Few recipes capture the warmth of the Mediterranean quite like Fasolada Greek Soup. Known as the “national dish of Greece,” this comforting white bean soup is as humble as it is nourishing.
With tender beans, aromatic herbs, and a rich tomato base drizzled with golden olive oil, it’s a dish that fills your home with cozy, rustic aromas and your heart with comfort.
Table of Contents
Why you’ll love this Fasolada Greek Soup
This recipe celebrates the simplicity and flavor of the Mediterranean diet.
- Naturally vegan, rich in plant-based protein
- Heart-healthy and loaded with fiber
- Budget-friendly and made from pantry staples
- Freezer-friendly and meal-prep approved
- Comforting and satisfying without being heavy
- A perfect one-pot dish for all seasons
I first tasted fasolada on a quiet afternoon in Athens while traveling through Greece. The café owner brought out a steaming bowl with fresh bread and said, “This is what keeps us strong.”
It was simple yet layered with flavor — earthy beans, bright lemon, and the unmistakable aroma of dill. Back home in Texas, I worked this version into my regular rotation whenever I crave something hearty yet wholesome.
If you love healing and traditional Mediterranean soups, you’ll also enjoy my Greek Healing Soup, another warm and nourishing favorite.
Ingredients you’ll need
Every ingredient in fasolada serves a purpose — from the olive oil that adds richness to the dill that brings a fresh finish.
Main Ingredients
- 1.5 cups dried white beans – navy or cannellini beans are ideal
- ½ brown onion, finely chopped – forms the flavor base
- 4–5 garlic cloves, finely chopped – adds depth and aroma
- 1 medium carrot, chopped – for sweetness and texture
- 1 celery stalk, chopped – classic Mediterranean flavor balance
- 2 tbsp fresh dill, finely chopped – adds brightness
- 1.5 tbsp tomato paste – gives body and color
- Juice of ½ large lemon (about 4 tbsp) – balances the richness
- 1 bay leaf – subtle aromatic layer
- ½ tbsp dried oregano – for herby warmth
- ½ tsp paprika – adds color and light smokiness
- ¼ tsp black pepper – a gentle kick
- Salt to taste – enhances overall flavor
- 8 cups vegetable stock – simmering base
- 3 tbsp extra virgin olive oil (divided) – for cooking and drizzling
Optional Add-ons or Substitutes
- Add chopped spinach or kale for extra greens
- Replace white beans with chickpeas for variety
- Use fresh parsley instead of dill for a different flavor
- Add a pinch of red pepper flakes for gentle heat
- Top with crumbled feta or olives if not keeping it vegan
For another fresh, vegetable-forward soup with Mediterranean flair, try my Vegetable Orzo Soup. It shares the same cozy simplicity that makes fasolada so beloved.
Step-by-step instructions
This traditional soup comes together easily, with patience and quality ingredients doing most of the work.
- Soak the beans.
- Rinse and soak the white beans overnight in cold water. Drain and rinse before cooking. (If using canned beans, skip this step.)
- Rinse and soak the white beans overnight in cold water. Drain and rinse before cooking. (If using canned beans, skip this step.)
- Cook the aromatics.
- In a large pot, heat 2 tbsp olive oil over medium heat. Add onions, carrots, celery, and a pinch of salt. Sauté for 5–7 minutes until softened.
- In a large pot, heat 2 tbsp olive oil over medium heat. Add onions, carrots, celery, and a pinch of salt. Sauté for 5–7 minutes until softened.
- Add garlic and tomato paste.
- Stir in garlic and cook for 1 minute. Add tomato paste and cook another 2–3 minutes to caramelize slightly.
- Stir in garlic and cook for 1 minute. Add tomato paste and cook another 2–3 minutes to caramelize slightly.
- Add beans and seasonings.
- Add soaked beans, bay leaf, oregano, paprika, and black pepper. Stir to combine.
- Add soaked beans, bay leaf, oregano, paprika, and black pepper. Stir to combine.
- Pour in broth and simmer.
- Add 8 cups vegetable stock. Bring to a boil, then reduce heat and simmer uncovered for 1–1½ hours until the beans are tender and the broth thickens slightly.
- Add 8 cups vegetable stock. Bring to a boil, then reduce heat and simmer uncovered for 1–1½ hours until the beans are tender and the broth thickens slightly.
- Finish with herbs and lemon.
- Stir in chopped dill, lemon juice, and 1 tbsp olive oil. Taste and adjust seasoning.
- Stir in chopped dill, lemon juice, and 1 tbsp olive oil. Taste and adjust seasoning.
- Serve.
- Drizzle each bowl with more olive oil and garnish with dill or lemon zest. Serve with crusty bread.
Quick reminders:
- The key is slow simmering — that’s what builds rich, layered flavor.
- Add more stock or water if you prefer a thinner soup.
- Always finish with olive oil and lemon for brightness.
- For a thicker version, mash some of the beans before serving.
If you love rustic, veggie-packed classics, you’ll also enjoy my Minestrone Soup, another Mediterranean staple loaded with nourishing goodness.
Expert tips for success
- Always soak dried beans for at least 8 hours — they cook faster and more evenly.
- Simmer gently to avoid splitting the beans.
- Don’t skip the lemon juice; it balances the earthy flavors beautifully.
- A drizzle of quality olive oil makes all the difference.
- Let the soup rest 15 minutes before serving — the flavor deepens as it cools slightly.
- For a heartier meal, serve over rice or couscous.
- Store overnight; it tastes even better the next day.
Serving suggestions
Fasolada is traditionally served with a drizzle of olive oil and plenty of bread — but you can dress it up or down.
- Serve with toasted pita or crusty sourdough
- Add a sprinkle of fresh dill or oregano before serving
- Pair with a side salad or roasted vegetables
- Top with a few olives or a touch of feta
- Serve as a main dish with warm lemon rice on the side
It’s a soup that feels like home, no matter where you eat it.
Storing and reheating
Fasolada keeps beautifully, gaining flavor each day.
How to store it
- Cool completely before storing
- Keep in airtight containers up to 4 days in the fridge
- Freeze up to 2 months in portions
- Thaw in the fridge overnight before reheating
How to reheat it
- Warm on the stovetop over medium-low heat
- Add a splash of broth or water if it thickens
- Taste and refresh with lemon juice before serving
- Avoid boiling to preserve the creamy texture of the beans
Nutrition facts (per serving)
- Calories: 295
- Protein: 11g
- Carbohydrates: 38g
- Fat: 11g
- Saturated Fat: 1.5g
- Fiber: 10g
- Sugar: 5g
- Sodium: 620mg
- Vitamin A: 80% DV
- Iron: 25% DV
Frequently asked questions
Can I make this with canned beans?
Yes, but reduce cooking time to 30 minutes. Dried beans give richer texture, but canned beans are a great shortcut.
Can I make this soup ahead of time?
Absolutely — the flavors deepen beautifully overnight.
Is fasolada vegan?
Yes, it’s naturally vegan and a staple of the Mediterranean diet.
Final thoughts
This Fasolada Greek Soup is proof that the simplest meals often carry the deepest comfort. It’s hearty, wholesome, and layered with the bright flavors of lemon, dill, and olive oil — a true taste of Greece in your kitchen.
- Traditional Greek comfort food made easy
- Packed with fiber, flavor, and healthy fats
- Perfect for cozy nights, meal prep, or family gatherings
Fasolada Greek Soup
Ingredients
Equipment
Method
- Rinse and soak white beans overnight in cold water. Drain and rinse before cooking.
- In a large pot, heat 2 tbsp olive oil over medium heat. Add onions, carrots, celery, and a pinch of salt. Sauté for 5–7 minutes until softened.
- Stir in garlic and cook for 1 minute. Add tomato paste and cook another 2–3 minutes to caramelize slightly.
- Add soaked beans, bay leaf, oregano, paprika, and black pepper. Stir to combine.
- Pour in 8 cups vegetable stock. Bring to a boil, then reduce heat and simmer uncovered for 1–1½ hours until beans are tender.
- Stir in chopped dill, lemon juice, and 1 tbsp olive oil. Adjust seasoning as needed.
- Drizzle bowls with additional olive oil before serving. Garnish with dill or lemon zest and serve with crusty bread.
Nutrition
Notes
- Dried beans must be soaked overnight for best texture.
- Lemon juice and olive oil added at the end brighten and balance the dish.
- For a creamier texture, mash some beans before serving.
