Name: Traditional Greek Bean Soup (Fasolada)
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Ingredients: 500 g dry white kidney beans or cannellini beans or navy beans ((18 ounces)); 3-4 carrots (finely chopped); 1 large white onion (finely chopped); 3 stalks celery (finely chopped); 130 ml extra virgin olive oil ((1/2 cup)); 2 tbsps tomato paste; 1 pinch paprika (hot or sweet, according to preference); 2 tsp salt and freshly ground pepper (to taste (minimum))

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This hearty Traditional Greek bean soup (Fasolada) is a soul-warming cornerstone of Greek cuisine that combines tender white beans with aromatic vegetables and rich olive oil.

Ready in just 100 minutes, this protein-packed Mediterranean comfort dish delivers a perfect balance of nutrients with 339 calories per serving.

Whether you’re seeking a wholesome vegetarian main course or a authentic taste of Greece, this classic peasant soup offers both nourishment and deep, satisfying flavors.

Ingredients for Traditional Greek Fasolada

Traditional Greek bean soup (Fasolada) Ingredients

Dry White Beans: 500g of kidney, cannellini, or navy beans – soaked overnight for best results
Fresh Vegetables: 3-4 carrots, 1 large white onion, 3 celery stalks – all finely chopped for uniform cooking
Olive Oil: 130ml extra virgin – adds authentic Greek flavor and richness
Tomato Paste: 2 tablespoons for deep color and flavor
Seasonings: Paprika (sweet or hot), salt, and freshly ground pepper to taste

Step-by-Step Cooking Instructions

Bean Preparation: Parboil beans in plenty of cold water for 30-35 minutes until slightly tender, then drain
Vegetable Base: Sauté finely chopped vegetables in olive oil for 2 minutes, then add tomato paste and cook for another minute
Main Cooking: Combine parboiled beans with sautéed vegetables, add boiling water, and simmer covered for 35 minutes
Final Touch: Add remaining olive oil, season with salt and pepper, and cook until soup becomes thick and creamy
Serving: Serve hot with Kalamata olives and crusty village bread for an authentic Greek experience

Cooking Techniques

The heart of this Greek bean soup lies in two simple but important steps. First, we parboil the beans to get them just right – tender but not mushy. Then comes the magic of sautéing the vegetables with olive oil, which builds a rich base of flavors. The slow simmering at the end brings everything together, creating that wonderful creamy texture that makes fasolada so special.

Variations & Substitutions

While traditional fasolada uses white beans, you can easily swap between navy beans, cannellini, or white kidney beans – they all work beautifully! If you prefer a heartier soup, add diced potatoes during the last 20 minutes of cooking. For extra flavor, toss in a bay leaf or a pinch of oregano. Some Greek families also add a splash of lemon juice at the end, which adds a lovely bright note to this comforting soup.

Serving Suggestions

In Greece, fasolada is often called “the national food” and is best enjoyed piping hot with chunks of crusty village bread for dipping. Add some salty Kalamata olives on the side – they’re perfect for cutting through the creamy richness of the soup. A simple Greek salad makes this a complete meal. During winter, this soup tastes even better with a drizzle of extra virgin olive oil on top and a sprinkle of fresh black pepper.

Storage Tips

This soup gets even tastier the next day! Let it cool completely, then store in an airtight container in the fridge for up to 4 days. When reheating, add a splash of water if it’s too thick, and warm it slowly over medium heat. You can also freeze portions for up to 3 months – just make sure to leave some space in the container as the soup will expand when frozen.