Fasoláda: Greek White Bean Soup

Fasoláda Greek White Bean Soup (Hearty National Dish)

Fasoláda (Φασολάδα) is often called Greece’s national dish – a warm, hearty white bean soup that’s been nourishing families for generations. Simple ingredients – beans, olive oil, tomatoes, carrots and celery – cook slowly to create a thick, stew-like broth, melding into an earthy, comforting meal. Commonly eaten in autumn and winter, it’s just as beloved year-round, valued for its simplicity and nutrition (white beans provide protein and fiber, olive oil adds healthy fat). Traditional fasoláda is vegan (dairy-free) and lightly seasoned with oregano and bay leaf; finished with a generous drizzle of extra-virgin olive oil, it’s rustic and versatile. In many regions, a squeeze of lemon or a few dill sprigs add brightness. Serve it with slices of crusty bread and a crisp salad on the side – it’s a complete, soul-warming supper that embodies Greek home cooking.

Greek Fasoláda Recipe – Classic White Bean Soup
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Greek Fasoláda Recipe – Classic White Bean Soup

Recipe by Travel S HelperCourse: Soup, MainCuisine: Greek, MediterraneanDifficulty: Easy
Servings

6

servings
Prep time

15

minutes
Cooking time

60

minutes
Calories

500

kcal

Fasoláda begins by sautéing a mirepoix of onions, carrots and celery in olive oil. Garlic, oregano and bay leaf are added, then white beans (soaked dried beans or canned) and tomato paste. The mixture is covered with water or vegetable stock and simmered gently, allowing flavors to meld. Chunks of fresh tomato or a can of tomatoes join the soup toward the end. After cooking about 30–45 minutes (more if using dried beans), the vegetables and beans are very tender and the broth rich and creamy. A final drizzle of good olive oil and some crumbled feta or parsley on top is typical before serving. Fasoláda is best served hot with lemon wedges (if desired) and a side of crusty bread for dipping.

Ingredients

  • Olive oil: 3–4 tablespoons extra-virgin olive oil (plus extra for drizzling at the end)

  • Aromatics: 1 large onion, chopped; 2 carrots, peeled and sliced; 2 celery stalks, sliced (this trio is the base mirepoix)

  • Garlic & herbs: 3 garlic cloves, minced; 1 teaspoon dried oregano; 1–2 bay leaves; pinch of crushed red pepper (optional, for warmth)

  • White beans: 500 g dried white beans (cannellini or navy), soaked overnight or 2 cans (about 800–900 g total) cooked white beans, drained

  • Tomato paste: 2 tablespoons (for depth)

  • Tomatoes: 2–3 ripe tomatoes chopped or 1 can (400 g) chopped tomatoes

  • Liquid: 6 cups water or vegetable stock (more to cover, plus extra for thinning)

  • Seasoning: Salt and freshly ground pepper (taste and adjust)

  • Finishing (optional): A handful of chopped fresh parsley or a few sprigs dill; lemon wedges; crumbled feta cheese (traditional but optional)

Directions

  • Sauté vegetables: In a heavy large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots and celery. Cook 8–10 minutes, stirring occasionally, until the vegetables soften and begin to color. Add the garlic, oregano, bay leaves and red pepper flakes; cook 1–2 more minutes until fragrant.

  • Add beans and tomato: Stir in the tomato paste and cook briefly (1 minute). Add the soaked (drained) beans, or drained canned beans. Pour in enough water or stock to cover the ingredients by an inch or two. Add chopped tomatoes (with their juice) at this point. Season lightly with salt and pepper.

  • Simmer: Bring to a boil, then reduce heat to low-medium so the soup is barely simmering. Cover partially and cook for 40–45 minutes if using dried beans (or 20–30 minutes with canned) – or until the beans and veggies are very tender and the broth has thickened slightly. Stir occasionally, adding more water if it thickens too much (soup should be saucy but not dry). Taste and adjust salt/pepper.

  • Finish: Just before serving, remove bay leaves. Ladle into bowls and drizzle with additional olive oil (at least 1 tbsp per bowl). Garnish with chopped parsley or crumbled feta if desired, and lemon wedges on the side for squeezing.

Tips, Variations & Additions

  • Serving suggestions: Fasoláda is best with good crusty bread (such as sourdough or country loaf) for dunking. A simple Greek salad of cucumber, tomato and olives makes a crisp counterpoint. Some people like a squeeze of lemon on top right before eating. If desired, top bowls with crumbled feta (though it’s traditionally vegan). Serve hot, perhaps with a glass of light white wine or ouzo.
  • Storage & reheating: Store leftover soup in the fridge up to 4 days. It thickens as it cools; thin with water or stock when reheating. Reheat gently on the stove. This soup often tastes even better the next day as flavors meld. It can also be frozen for up to 3 months.
  • Variations & substitutions: Use any white beans you have (navy, Great Northern, or even chickpeas or red kidney beans). For extra flavor, add a few slices of carrot or parsnip. Some recipes include potato chunks or leeks for heartiness. In Crete, orange or lemon zest is sometimes simmered in the soup; try adding a few orange slices for a citrusy note. For a smoky twist, add chopped smoked ham or bacon in step 1 (omit for vegetarian). Spinach or kale stirred in at the end adds nutrients and color.
  • Chef’s tips: Quality olive oil is key: A final drizzle of fruity extra-virgin olive oil finishes fasoláda and brings out all the flavors. Don’t boil hard: A gentle simmer ensures creamy texture without breaking beans apart. Season gradually: Beans need salt, but add some later in cooking to avoid tough skins.
  • Optional add-ons: This soup goes well with a spoonful of Greek feta dip or a dollop of Greek yogurt on top (if not vegan). You could also sprinkle chopped dill or mint for a fresh twist. It’s filling on its own but can be served with grilled fish or chicken for a heartier meal.
  • Equipment Needed: Large pot or Dutch oven with lid, Wooden spoon or spatula, Knife and cutting board, Blender (optional, if you like a smoother broth – can blend a portion of the soup and stir back in).

Nutrition Facts (per serving – about 300 ml)

Nutrient

Amount

Calories

505 kcal

Carbohydrates

52 g

Protein

18 g

Total Fat

28 g

– Saturated Fat

4 g

Sodium

470 mg

Fiber

14 g

Sugar

8 g

Allergens

None (use GF broth)

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