am so happy I came across this recipe on Facebook! I made it as directed and found it to be Fabulous! It will definitely make my rotation!
So glad you enjoyed it! This is one of my absolute fav recipes too
This soup looks wonderful. However I don't care for oregano. What would you recommend as a substitute.
Than you?
just omit the oregano! Dried thyme or rosemary would work well
My apologies for the typo!
Thank you!
For the 600g of white beans, is that dried? Or canned? What size can would that equate to?
Can! I use jarred white beans that come in that weight - but two standard 14oz/400g tins, drained and rinsed would work perfectly.
So tasty!! Made multiple times and have gotten rave reviews each time. I cook extra long for extra flavor and it’s so so good! I serve with the Greek lemon potatoes and they work so nicely together.
Also I’m lazy, so I use a can of diced petite tomatoes instead of fresh tomatoes (cuts down on the chopping).
so happy to hear this Natalie!