Greece National Food
Fasoláda: Greek White Bean Soup
Last updated: 2026-02-28 18:31:37
Recipe at a glance
Fasoláda: Greek White Bean Soup
Key recipe details from the source.
- Servings
- 6
- Preparation
- 15 minutes
- Cooking
- 60 minutes
- Calories
- 500 kcal
Greek recipe
Greek Fasoláda Recipe – Classic White Bean Soup
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.
01 · Overview
Overview
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.
02 · Ingredients
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)
03 · Directions
Directions
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.
04 · Nutrition
Nutrition
- Calories
- 500 kcal