Greek Bean Soup, or Fasolada, is often called the 'national dish of Greece.' It's a humble yet deeply satisfying soup made with white beans, tomatoes, and a medley of vegetables, all simmered together until the flavors meld into a rich, comforting broth.
Advertisements1
This version is designed for the home cook who wants authentic flavor without fuss. It's a one-pot wonder that's perfect for meal prep, and it's naturally vegan and gluten-free.
I'll walk you through the steps, share the science behind why we sauté the vegetables first, and give you my best tips to avoid a bland or mushy soup.
Why You'll Love This Recipe
About the Ingredients
2 tablespoons (30ml) extra-virgin olive oil
Use a good quality olive oil for flavor. You can substitute with avocado oil for a neutral taste.
1 medium yellow onion, diced (about 1 cup / 150g)
Yellow onion provides a sweet, savory base. Sweet onion or shallots work too.
2 celery stalks, diced (about 1 cup / 100g)
Celery adds aromatic depth. If you don't have celery, use a fennel bulb for a slight anise flavor.
2 carrots, diced (about 1 cup / 130g)
Carrots bring a touch of sweetness and color. You can use parsnips for a different earthy note.
3 cloves garlic, minced (about 1 tablespoon)
Fresh garlic is essential. In a pinch, use 1 teaspoon of garlic powder.
2 (15-ounce / 425g) cans cannellini beans, drained and rinsed
Cannellini beans are creamy and hold their shape. Great northern beans or chickpeas are good substitutes.
1 (14.5-ounce / 411g) can crushed tomatoes
Crushed tomatoes give a thick, rich base. You can use diced tomatoes and blend slightly for a smoother texture.
4 cups (946ml) vegetable broth
Low-sodium broth is best to control salt. Chicken broth works if you're not vegetarian.
1 teaspoon dried oregano
Greek oregano is preferred. If using fresh, use 1 tablespoon chopped.
1 bay leaf
Bay leaf adds a subtle herbal note. Remove before serving.
Salt and freshly ground black pepper, to taste
Always taste and adjust. Use kosher salt for even seasoning.
Fresh parsley, chopped, for garnish (optional)
Adds brightness. You can also use fresh dill.
Tips & Tricks
Do not skip sautéing the vegetables
This builds the flavor foundation. Sauté until they are soft and slightly golden, about 8-10 minutes, to release their natural sugars.
Watch the salt
Beans and broth can be salty. Start with a small amount of salt and adjust at the end.
Simmer gently
A rolling boil can break the beans apart. Keep the soup at a gentle simmer for a creamy texture without mushiness.
Pro Tips
Step-by-Step Instructions
1. Sauté the aromatics
Heat olive oil in a large pot over medium heat (350°F / 175°C). Add onion, celery, and carrots. Cook, stirring occasionally, until soft and lightly golden, about 8 minutes.
2. Add garlic and spices
Stir in garlic, oregano, and bay leaf. Cook for 1 minute until fragrant.
3. Add tomatoes and beans
Pour in crushed tomatoes and drained beans. Stir to combine.
4. Pour in broth and simmer
Add vegetable broth and bring to a boil. Reduce heat to low (200°F / 95°C) and simmer partially covered for 25 minutes, until vegetables are tender and flavors meld.
5. Season and finish
Remove bay leaf. Season with salt and pepper to taste. If desired, use an immersion blender to partially blend the soup for a creamier texture.
6. Serve hot
Ladle into bowls and garnish with fresh parsley. Drizzle with extra olive oil if desired.
Delicious Variations
Spicy Greek Bean Soup
Add 1/2 teaspoon of red pepper flakes with the garlic for a kick.
Creamy Greek Bean Soup
Stir in 1/2 cup (120ml) of coconut milk at the end for a silky texture.
Greek Bean Soup with Greens
Add 2 cups of chopped spinach or kale during the last 10 minutes of cooking.
How to Store Greek Bean Soup
Refrigerator
Store in an airtight container for up to 5 days.
Freezer
Freeze in individual portions for up to 3 months. Thaw overnight in the refrigerator.
Reheating
Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if too thick.
Frequently Asked Questions
Q: What is Greek bean soup made of?
Greek bean soup is made of white beans (like cannellini), tomatoes, olive oil, onions, celery, carrots, and herbs like oregano. It's a simple, rustic soup that's a staple in Greek cuisine.
Q: Is Greek bean soup healthy?
Yes, it is very healthy. It's high in fiber and protein from the beans, low in fat, and packed with vegetables. It's also naturally vegan and gluten-free.
Q: Can I use dried beans instead of canned?
Yes, you can. Soak 1 cup of dried beans overnight, then drain and cook in the soup. You'll need to add about 1-2 cups of extra broth and increase the simmering time to about 1.5 hours, until the beans are tender.
Q: What do you serve with Greek bean soup?
It's often served with crusty bread, feta cheese, olives, and a Greek salad. A drizzle of olive oil on top is also traditional.
If you tried this Greek Bean Soup, I'd love to hear how it turned out! Leave a comment below or tag me on Instagram with your creation.
Greek Bean Soup
Greek Bean Soup is a hearty, protein-packed one-pot meal that's easy to make and ready in 45 minutes.
🧂 Ingredients
- 2 tablespoons (30ml) extra-virgin olive oil
- 1 medium yellow onion, diced (about 1 cup / 150g)
- 2 celery stalks, diced (about 1 cup / 100g)
- 2 carrots, diced (about 1 cup / 130g)
- 3 cloves garlic, minced (about 1 tablespoon)
- 2 (15-ounce / 425g) cans cannellini beans, drained and rinsed
- 1 (14.5-ounce / 411g) can crushed tomatoes
- 4 cups (946ml) vegetable broth
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish (optional)
📋 Instructions
- 1Sauté the aromatics — Heat olive oil in a large pot over medium heat (350°F / 175°C). Add onion, celery, and carrots. Cook, stirring occasionally, until soft and lightly golden, about 8 minutes.
- 2Add garlic and spices — Stir in garlic, oregano, and bay leaf. Cook for 1 minute until fragrant.
- 3Add tomatoes and beans — Pour in crushed tomatoes and drained beans. Stir to combine.
- 4Pour in broth and simmer — Add vegetable broth and bring to a boil. Reduce heat to low (200°F / 95°C) and simmer partially covered for 25 minutes, until vegetables are tender and flavors meld.
- 5Season and finish — Remove bay leaf. Season with salt and pepper to taste. If desired, use an immersion blender to partially blend the soup for a creamier texture.
- 6Serve hot — Ladle into bowls and garnish with fresh parsley. Drizzle with extra olive oil if desired.
Liam covers personal finance and investing for beginners, with a focus on behavioral psychology and avoiding common money traps. He writes from the perspective of a self-taught enthusiast.
