Name: Greek White Bean Soup (Fasolada) Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Greek
Ingredients: 1 white onion, diced; 3 garlic cloves, minced; 2 carrots, diced; 2 celery sticks, diced; 5 medium tomatoes, diced, or 400g chopped tomatoes; 600g white beans; 1 litre vegetable stock; 2 tablespoon extra virgin olive oil; 1 teaspoon dried oregano; 1 tablespoon tomato paste; 2 bay leaves; Salt and pepper to taste; ½ cup (125g) feta cheese, crumbled; Parsley, diced, to garnish; Extra virgin olive oil, for drizzling

There is something incredibly comforting and hearty about this Greek White Bean Soup (Fasolada) Recipe. It’s a traditional dish that feels like a warm hug in a bowl, blending simple yet vibrant ingredients that come alive with each simmer. This soup is packed with tender white beans, fresh vegetables, and rich tomato flavors, all brightened up with a sprinkle of salty feta and fresh parsley. Whether you want a wholesome weeknight dinner or a soul-soothing meal to share, this recipe promises delight in every spoonful.

Ingredients You’ll Need

A white marbled surface holds several ingredients arranged neatly. At the center is a bowl filled with light beige beans. Below it, a white bowl contains diced bright orange carrots and green celery pieces. To the right, a white bowl has chopped red tomatoes. Above the beans, a transparent measuring cup contains a yellowish liquid with black specks, likely spices. To the left of the beans, a small bowl has dark dried chili and two brown bay leaves. Next to it is a black measuring spoon with dark liquid. To the right side of the beans, a small white bowl holds chopped white onions, and next to it, a smaller white bowl holds salt, with the salt partly visible. Another small white bowl has black pepper. A silver spoon rests near the chili and leaves. photo taken with an iphone --ar 4:5 --v 7

Making this Greek White Bean Soup (Fasolada) Recipe is wonderfully straightforward thanks to a handful of classic pantry and fresh ingredients. Each component plays an important role: crisp vegetables add lovely texture, beans provide hearty protein and creaminess, while herbs and tomato paste bring a burst of warm flavors and vibrant color.

White onion: diced for a sweet, aromatic base that melts into the soup.
Garlic cloves: minced to infuse depth and a subtle kick of savory goodness.
Carrots: diced to add natural sweetness and a tender bite.
Celery sticks: diced to contribute a fresh and slightly peppery crunch.
Extra virgin olive oil: the soul of Greek cooking, lending a rich and fruity undertone.
Dried oregano: a classic herb bringing earthiness and traditional Mediterranean flair.
Tomato paste: concentrated to develop a deep and fragrant tomato flavor.
White beans: the creamy heart of the soup, packed with protein and texture.
Fresh or canned tomatoes: diced or chopped to brighten the soup with their natural acidity.
Vegetable stock: to bring all the ingredients together in a savory, flavorful broth.
Bay leaves: classic aromatics to subtly deepen the soup’s complexity.
Salt and pepper: essential seasonings to balance and enhance every bite.
Feta cheese: crumbled on top for a salty, creamy finish.
Parsley: fresh and vibrant for sprinkling just before serving.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Greek White Bean Soup (Fasolada) Recipe

Step 1: Sauté the Aromatics

Start by heating your extra virgin olive oil in a large pan. Toss in the diced onion and minced garlic, and sauté them gently for about 4 to 5 minutes until the onion turns soft and translucent. This step is key to building that aromatic base that will make the soup so inviting.

Step 2: Add the Vegetables and Herbs

Next, add the diced carrots and celery sticks to the pan and cook for a couple more minutes, allowing them to soften slightly but still keep some texture. Sprinkle in the dried oregano, a generous pinch of salt, and freshly ground black pepper. Stir in the tomato paste and let it cook down for about one to two minutes until it starts releasing a fragrant, rich aroma.

Step 3: Combine Tomatoes and Beans

Now it’s time to add your diced fresh tomatoes or canned chopped tomatoes, followed by the white beans. Pour in the vegetable stock until the beans are just covered, making sure there’s enough liquid to meld all the flavors beautifully in your pot.

Step 4: Simmer with Bay Leaves

Add the bay leaves for that subtle, earthy aroma that gives the soup its signature depth of flavor. Let everything simmer gently for 20 minutes so the vegetables soften fully and the flavors mingle together to create that classic Fasolada taste.

Step 5: Blend for Creaminess

If you prefer a thicker soup, scoop out two or three ladles of the soup, blend it until smooth, then stir it back into the pot. This technique adds a lovely creamy texture without needing any dairy, while keeping the soup hearty and satisfying. Don’t forget to taste and adjust the seasoning as needed here.

Step 6: Finish with Toppings

Serve your Greek White Bean Soup (Fasolada) Recipe with a generous crumble of feta cheese, a sprinkle of chopped fresh parsley, and a drizzle of extra virgin olive oil to elevate every spoonful with bursts of flavor and a luscious mouthfeel.

How to Serve Greek White Bean Soup (Fasolada) Recipe

A white pot filled with three main layers: the bottom layer has small bits of orange carrots and green celery pieces visible around the edges, the middle layer is thick with large white beans covering the base, and the top layer is a generous heap of fresh, chopped bright red tomatoes with some juice and seeds scattered around. The inside walls of the pot show a light orange stain from cooking. In the background, a lit candle, a dark green vase with soft white dried flowers, a salt container, a glass with an orange drink, and an olive oil bottle sit on a white marbled surface with a brown cloth underneath. photo taken with an iphone --ar 4:5 --v 7

Garnishes

The toppings truly make this soup special. Crumbled feta adds a salty creaminess that complements the beans beautifully, while fresh parsley cuts through with a bright, herbal note. A light drizzle of olive oil not only adds richness but also a glossy finish that makes the dish instantly more appetizing.

Side Dishes

This soup pairs wonderfully with rustic crusty bread for dunking, or a simple green salad dressed in lemon vinaigrette, which helps balance the heartiness of the soup. For a more robust meal, serve with some grilled vegetables or olives on the side to keep your table authentically Mediterranean and colorful.

Creative Ways to Present

For a fun twist, try serving the Greek White Bean Soup (Fasolada) Recipe in mini bowls with bread crostini topped with a bit of feta or tomato. Alternatively, scoop some soup into hollowed-out bell peppers or small bread bowls for a charming presentation that’s perfect for entertaining guests.

Make Ahead and Storage

Storing Leftovers

This soup keeps beautifully in the refrigerator for up to three days. Store it in an airtight container to preserve the fresh flavors and hearty texture. It tastes even better the next day as the flavors meld further.

Freezing

If you want to make this Greek White Bean Soup (Fasolada) Recipe in advance, it freezes well. Transfer cooled soup to freezer-safe containers or bags and freeze for up to three months. Just make sure to leave some space for expansion to avoid any spills.

Reheating

When you’re ready to enjoy leftovers, thaw frozen soup overnight in the refrigerator or gently warm it on the stove over low heat, stirring occasionally. If it seems too thick, add a splash of water or stock to loosen it up and bring back that perfect, comforting consistency.

FAQs

Can I use canned white beans for this recipe?

Absolutely! Canned white beans work just as well and can save you time. Just be sure to drain and rinse them well before adding to the soup to keep it from becoming too salty.

Is this soup vegetarian or vegan?

This Greek White Bean Soup (Fasolada) Recipe is naturally vegetarian and vegan-friendly if you skip the feta topping. Use olive oil generously and vegetable stock for the best plant-based flavors.

What type of white beans works best?

Great northern beans or cannellini beans are ideal because of their creamy texture and mild flavor, which balance perfectly with the tomatoes and herbs.

Can I prepare this soup in a slow cooker?

Yes, you can! Simply sauté the aromatics first, then transfer everything to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours for a hands-off experience and deep flavor development.

How do I make the soup thicker without blending?

If you’d rather not blend, cook the soup a little longer to naturally reduce the liquid and thicken. Adding a splash of olive oil towards the end also helps create a richer texture.

Final Thoughts

This Greek White Bean Soup (Fasolada) Recipe is one of those dishes that never fails to bring warmth, comfort, and a true taste of the Mediterranean to your table. Its simplicity is its charm, and it’s perfect for anyone looking for wholesome, satisfying, and delicious home cooking. Give this recipe a try soon, and you might just find it becoming a beloved staple in your kitchen as it is in mine!