When you think of Greek comfort food, it’s not always about lamb or cheese pies—sometimes, it’s a simple bowl of beans that tells the richest story. Greek white bean soup, or fasolada, is just that: humble, hearty, and deeply woven into the culture. It's been called the national dish of Greece for good reason.
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What is fasolada
Fasolada (also spelled fasoulada, fassoulatha, or fasolia) is a traditional Greek white bean soup made with creamy beans, olive oil, and vegetables like carrot, celery, and tomato. More than just a meal, it’s a symbol of resilience—this legume-based dish has sustained generations through hardship and remains a staple in Greek homes today. Packed with fiber, plant-based protein, folate, and iron, it’s affordable, nourishing, and comforting in every spoonful.
If you love hearty soups, Greek cuisine has plenty more to offer. From the classic avgolemono (egg-lemon chicken soup) to rustic chickpea soup (revithia) and comforting lentil soup (fakes), there's a cozy bowl for every taste.
The history behind the recipe
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Eating fasolada is written in Greek DNA. Legumes, especially white beans, were known in ancient Greece as superfoods. Ancient Greeks offered them as a sacrifice to the Greek god Apollo at the Pyanopsia festival, a whole day dedicated to white bean soup.
According to the myth, It was first Theseus, the legendary King of Athens, who offered a kind of white bean soup to Apollo. He visited Delos, Apollo's sacred island, to thank him for killing the Minotaur, a lethal beast on the island of Crete.
However, a seven-day trip from Crete to Delos left Theseus without supplies, so he had to improvise and find something nice to offer to the god. After all, ancient Greek gods were often demanding and hard to please. He gathered everything he could find on the island and made a soup from the seeds of a plant. Boom!!! The first Greek white bean soup was born.
Ever since, beans have been a staple, along with all kinds of legumes, and fed the Greeks throughout difficult times. My grandmother’s vegetable garden saved my family from starvation during World War II, and fasolada (beans and other legumes like lentils, chickpeas, black-eyed peas) was a valuable source of protein for years.
In the modern world, beans used to be hugely underrated, and the Greek white bean soup was once considered "poor man's food," but they got the respect they deserve after the economic crisis.
The recipe
Fasolada is nothing more than white bean stew with veggies like onion, celery, and carrot. That's it. There are two kinds. The white lemony version and the red one with tomato. Both of them are equally delicious and so similar to cook that it is usually a last-minute decision whether my family’s white bean soup will be white or red.
I was facing the same dilemma for this post: white or red? Lemon or tomato? Ah, well, why choose? I decided to share both! Problem solved—and now I’m even more excited. Let’s cook!
The beans
To begin with, Greek white bean soup calls for good-quality dried beans. I am sorry to disappoint those who prefer the convenience of canned beans ( I get it and respect it). However, I have to be honest and tell you that you will get neither the perfect flavor nor the desired texture from canned beans.
The taste is rather bland, and the texture is more or less mushy. On the other hand, dried beans need soaking and more cooking time, which is worth the trouble because that’s how they take on flavor as they cook. It's your choice.
The traditional recipe calls for cannellini or navy beans, but any medium-sized dried white bean is good to go. Find good quality bulk beans and ask for as fresh as possible.
The secret behind the perfect white bean soup is new crop beans. They have this wonderful light flavor, cook up faster, and give the perfect texture, which is between soup and stew. I will explain soon. Fasolada is served as a main dish and is thick enough not to be a soup but still runny enough not to be a typical stew dish. Crazy, right?
Dried or canned beans?
In the traditional Mediterranean way of eating, we lean toward whole, unprocessed ingredients—so fasolada is usually made with dried beans that are soaked overnight and slowly simmered. But I understand that not everyone has the time or flexibility for that, especially on a busy weeknight. Since this question comes up often, I’ve included an adapted version using canned beans for added convenience.
While not traditional, canned beans can still deliver a delicious, satisfying fasolada when prepared thoughtfully. Be sure to rinse and drain them well to remove excess sodium and canning liquid. Add the beans once your vegetables and tomato base have simmered, and let everything cook together for 15–20 minutes. It’s a quick and approachable version that keeps the comfort and flavor of fasolada intact—even on your busiest days.
The preparation
Discard any foreign objects (leaves, small stones, broken beans) and give the beans a quick rinse with cool water.
Soaking at least 8-12 hours at room temperature in three times their volume of water is necessary in order to make them more digestible and enhance their nutritional benefits. Additionally, boil them for 2-3 minutes, then drain and discard the water.
Soaking and fast boiling will increase digestibility, reduce phytic acid effects, and prepare the legume to give its best flavor. Be sure to use hot water when cooking—pouring cold water over hot beans can make them tough.
How to cook white beans
To begin with, I avoid sautéing whenever possible. I usually save at least 10 minutes, which is a bonus without compromising the flavor.
A gentle simmer will prevent split skins and gradually enhance creamy texture and desired flavor. No need to rush here. Add the veggies and let them simmer. Most of the time is passive time. Stir occasionally throughout the cooking process to prevent from sticking. If you need more water, it should be hot.
Salt and acidic ingredients like lemon and tomato should be added when the beans are fully cooked. Otherwise, they prevent the beans from becoming tender, resulting in more cooking time.
Extra virgin olive oil is the last addition when we remove the pot from the heat. That’s how we keep all its magic components intact and ready to soothe our body and soul. Not to mention that this cooking technique provides extra glorious thick and creamy texture.
Expert tips
Mash a cup of already cooked white bean soup to your desired consistency. No need to overdo it or blend it in a food processor. Just fork-mash it and add the mixture to the pot. It will result in the creamiest soup ever. Filling and hearty!
If you like your soup thicker, add a medium or large potato. It's also a brilliant idea if you have a hungry army to feed because it gives more body to the soup. However, it needs some expertise to add potato to a soup because you risk releasing more starch than you actually want. More starch means gummy soup, and I don't enjoy a soup that sticks to my teeth. But as always, it is your game, so make your version and tell me how it went.
Bean soup with lemon or tomato
You are going to love both of them.
Let’s say your taste buds scream for lemony flavor for dinner. While cooking, your kid disagrees with you because “I really want to eat tomato today, mummmy”. Breathe in, breathe out. Take out tomato paste (or passata) from the pantry and simply add some into the pot. Everything is under control. Dinner and mood are saved, thank God!
Both recipes follow the same steps right from the beginning, and the big difference is the addition of tomato paste (or passata). Traditionally, the white version calls for lemon juice to be served on the plate seconds before enjoying it.
What to serve with this bean soup
It is difficult to find this dish in an urban restaurant, but you should ask for it if you find yourself in a Greek mountain village during winter. However, it is a staple in every Greek home that follows Mediterranean eating patterns. Legumes are served about 2 times per week, usually with crusty whole-wheat bread, whole wheat pitas, fermented vegetables like carrots, peppers, salads with vinegar like this Greek cabbage salad, salty fish like smoked herring and anchovies, and definitely Kalamata olives.
Serve your luscious Greek white bean soup with an aromatic red wine like Xinomavro.
How to Store and Freeze White Bean Soup
Storing
Let the soup cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 4–5 days. The flavors often get even better the next day!
Freezing
Greek white bean soup freezes beautifully. Divide it into freezer-safe containers or resealable bags (don’t forget to label them!), leaving a little space for expansion. Freeze for up to 3 months. If the soup thickens after thawing, you can thin it out with a splash of hot water or vegetable broth.
Reheating
To reheat, simply warm the soup on the stovetop over medium heat, stirring occasionally, until heated through. If it's too thick, add a little water or broth to reach your desired consistency.
More Greek soups
Below, you will find more recipes with hearty, soul-comforting soups.
I love your feedback. It keeps my kitchen alive and my spirits high. Save this recipe and leave your rate and comment below, or take a photo of your Greek white bean soup and tag me on Instagram with #30daysofgreekfood and Facebook with @30daysofgreekfood.
Recipe

Greek White Bean Soup - Fasolada
Ingredients
WHITE BEAN SOUP WITH LEMON
- 1½ cup (300g) dried cannellini (or navy) beans, soaked overnight in cold water, drained
- 6 cups (1½liter) hot water
- 1 large red onion, chopped
- 3 medium carrots, sliced
- 2 stalks of celery and leaves, chopped
- ½ cup (120g) olive oil
- Red pepper flakes (optional)
- 2 garlic cloves, chopped (optional)
- Lemon juice to taste
- Salt & pepper to taste
WHITE BEAN SOUP WITH TOMATO (additional ingredients)
- 1 bay leaf
- ½ teaspoon dried rosemary, chopped
- 2 tablespoons tomato paste, dissolved in 6 tablespoons water*
Instructions
FOR THE WHITE BEAN SOUP WITH LEMON
- Rinse soaked beans and boil them for 2-3 minutes. Drain and discard the water.
- Clean the pot, add the beans and the hot water. Add onion, carrot, celery, garlic (optional). Bring to a boil and reduce heat to medium-low. Cover and simmer for 1 – 1 ½ hours until soften but not mushy. Add more hot water if desired.
- Add salt and pepper. Add the olive oil. Fork mash one cup of soup and pour the mixture in the pot. Simmer for another 5 minutes. Stir well and remove from heat.
- Serve with the desired amount of fresh lemon juice and red pepper flakes (optional).
FOR THE WHITE BEAN SOUP WITH TOMATO
- Follow instructions #1 and #2 above and add the dried rosemary, the bay leaf and the tomato paste (or passata or canned tomatoes or fresh tomatoes).
- Follow instruction #3 above and skip the lemon from instruction #4. Serve with red pepper flakes or/and thyme (optional).
Julie Thomas says
How many lemons do you usually use? This looks amazing. Can't wait to make it.
Sylia says
Hello Julie, thank you for your kind comment.
A piece of advice. Don't ask a Greek how many lemons lol. See, we are obsessed with lemons.
I recommend serving the juice of 2-3 lemons in a small pot so that everyone can add the appropriate quantity into the plate according to taste. Let's say a tablespoon of lemon is a safe quantity, to begin with.
Tell me how it went and give the appropriate rating if you are up to.
Kisses xxx
Julie says
Such delicious results with such minimal prep! We had the lemon version last night and can’t wait to try the tomato version. Thanks so much for this recipe
Sylia says
Dear Julie, you made a very difficult day a little bit happier. So glad you like it and I am waiting for the red version's feedback. Thank you for your rating too.
xxx
Syla
Maggie2 says
I made this today - lemon version - because it was just too hot to turn on the oven, and I wanted a vegetarian supper. It's perfect. Hearty but not heavy, and the lemon note is just delicious. I will definitely be adding it to the supper rotation. Thanks!
Sylia says
This is wonderful, Maggie. Thank you so much. I am always excited when people cook my food. If you liked the lemony version of this dish, you HAVE to make this chickpea soup https://30daysofgreekfood.com/mediterranean-chickpea-soup/ (Hope you like chickpeas). You are going to love it!
xxx
Sylia
Laura says
I made the lemon version tonight, and my entire family loves it. This will become a regular meal at our house. Thank you!
Sylia says
Hello Laura. Thank you so much for your feedback. Comments like yours make my day and keep me going! Take a look at another legume recipe (with chickpeas) that I am sure you gonna love as well (extra lemon there too). It is one of the favourites on my blog https://30daysofgreekfood.com/mediterranean-chickpea-soup/
xxx
Sylia
Michelle says
I have made this and your chickpea soup and absolutely love both! Do you have advice for cooking the soups same day in instant pot? Not soaking beans overnight? I want it to be as healthful as possible, but I fly by the seat of my pants daily so just wondering if I can cut soak time by using instant pot.
Thank you for any tips : )
Sylia says
So glad you like my recipes, Michelle. Instant pot is convenient and yes, you can cook beans without soaking in IP!!!
BUT I always recommend the soaking procedure 🙂 Soaking beans helps remove the oligosaccharides that some people have trouble digesting and reduces dramatically cooking time. Soaking beans isn't that hard. You just have to remember to put them in the water before sleeping. I know sometimes life happens and you don't but it is a simple no hands-on procedure.
xxx
Sylia
Kelly says
I hate to ask this but can this be made with canned white beans? If so, how many cans? I’m making it with a class and we don’t have the soaking time.
Sylia says
Not a problem at all, Kelly — it’s a great question and one I get often! I’ve updated the post to include instructions for making the recipe with canned white beans as well. You’ll find the details in the notes section of the recipe card. It’s a convenient option when you're short on time, and it still turns out delicious! Let me know if you need anything else. I will be happy to help.
xxx
Sylia