Greek White Bean Soup Recipe

Greek White Bean Soup, or Fasolada, is a quintessential comfort food in Greek cuisine. It is often dubbed as the "national dish" of Greece, and for good reason. This rustic, hearty soup has been enjoyed by generations, particularly during colder months or times of scarcity. But don’t let its simplicity fool you-this dish is packed with deep flavors, a rich texture, and tons of nutrients.

The beauty of Greek White Bean Soup lies in its reliance on humble, everyday ingredients: beans, olive oil, tomatoes, and vegetables, all simmered together to create a dish that feels luxurious in its simplicity. It’s healthy, vegan, and gluten-free, making it not only delicious but suitable for a wide range of dietary preferences.

In this guide, we’ll walk through a traditional Greek White Bean Soup recipe, break down the ingredients, provide expert cooking tips, and explore some variations that can put a fresh spin on this timeless classic.

This traditional recipe for Greek White Bean Soup is as authentic as it gets. It’s designed to be both comforting and nourishing, offering the perfect balance of flavors. And while it’s a dish deeply rooted in Greek tradition, it’s universally appealing. Let’s dive into the recipe and explore each step in detail.

Ingredients Needed

Here’s what you’ll need for the classic Greek White Bean Soup:

White Beans (Cannellini or Great Northern) – 2 cups dried beans (or 4 cups cooked)
Extra Virgin Olive Oil – 1/4 cup (essential for flavor and authenticity)
Yellow Onion – 1 large, finely chopped
Garlic Cloves – 4, minced
Carrot – 1 medium, peeled and diced
Celery Stalks – 2, chopped
Canned Tomatoes – 2 cups (or 3-4 fresh tomatoes, chopped)
Vegetable Broth or Water – 6 cups (broth will add more flavor)
Bay Leaves – 2
Dried Oregano – 1 teaspoon
Salt and Pepper – to taste
Fresh Parsley – a handful, finely chopped for garnish
Lemon Juice – from 1 lemon (optional, for an extra burst of freshness)

Cooking Instructions

Prepare The Beans
- If using dried beans, rinse them thoroughly and soak them overnight in plenty of water. The next day, drain and rinse them again before using.
- If you’re short on time, you can use canned beans-just drain and rinse them to remove excess salt and preservatives.
Sauté The Aromatics
- Heat the olive oil in a large pot over medium heat. Add the chopped onions and sauté until they become soft and translucent, about 5 minutes.
- Add the garlic, carrots, and celery, cooking for another 3-4 minutes until the vegetables soften a little.
Build The Soup Base
- Pour in the diced tomatoes (if using fresh, make sure they’re well chopped and juiced). Let the mixture simmer for about 5 minutes until the tomatoes break down and release their juices.
- Add the soaked beans to the pot along with the vegetable broth (or water) and bay leaves.
- Bring the mixture to a boil, then reduce the heat and simmer uncovered for about 1 to 1.5 hours, stirring occasionally. The beans should become tender and the soup should thicken slightly.
Season The Soup
- Add the dried oregano, salt, and pepper to taste. Stir everything well and adjust the seasoning as needed.
Finish And Serve
- Once the beans are tender and the soup has reached a thick, hearty consistency, remove it from the heat.
- Before serving, stir in a generous squeeze of fresh lemon juice for added brightness.
- Ladle the soup into bowls, sprinkle with fresh parsley, and serve with a slice of crusty bread or a drizzle of extra virgin olive oil.

Ingredient Insights

Let’s take a deeper look at the star ingredients in this Greek White Bean Soup and what makes them so important:

White Beans (Cannellini or Great Northern): Beans are the foundation of the dish, providing the necessary texture and protein. Cannellini beans are the most common choice, but Great Northern beans also work well. They soak up the flavors of the broth and vegetables, giving the soup a creamy texture as they cook down.
Extra Virgin Olive Oil: Olive oil is not just a cooking fat in Greek cuisine-it’s a flavor powerhouse. The oil adds richness and depth to the soup and is integral in creating the “soul” of the dish. It also has the benefit of being heart-healthy, packed with antioxidants and healthy fats.
Vegetables (Onion, Garlic, Carrot, Celery): The combination of onion, garlic, carrot, and celery is the basis of the “sofrito” (the flavor base) in many Mediterranean dishes. These vegetables are sautéed at the start, releasing their natural sugars and creating a sweet, aromatic backdrop for the soup.
Tomatoes: Tomatoes bring acidity and a slight sweetness to the soup, balancing the richness of the olive oil and beans. Whether fresh or canned, tomatoes help build the body of the broth and create that quintessential Mediterranean taste.
Lemon Juice (Optional): A squeeze of fresh lemon juice at the end lifts the entire dish, giving it a refreshing burst that cuts through the richness of the olive oil and beans.

Expert Tips

Want to perfect your Greek White Bean Soup? Here are some expert tips to elevate the dish:

Soaking Beans: Soaking dried beans overnight is important for both texture and digestion. If you skip the soak, your beans may take much longer to cook and might not soften as well. If you forget to soak them, you can use the “quick soak” method: bring beans to a boil for 2 minutes, then let them sit covered for 1 hour before draining and using them in the soup.
Simmer Slowly: This soup is all about slow cooking, which allows the beans to become tender and absorb all the flavors. Resist the urge to rush the process by turning up the heat-it’s a low-and-slow affair that rewards patience.
Add More Veggies: If you’re craving more vegetables, feel free to add zucchini, spinach, or bell peppers for additional flavor and nutrients. A handful of greens tossed in at the end can be a great way to freshen up the dish.
Make It Creamier: For a creamier texture, you can mash a portion of the beans before adding them to the soup. This will create a thicker, richer broth.
Don’t Skip the Lemon: Even if you’re not usually a fan of citrus in savory dishes, trust me-adding fresh lemon juice at the end brightens up the flavors of the soup and makes all the difference.

Recipe Variations

While the classic Greek White Bean Soup is wonderful on its own, there are plenty of ways to give it a twist:

Spicy Fasolada: Add a pinch of red pepper flakes or a chopped fresh chili pepper to the soup for a kick of heat. This balances well with the beans and olive oil.
Herb Variations: Instead of dried oregano, try experimenting with fresh thyme, rosemary, or bay leaf for different flavor profiles.
Mediterranean Twist: Toss in some Kalamata olives and a handful of crumbled feta cheese for a more Mediterranean-inspired version. The saltiness of the olives and the creaminess of the feta pair wonderfully with the bean soup.
Smoked Paprika: For a smoky depth, sprinkle in some smoked paprika. This gives the soup a more complex flavor that’s still comforting but with a slight twist.

Final Words

Greek White Bean Soup is one of those dishes that feels timeless, like it’s been passed down through generations and embodies the very spirit of Mediterranean cooking. It’s hearty, satisfying, and a great way to bring some warmth into your home. Whether you’re making it on a chilly evening or looking for a dish to feed a crowd, this soup checks all the boxes-healthy, filling, and full of flavor.

Greek White Bean Soup Recipe