This traditional Greek bean soup (fasolada) is considered by many to be the national dish of Greece and a staple in my house growing up. It is a simple and hearty soup, made with small white beans, a handful of vegetables and copious amounts of extra virgin olive oil.
Simple, Meatless Soups – the cornerstone of the Mediterranean diet
As it is often the case with many Greek dishes that are meatless and based on legumes (beans, lentils or chickpeas), this recipe is a frugal and ingenious way to stretch a meal to feed a whole family. Once considered a poor man’s food, this dish and others like it are making a comeback, as they are now being highlighted as the cornerstones of the healthy Mediterranean diet.
How to make it
The traditional way to prepare this soup is using good quality white dry beans and soaking them overnight. Do not try to substitute canned beans in this recipe. It takes some time for the beans and the vegetables to simmer and the flavors to develop, but this recipe is mostly hands off. The result will be a robust, delicious and nutritious soup, that will warm up your soul on a cold fall or winter night. Serve it with marinated olives, a chunk of good, sharp Greek Feta cheese, maybe a simple spread, and–as always–with some good crusty bread!
Three classic Greek vegetarian Soups
This delicious Greek bean soup (fasolada) is one of the three, most well-known, Greek vegetarian soups that are in constant rotation in Greek households. The other two are the classic Greek chickpea soup (revithosoupa) and, the Greek lentil soup (fakes). All three of these soups are super healthy dishes and they are packed with nutrients, fiber and lean protein!
- 8 oz. dried Navy or Cannellini beans
- 6 cups of fresh water
- 1 sm. red onion, chopped
- 2 med. celery stalks (with their leaves), thickly sliced
- 1 lrg. (or, 2 med.) carrots, thickly sliced
- 2 med. garlic cloves, minced
- ⅓ cup extra virgin olive oil
- 2 large bay leaves
- 1½ cups tomato passata, like Pomi (or thick crushed tomatoes)
- 1 TBSP. tomato paste
- 1 med. Yukon gold potato, cubed
- ½ tsp. dried Greek oregano
- ¾-1 tsp. sea salt
- --- freshly ground pepper
- --- red pepper flakes
- 1-2 TBSP. vinegar (optional)
- ⅓ cup extra virgin Greek olive oil
- Pick over and rinse the beans, discard malformed or stone-like ones. Soak the beans for at least 8 hours or overnight (preferably).
- The next morning, drain and rinse the beans. Place them in a large pot with just enough fresh water to cover them. Bring to a boil. You will notice that white foam will rise to the surface of the water. Remove it with a spoon and then drain the beans in a colander. (This step is necessary to get rid of the impurities and it also makes the beans much easier on your stomach!)
- Place the beans back in the pot with the six cups of fresh water. Bring to a boil, reduce the heat to medium-low, and simmer for about 30 minutes. While the beans cook, prep the vegetables.
- Add the onion, celery, carrots, garlic, ⅓ cup of olive oil and bay leaves to the pot. Simmer, partially covered for about 30 minutes, stirring occasionally.
- Next, add the tomatoes, tomato paste, potato and the seasoning. Cover the pot partially and continue simmering for about 30 minutes more, or, until the beans are very tender and the soup is thick and creamy (*see note). Check to see if a little more liquid is needed, and if it does add a little warm water. The consistency of the soup should be thick.
- Just before removing from the heat, discard the bay leaves and stir in the vinegar and the remaining ⅓ cup of olive oil. Taste and adjust the seasoning.
- Serve hot with some hearty bread, seasoned olives and Greek Feta cheese.
This soup is even more flavorful the next day. You can keep it in the refrigerator for 4 to 5 days, in an airtight container. Reheat the soup gently in a pan on the stovetop.
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I followed your recipe to the “Letter:” it is Amazing Thank You, Marilena I will try your other creations in time!
Thank you so much for letting me know, Stan! I am so glad you tried my recipe and that you had great results!
Just found this recipe & would love to try it, but I haven’t soaked the beans overnight. Can I do some sort of quick soak method?
Hi Sara,
You can try a quick soak method, although I haven’t tried it before myself…. They need to increase in volume to at least double, before they are ready to cook. Check them after an hour in the hot water to see. Good luck!
Amazing! We’re adding this to our meal plan – hearty, delicious, and simple!
Thank you so much for sharing your comment, Shannon! I am so glad you liked my recipe for Greek bean soup, it is such a staple at my house!
This a tried and true Greek bean soup recipe. We’ve been following it religiously, it’s delicious.
Thank you very much for sharing your kind comment! I am so glad you like my Greek bean soup recipe and that you make it often. It is a family favorite for me too!
Great recipe
I just cooked Fasolada following your recipe and it is DELICIOUS!!
I cant wait to try your other recipes
Thank you Marilena
That’s wonderful! Thank you so much for trying my recipe, Helen!
I have been wanting to do this for a long time. It sounds lovely. I’m sure it’s going to be delicious
I hope you give it a try, Julia! It is the perfect soup for this time of the year!
I love the recipes that you publish, Marilena. This soup is so delicious and simple to make. Used navy beans because they don’t get mushy as I have found the biggers beans to do. I am making it again this weekend as we head back into the 30’s F here! Simply delicious.
Thank you so much Lu! I am so happy to know that you liked this soups so much and that you will be making it again:)
Efharisto Marilena. I wanted to re-connect with my mother who passed away in 2017. Her favourite recipe was fasolada. Thankyou from the bottom of my heart for helping me reconnect with her.
Absolutely delicious. I followed fasolada to the letter.
I will make it again.
God Blessxx
80 years old here … re:fasolada … tried over the years many recipes from Greek chefs to no avail ..most call for the same ingredients but yours call for a yukon potatoe … in your opinion does this makes a great difference in the taste if not used … also … Greek olive oil is hard to get here .. been using Italian … again that be the culprit?
Hope you answer at your earliest
Nick
Thank you so much for your message, Nicolas! The potatoes are not always present in a traditional fasolada soup, but I love to include them, because that is how my mom used to make it! I use a Yukon gold potato because it holds its shape as it boils. As far as the olive oil is concerned, either Greek or Italian extra virgin olive oil will be just fine. I do not like using blends, and I personally prefer to use Greek olive oil, but I never had bad luck with a good Italian extra virgin olive oil! Let me know if you have any other questions and thank you for getting in touch!
Dear Marilena. I’ve made plenty of bean soup, but is still a bit confused. Because I didn’t take care if my favorite recipe, but think it was yours. Don’t feel for adding vinegar though… And I don’t remember what wine I preferred with it. The reasons is for sure that I ate too many beans 😄
I hope you’re happy and well. Thank you so much. Best regards from Sweden
Step 5 of this recipe needs some revision. It is not clear that you are supposed to add the beans and part, or possibly all, of the water the beans were cooked in.
Hi Rebecca,
If you read carefully step 5 of the recipe, you will see that it is written precisely the way it is supposed to: the beans, the aromatics and the (6 cups) of water have all being simmering in the pot for 30 minutes, before we add the tomatoes, tomato paste and seasoning!