GREEK WHITE BEAN SOUP - FASOLADA

Jump to:

• What is fasolada
• The history behind the recipe
• The recipe
• The beans
• Dried or canned beans?
• The preparation
• How to cook white beans
• Expert tips
• Bean soup with lemon or tomato
• What to serve with this bean soup
• How to Store and Freeze White Bean Soup
• More Greek soups
• Recipe

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.

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