Fasolada – The Heartwarming Soup of Greece
There’s something deeply comforting about a bowl of fasolada—the humble yet hearty Greek bean soup that has nourished generations.

Made with white beans, olive oil, carrots, celery, tomato, and onion, this simple dish carries the soul of the Mediterranean in every spoonful.

It’s more than just a soup—it’s a symbol of Greek tradition, especially during Lent when simple, nourishing, plant-based meals take center stage. Served with olives, crusty bread, and a sprinkle of chili flakes or raw onion on top, it’s a meal that brings back memories of yiayia’s kitchen and long family lunches.

Crockery & ingredients love using—find them all here:My Mediterranean Greek Pantry

1 pound (450g) dried white beans (cannellini or navy beans)

1 large onion, finely chopped

2 medium carrots, sliced

2 celery stalks, chopped

3-4 garlic cloves, minced

1 can (14.5 oz / 400g) diced tomatoes (or 2 fresh tomatoes, chopped)

1/4 cup olive oil

1 teaspoon tomato paste

1 teaspoon dried oregano

1 teaspoon dried thyme

1 bay leaf

Salt and black pepper, to taste

Fresh parsley, chopped (for garnish)

Lemon wedges (optional, for serving)

Directions

Soak the beans in plenty of water overnight. Drain and rinse the next day.

In a large pot, add the soaked beans and enough water to cover them by a couple of inches. Bring to a boil, then reduce the heat to low and simmer for 1 hour, or until the beans are tender. Drain and set aside.

In the same pot, heat the olive oil over medium heat. Add the onions, carrots, celery, and garlic, and sauté for 5-7 minutes until softened and fragrant.

Stir in the tomato paste, diced tomatoes, oregano, thyme, and bay leaf. Cook for another 2-3 minutes.

Add the cooked beans back to the pot, then pour in enough water (about 5 cups or as needed) to cover everything. Season with salt and pepper. Bring the soup to a boil, then reduce the heat to a simmer.

Cover the pot and let it simmer for 30-40 minutes, stirring occasionally, until the soup thickens and the flavors blend.

Remove the bay leaf. Adjust the seasoning if needed. Serve hot, garnished with fresh parsley and a drizzle of olive oil. A squeeze of lemon juice can add a refreshing zing.

Serve fasolada with crusty bread or olives on the side.

Some also enjoy it with a sprinkle of chili flakes for a bit of heat.

Enjoy your fasolada!!