Fasolada Recipe (Greek Bean Soup)

Make authentic fasolada, Greek bean soup that is brimming with delicious and healthy veggies. This is a household staple in Greece – almost everyone grew up on this budget-friendly tummy-filling bowl of goodness. It’s also naturally vegan and dairy-free!

If it’s cosy soups you’re after, fakes (Greek lentil soup) should not be missed. Neither should my easy no-knead bread – it’s the perfect partner for any of my soup recipes, including my youvarlakia avgolemono, which features tender meatballs in a delicious egg-lemon broth. And if you love hearty Greek comfort food, make sure to check out my gigantes plaki recipe, with giant beans baked in a rich tomato sauce.

Jump to:

• Why you’ll love this recipe
• How to make this soup - Short video
• Ingredients
• Top tips
• Instructions
• Variations
• What to serve with fasolada
• Storage notes
• FAQs
• 📖 Recipe

Why you’ll love this recipe

Make it on repeat, make it in bulk, and sip/snack all week long. Here’s why you’re going to fall in love with it:

• Easy to make: It’s a cinch to make, honestly. It’s made with totally simple ingredients and takes minimal effort for a TOP result.
  
• A great base recipe: You can totally add other ingredients to this simple recipe. Check out my variations section for inspiration.
  
• Comfort food: There is something so comforting and cosy about a steaming bowl of Greek bean soup. It’s warming in the winter, too.
  
• Perfect for meal prep: Want soup you can enjoy all week long? Make a big batch of this recipe and keep it in the refrigerator. The flavours actually get better with time – kind of like a fine wine.

How to make this soup - Short video

Watch me make this soup in my short video below!

Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

• Beans: Use white beans like Great Northern or Cannellini beans. These beans are lovely and creamy with a mild taste. They soak up the incredible flavours in this soup.

• Vegetables: Gather fresh (never wilted) veggies like celery, carrots, brown and red onions, and fresh garlic. These ingredients build the base flavours and add to the hearty texture.

• Tomato paste: Concentrated tomato flavour enriches the broth and adds a slight sweetness.

• Olive oil: A staple in Greek cooking, it provides a fruity, robust taste and helps to sauté the vegetables, enhancing their flavours.

• Crushed tomatoes: The base of the soup. Choose a high-quality brand of crushed tomatoes with a high fruit-to-water ratio.

• Oregano: The Greek one!

• Bay leaves: Infuses the soup with a subtle, earthy aroma and slightly bitter undertone. Don’t skip them.

Optional Garnishes

Chilli flakes, parsley, and thinly sliced red onion, make a fresh and delicious garnish and topping. 

Top tips

• Don’t skip soaking the beans: Overnight is best for silky soft beans. If you’re short on time, use the quick soak method: Boil the beans for 2 minutes, remove from heat, cover, and let sit for 1 hour before draining and rinsing them.
  
• Control the consistency: Gradually add water to the soup, starting with less and adding more as needed. This allows you to control the thickness of the soup. Fasolada should be hearty but not too thick.
  
• Don’t use the bean soaking water in the soup pot: Cooking with leftover soaking water is likely to give you a tummy ache.
  
• Taste and adjust: Seasoning is key. Taste the soup before serving and adjust the salt, pepper, and other seasonings as necessary. 

Instructions

Here is a quick run through making this soup, but remember for the full written recipe and ingredients list, they can be found in the recipe card down below.

Preparing the Beans

1. Soak the Beans: Soak white beans in water for about 12 hours.
   
2. Boil the Beans: Rinse soaked beans and place in a saucepan. Cover with water, bring to a boil for 10 minutes, then drain.

Preparing the Vegetables and Cooking

1. Prepare Vegetables: Slice celery and carrots into medium thickness. Dice brown and red onions. Slice garlic cloves.
   
2. Sauté Vegetables: In a pot, heat olive oil over medium heat. Sauté garlic and onions until translucent. Add tomato paste and mix well.
   
3. Combine Ingredients: Add carrots, celery, pre-boiled beans, half a cup of olive oil, crushed tomatoes, oregano, pepper, and bay leaves. Fill the pot with water to cover ingredients.
   
4. Simmer: Bring to a boil, then reduce heat and simmer for 1.5 hours.

Finishing Touches

• Add the remaining half cup of olive oil and salt. Adjust seasoning to taste. Simmer for an additional 10 minutes.

Serve

• Taste a bean to ensure it's cooked. Serve with optional garnishes like hot chilli flakes, fresh parsley, raw red onion, and bread. Enjoy!

Variations

Take a few twists and turns with your Greek bean soup recipe – here’s how!

• Lemony: Add freshly squeezed lemon juice or zest to the soup just before serving for a bright, tangy flavour that cuts through the richness of the creamy beans and tomato base.
  
• Spicy: Add diced hot peppers like jalapeños or red chili peppers during the sautéing stage for a spicy kick. 
  
• Extra herby: Use a combination of fresh herbs like dill, parsley, and mint.
  
• Meaty: Add slices of authentic Greek sausage (loukaniko) or Italian sausage to the soup for a heartier version. Brown the sausage pieces before adding them to the soup. Sauté diced bacon or pancetta with the onions to infuse the soup with a smoky flavour.
  
• Vegetable-rich: Include other vegetables like bell peppers, zucchini, or spinach to make the soup more nutrient-dense and colourful. Stir in leafy greens such as kale or Swiss chard towards the end of cooking for added texture and nutritional value.
  
• Creamy Greek bean soup: Blend a portion of the cooked beans and vegetables to create a creamier texture without adding dairy. Add diced potatoes to the soup, which will break down and thicken the broth naturally as they cook.

What to serve with fasolada

Serve this soup with crusty bread or a loaf of rustic Greek bread for a complete and satisfying meal.

A simple Greek salad with cucumbers, tomatoes, olives, and feta can complement the soup nicely.

Storage notes

Store leftover fasolada in an airtight container in the refrigerator for up to 4 days.

Reheat gently on the stove over low heat, adding water if the soup has thickened too much. You can also reheat in the microwave in short intervals, stirring in between.

Freezing

This soup freezes really well. Let the soup cool completely, then transfer it to freezer-safe containers or bags. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

FAQs

Are you just whizzing through? Here are a few queries you might have:

How can I make Fasolada vegan or vegetarian?

Traditionally it is naturally vegan as it primarily consists of beans, vegetables, and seasonings. Just ensure any added toppings or garnishes are plant-based.

How do I adjust the thickness of the soup?

If the soup is too thick, add water gradually until you reach the desired consistency. If it's too thin, let it simmer uncovered until it thickens, or blend a portion of the beans and vegetables and stir back into the soup.

Can I use canned beans instead of dried beans?

Yes, you can use canned beans to save time. Rinse and drain them well before adding them to the soup. Keep in mind that canned beans may be softer, so adjust cooking time accordingly.

Can I make fasolada in a slow cooker?

Yes, you can make this soup in a slow cooker. Sauté the vegetables and garlic first, then add all ingredients to the slow cooker. Cook on low for 7-8 hours or high for 4-5 hours until the beans are tender.

📖 Recipe