I grew up with soups like this on repeat, and I still think it’s one of the most satisfying bowls you can make with humble ingredients. It’s hearty, it reheats like a dream, and it’s the exact thing you want when the weather turns or you just want something steady and real.
I like serving mine with a few Kalamata olives dropped right into the bowl and a piece of crusty bread on the side to soak up the broth. That salty olive + tomato + bean combo is hard to beat.
If you’ve never made fasolada before, this version stays traditional, tastes big, and doesn’t get fussy.
▼ Jump to RecipeWhat is fasolada?
Fasolada (φασολάδα) is the classic Greek white bean soup with onion, carrot, celery, tomato, herbs, and plenty of olive oil. It’s the definition of “weekday food” in the best way: inexpensive, filling, and somehow even better the next day.
Creamy beans + lightly thickened broth + orange-red color with olive oil floating on top. If you hit that, you nailed it.
Why I parboil the beans first
This is the move that keeps the soup tasting traditional instead of tasting like “beans that got stuck in tomato sauce.” Tomato is acidic, and if beans go into acid too early they can stay firm and the skins can turn tough.
Ingredient notes (quick and useful)
- Beans: Great Northern is ideal. Cannellini works too (creamier). Navy beans work but can break down faster.
- Tomatoes: One 14-oz can is the sweet spot. More tomato = more stew-like; less = more brothy.
- Olive oil: Fasolada wants real olive oil. Don’t be shy it’s part of the “finish.”
- Broth vs water: Water is traditional. Light vegetable broth is totally fine if you want a touch more depth.
How to serve fasolada (my way)
I serve it hot with crusty bread and a few Kalamata olives dropped right into the bowl. Lemon wedges on the table are non-negotiable — even if you only squeeze a little, it wakes the whole pot up.
A hearty, classic Greek bean soup with tomato, oregano, bay leaf, and plenty of olive oil — the kind of soup that actually eats like a meal.
Nutrition Per Serving
Ingredients
- Beans: 1 lb Great Northern beans, soaked overnight
- Vegetables: 1 large onion, diced
- 2–3 carrots, sliced
- 2 celery stalks, sliced
- 3–4 garlic cloves, minced
- Tomato: 1½–2 cups diced or crushed tomatoes (about half of a 28-oz can)
- Seasoning: 1 tsp dried oregano
- 2 bay leaves
- Salt and black pepper, to taste
- Olive oil: ½ cup extra-virgin olive oil
- Liquid: 6–7 cups water or light vegetable broth
- Optional finishing: lemon wedges, chopped parsley
- Optional serving: Kalamata olives + crusty bread
Directions
- Parboil the beans. Drain and rinse the overnight-soaked beans. Add to a Dutch oven and cover with 2–3 inches of fresh water. Bring to a boil, then reduce to a simmer for 30–40 minutes until the beans are just tender (not creamy). Drain and set aside.
- Build the vegetable base. Return the pot to the stove over medium heat. Add the olive oil. Add onion, carrots, and celery and cook 8–10 minutes until softened. Stir in garlic and oregano and cook 30 seconds.
- Add the tomatoes. Stir in the tomatoes and simmer 5 minutes to concentrate the flavor.
- Build the soup. Add the parboiled beans back to the pot. Pour in 6–7 cups water or broth. Add bay leaves. Bring to a gentle boil.
- Simmer. Reduce to a low simmer and cook 45–60 minutes, partially covered, stirring occasionally. You’re looking for creamy beans and a lightly thickened broth with that orange-red olive oil sheen.
- Season and serve. Remove bay leaves. Season with salt and black pepper (beans need more salt than you think — taste and adjust). Serve with lemon wedges and parsley, plus Kalamata olives in the bowl and crusty bread on the side.
- Make it thicker: Simmer uncovered for the last 10–15 minutes, reuse the parboil water or mash a ladle of beans and stir back in.
- Make it more brothy: Add a splash of hot water/broth while simmering.
- Storage: Refrigerate up to 5 days. The soup thickens as it sits — loosen with water when reheating.
- Freezer: Freeze up to 3 months. Thaw overnight in the fridge and reheat gently.
- Nutrition: Estimates vary with bean brand and how much olive oil ends up in each bowl.
Frequently Asked Questions
Do I really need to soak the beans overnight?
Overnight soaking helps with faster cooking and more even texture. If you forgot, use this quick soak:
- Put the dry beans in a pot.
- Cover with 3–4 inches of water.
- Bring to a full boil.
- Boil for 2 minutes.
- Turn off the heat.
- Cover and let sit 1 hour.
- Drain and rinse.
After that, cook them exactly the same way as soaked beans.
Why drain the parboil water?
Draining does two things:
- Better texture: it removes some starch and compounds that can make the broth dull or “bean-y,” so the final soup tastes cleaner.
- Traditional fasolada texture: you start the real soup fresh with olive oil, vegetables, and tomato — and the beans finish cooking in that flavored broth instead of thickening the parboil water.
You can keep the water if you want a thicker, more rustic soup — but drained + fresh liquid is the more classic approach for a clean tomato-bean broth.
Can I use canned beans instead?
You can. Use about 3 (15-oz) cans, drained and rinsed. Skip the parboil, and shorten the simmer to 25–35 minutes so the flavors marry without the beans turning mushy.
How do I keep fasolada from tasting flat?
Salt (enough), a squeeze of lemon at the end, and a good olive oil finish are the difference. If it still feels shy, simmer 10 minutes longer uncovered to concentrate the broth.
What should I serve with fasolada?
Crusty bread is classic. I also love Kalamata olives in the bowl. A simple side salad works too if you want something crisp next to the beans.
Is fasolada vegan?
This version is vegan as written. If you use broth, keep it vegetable-based. Everything else is beans, vegetables, tomato, herbs, and olive oil.
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