fasolada

A quicker Fasolada (Greek Bean Soup) makes for a delicious and satisfying weeknight dinner!

Easy Greek Bean Soup (Fasolada)

Early Harvest Extra Virgin Olive Oil

yellow onion, chopped

tsp salt

tsp black pepper

garlic cloves,

celery ribs, chopped

oregano

bay leaf

chicken broth (or vegetable broth)

cannelini beans, drained and rinsed

tsp cumin

tsp sweet paprika

cayenne pepper

lemon,

parsley leaves

In a heavy pot like this one, heat 2 tbsp extra virgin olive oil over medium-high heat.

Add the chopped onion, salt and pepper. Cook for about 4 minutes over medium-high heat, stirring regularly. Now add the garlic, celery, bay leaf, and oregano. Cook 5 more minutes, stirring regularly.

Add broth, cannelini beans, cumin, paprika and cayenne pepper. Raise the heat and bring to a rolling boil for 3 minutes or so. Reduce the heat to medium-low, cover and simmer for 10 minutes.

Ladle 2 cups of the soup into the bowl of a small food processor or blender. Blend, then return to the cooking pot. Simmer for another 5 minutes. Remove from heat.

Off heat, stir in about 1/3 cup extra virgin olive oil, the lemon zest, lemon juice and parsley. Transfer to serving bowls and top each bowl with another drizzle of extra virgin olive oil, if desired. Serve with your favorite rustic bread.

We love bean soup at our house, and I've made many different kinds over the years, but this one really is head and shoulders above most all I've ever made.  In fact, almost every one of the 50+ Mediterranean Dish recipes I have made this past year have been greeted with raves by my family, and I have grown to LOVE cooking, (!!) since the results from your recipes are so consistently excellent.  THANK YOU, SUZY!

For this traditional Greek white bean soup, Fasolada, white beans are simmered in a tomato-based broth to create a slurpable but hearty soup that&#39;s perfect for a cozy dinner.

Fasolada (Greek Bean Soup) Recipe

extra virgin olive oil

yellow onion (or white onion, finely chopped.)

garlic ((thinly sliced))

celery ((diced))

carrots

green bell pepper

tomato puree ((made from fresh tomatoes

tomato paste

white beans

vegetable stock (or vegetable broth

½ tsp red pepper flakes ((optional))

Salt and black pepper

Place olive oil in a Dutch oven along with the garlic and chopped onions.

Add salt and ground black pepper and saute over medium heat until the onions begin to soften.

Add the celery, carrots and bell peppers to the pot and saute until they soften a bit.

Stir in the tomato puree and tomato paste. Bring to a simmer.

Add beans along with two cups of vegetable broth or the bean cooking liquid, if you cooked them from scratch. You can always add more stock later if you want a soupier soup.

Stir in the oregano and red pepper flakes, if using. Bring the fasolada to a boil, cover, lower heat and let the soup simmer for 10 minutes. Serve hot.

Fasolada also known as Fasolatha is a delicious, vegan white bean soup from Greece. It&#039;s made with some very basic ingredients but is full of flavors. This classic Greek soup is considered one of the National dishes of Greece.

Greek White Bean Soup- Fasolada

½ brown onion (finely chopped)

garlic (finely chopped)

carrot

celery (chopped)

dill

lemon

paprika

black pepper

Salt

vegetable stock

Wash and soak dried white beans in water for at least 7 hours. After 7 hours, discard the water in which the beans were soaked and rinse the beans again. Keep them aside.

Heat 1 tablespoon of olive oil in a cooking pot. Add chopped onion, carrot, celery, and minced garlic. Cook until the onion turns translucent.

Add bay leaf, paprika, oregano, and tomato paste. Saute for a minute.

Add soaked white beans, mix, and saute for another minute.

Add vegetable stock. Mix and cover the pot. Cook covered on medium heat for around an hour or until the beans are cooked. Keep on checking and stirring in between to make sure that the beans are not sticking to the pot.

Take around a ladleful of white beans from the pot and put it in a grinding jar. Add lemon juice, 2 tablespoons of olive oil, salt, and black pepper. Allow the mixture to cool down a bit and then make a paste.

Transfer the paste to the pot and cook the soup for another 8-10 minutes. Turn off the heat. Remove the bay leaf.

Garnish with chopped dill.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1685006474/fayatgkkc79ngolda1ax.mp4

Fasolada also known as Fasolatha is a delicious, vegan white bean soup from Greece. It's made with some very basic ingredients but is full of flavors. This classic Greek soup is considered one of the National dishes of Greece.

Fasolada-Greek white bean soup

Fasolada is the ultimate Greek comfort food. This white bean soup is notable for a very generous drizzling of olive oil. Yum!

Fasolada (Greek White Bean Soup)

cannellini

onion,

carrots, diced

celery stalks, diced

garlic cloves, thinly sliced

tomatoes sauce

rosemary

tsp red chili flakes

bay leaves

vegetable broth (or chicken broth)

Tbsp extra virgin olive oil, divided

Heat 2 Tbsp oil in a soup pot...

Heat 2 Tbsp oil in a soup pot over medium high heat.

Sauté onion, celery, carrot, garlic and salt for...

Sauté onion, celery, carrot, garlic and salt for 5 minutes, stirring frequently.

Add tomato paste and stir for one minute.

Add crushed tomatoes, beans, broth, oregano, rosemary, chili...

Add crushed tomatoes, beans, broth, oregano, rosemary, chili flakes and bay leaves. Stir well. Bring to low boil then simmer on low to medium heat for 30-40 minutes, until carrots are soft.

Remove one cup of beans to a bowl...

Remove one cup of beans to a bowl and mash with a spoon. Stir back into pot.

Add remaining 4 Tbsp olive oil and whisk...

Add remaining 4 Tbsp olive oil and whisk into soup.

Serve in bowl with garnishings (see note 2).

A traditional fasolada recipe made with white beans, vegetables, and olive oil. This Greek white bean soup recipe is hearty, healthy, and full of flavor.

Fasolada: Authentic Greek White Bean Soup Recipe (Φασολάδα)

beans

olive oil (60 ml)

onion, chopped

carrots, sliced

celery stalks, chopped

garlic,

tomatoes (400 grams)

water (1.5 liters)

Salt and pepper

Soak the beans overnight

 in plenty of water, ensuring they are fully submerged so they soften evenly and cook properly without splitting.

Drain and rinse the beans thoroughly

, removing any debris or broken beans, and set them aside while preparing the rest of the ingredients.

Chop all vegetables evenly

, making sure the onion, carrots, and celery are similar in size for consistent cooking and balanced texture.

Heat olive oil in a large pot

, allowing it to warm gently before adding vegetables to avoid burning or bitterness.

Sauté the vegetables slowly

, stirring often until they become soft, fragrant, and slightly golden, which builds a deep flavor base.

Add garlic and tomatoes

, cooking briefly to release aromas while avoiding overcooking the garlic, which can turn bitter.

Add beans and water carefully

, stirring to combine everything evenly and ensuring the beans are fully covered by liquid.

Simmer gently for 60–90 minutes

, checking occasionally and stirring to prevent sticking, until beans are tender and creamy.

Mash a portion of the beans

, then stir them back into the soup to naturally thicken the broth without adding flour or cream.

Finish with olive oil and seasoning

, adjusting salt and pepper carefully and letting the soup rest briefly before serving for best flavor.

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Top Tags

Easy Greek Bean Soup (Fasolada)

Fasolada (Greek Bean Soup) Recipe

Greek White Bean Soup- Fasolada

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The most viewed fasolada recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine