In Greece, Fasolada is more than just a soup—it’s a beloved national dish that represents the heart of traditional Greek home cooking. This rustic white bean soup has been nourishing Greek families for centuries, earning its place as one of the country’s most cherished comfort foods. Made with simple ingredients like creamy white beans, fresh vegetables, fragrant herbs, and Greece’s liquid gold—olive oil—Fasolada transforms humble pantry staples into a deeply satisfying meal. What makes this soup truly special is its perfect balance of hearty beans, sweet vegetables, and aromatic herbs, all simmered together until they create a rich, velvety broth. Traditionally served during Greek Orthodox fasting periods, this plant-based soup proves that meatless meals can be incredibly filling and flavorful. Each spoonful delivers warmth, nutrition, and the authentic taste of the Greek countryside.
Serves: 6-8 people as a main dish
Ingredients
For the Soup:
- 2 cups dried white beans (cannellini or navy beans)
- 8 cups water (for soaking)
- 10 cups fresh water (for cooking)
- 1/2 cup extra virgin olive oil
- 2 medium yellow onions, diced
- 3 medium carrots, peeled and sliced into rounds
- 3 celery stalks, chopped
- 1 can (14 oz) crushed tomatoes
- 3 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon dried oregano
- 1/2 cup fresh parsley, chopped
- 2 teaspoons salt (or to taste)
- 1/2 teaspoon black pepper
- 2 tablespoons tomato paste
Instructions
Soak the Beans Overnight
Place the dried white beans in a large bowl and cover with 8 cups of cold water. The water should be several inches above the beans since they will double in size. Cover the bowl and let the beans soak at room temperature for at least 8 hours or overnight.
Start Cooking the Beans
Drain and rinse the soaked beans thoroughly. Place them in a large heavy pot with 10 cups of fresh water. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for about 45 minutes, or until the beans start to become tender but still hold their shape.
Prepare the Vegetable Base
While the beans are cooking, heat the olive oil in a large skillet over medium heat. Add the diced onions and cook for 5-7 minutes until they become soft and translucent. Add the sliced carrots and chopped celery, cooking for another 8-10 minutes until the vegetables begin to soften.
Add the Aromatics
Stir in the minced garlic, tomato paste, and dried oregano to the vegetable mixture. Cook for 2 minutes until the garlic becomes fragrant and the tomato paste darkens slightly. Add the crushed tomatoes and let the mixture simmer for 5 minutes.
Combine Everything Together
Add the cooked vegetable mixture to the pot with the partially cooked beans. Stir in the bay leaves, salt, and black pepper. Bring the soup back to a gentle boil, then reduce heat to low and simmer partially covered for 1 to 1.5 hours.
Check for Doneness
The soup is ready when the beans are completely tender and starting to break apart, and the broth has thickened naturally from the starches released by the beans. The vegetables should be very soft and almost melting into the broth.
Final Seasoning and Herbs
Remove the bay leaves and taste the soup for seasoning, adding more salt and pepper as needed. Stir in the fresh chopped parsley during the last 5 minutes of cooking to keep its bright color and fresh flavor.
Traditional Serving Tips
The Olive Oil Finish
In true Greek fashion, drizzle each serving with a generous amount of good quality extra virgin olive oil. This final touch adds richness and authentic Mediterranean flavor that makes all the difference.
Bread and Accompaniments
Serve Fasolada with thick slices of crusty bread for dipping into the flavorful broth. Traditional accompaniments include pickled vegetables, olives, and a simple Greek salad with tomatoes and cucumbers.
Cooking Techniques for Best Results
Don’t Rush the Process
The secret to great Fasolada is slow, gentle cooking that allows the beans to become creamy and the flavors to develop fully. Rushing this process will result in tough beans and a thin broth.
Mashing for Thickness
If you prefer a thicker soup, use a wooden spoon to gently mash some of the beans against the side of the pot. This releases more starch and creates a creamier consistency while still maintaining texture.
Storage and Reheating
Fasolada actually tastes even better the next day as the flavors continue to develop. Store in the refrigerator for up to 4 days or freeze for up to 3 months. When reheating, add a splash of water or broth as the soup will thicken considerably when cold.
Nutritional Benefits
This traditional Greek soup is a nutritional powerhouse packed with plant-based protein from the white beans, fiber for digestive health, and vitamins from the fresh vegetables. The olive oil provides healthy monounsaturated fats, while the tomatoes contribute lycopene and vitamin C. It’s naturally vegan and gluten-free, making it suitable for various dietary needs.
Seasonal Variations
While this basic recipe is perfect year-round, Greeks often add seasonal vegetables like zucchini in summer or leafy greens like spinach in winter. Some regions include a splash of red wine vinegar at the end for extra tang, while others add a pinch of hot pepper flakes for warmth.
