Learn how to make authentic Greek White Bean soup with this simple Fasolada recipe. It’s a healthy and hearty plant-based classic Greek recipe. A perfect Blue Zone dinner recipe! 

An overhead food photo of Greek white bean soup with carrots and parsley in a light grey ceramic bowl. Olive focaccia and parsley are on the side.

Legumes and beans are a staple in Greek and Blue Zone kitchens. Check out our Greek Lentil Soup and Gigantes Plaki recipes! They are relatively inexpensive, high in fiber, and a good source of plant-based protein.

This classic Greek recipe for Fasolada (White Bean Soup) is a comforting, mild soup made with simple ingredients. This recipe is adapted from our neighborhood Greek Orthodox Church cookbook, which is filled with traditional Greek family recipes. 

What Type of Beans to Use for Fasolada 

Dried cannellini beans soaking in a glass bowl of water on a marble countertop before making Greek bean soup.

Traditionally, Fasolada uses Navy, Great Northern, or Cannellini Beans for their creamy texture and mild flavor. These beans complement the soup’s other ingredients without dominating them. 

It’s important to soak the dried beans overnight before cooking them in this soup. 

Can You Use Canned Beans? 

To substitute cooked or canned beans for the dried beans in Greek bean soup, skip the soaking step for the dried beans. Instead, use two cans (15 ounces each) of drained and rinsed white beans, such as Great Northern or cannellini beans. Add these canned beans directly to the soup along with the other ingredients during the cooking process. Adjust the cooking time accordingly, as canned beans are already cooked and only need to be heated through in the soup, typically requiring a shorter cooking time compared to dried beans.

Chopped wh ite onion, celery, sliced carrots, and crushed garlic on a wooden cutting board to prep for Greek bean soup.

How to Make Greek White Bean Soup

Here are the basic steps for making Fasolada, the Greek white bean soup.  Adjustments can be made to suit personal preferences regarding seasoning, texture, and soup thickness.

1. Soak the white beans overnight to soften them. Then rinse and drain them. 
3. Sauté chopped onions, carrots, celery, and garlic in olive oil until just softened and fragrant.
4. Add the soaked and rinsed beans to the sautéed vegetables.
5. Pour in vegetable broth and/or water, along with diced tomatoes.
6. Season the soup with dried oregano, salt, and pepper.
7. Bring the mixture to a boil, then reduce heat and simmer until the beans are tender.
8. Adjust seasoning if needed and remove bay leaves before serving.
9. Garnish each bowl with chopped parsley. Serve hot with crusty bread for dipping.

An overhead close-up photo of Greek bean soup with carrots and parsley. What to Serve with Fasolada 

I love to create a Geek feast with this Greek bean soup, spanakopita, olives, feta, and pita bread. However, it’s wonderful on its own with a piece of crusty bread. 

An overhead photo of Greek white bean soup in a bowl with olive focaccia on the side. A simple Blue Zone dinner recipe.

Yield: Serves 6

Greek White Bean Soup (Fasolada)

Prep Time 10 minutes
Cook Time 2 hours
Additional Time 8 hours
Total Time 10 hours 10 minutes

Fasolada is a classic Greek bean soup made with white beans and vegetables. It makes a hearty and nutritious vegetarian Blue Zone dinner.

Greek White Bean Soup (Fasolada)


  • 2 cups dried cannellini or white navy beans
  • 1/4 cup olive oil
  • 1 white onion, diced
  • 4 cloves garlic, minced
  • 3 carrots, peeled and sliced crosswise (1½ cups)
  • 3 celery stalks, chopped (1½ cups)
  • 1 (15 oz.) can diced tomatoes
  • 4 cups vegetable broth
  • 4 cups water, plus more as needed
  • 1 tablespoon dried oregano
  • 1-2 teaspoons sea salt
  • ½ teaspoon pepper or red pepper flakes
  • ¼ cup chopped Italian parsley


  1. Rinse and pick over the dried beans. Place in a large bowl covered with water and soak overnight (at least 8 hours) at room temperature. Once soaked, drain and rinse the beans once more.
  2. Add the olive oil to a large soup pot set over medium heat. Add the onion, garlic, carrots, and celery. Sauté the vegetables for about 5 minutes, until beginning to soften. The veggies will cook completely while the beans cook.
  3. Add the tomatoes, broth, water, beans, oregano, salt, and pepper, and bring to a simmer. Simmer the soup until the beans are tender, about one hour, adding more water as needed. The time it takes the beans to cook depends on the size and age of the beans and how long they have been soaked.
  4. Once the beans are cooked, taste and adjust the seasonings as needed.
  5. Stir in the fresh parsley and serve.


Store leftover fasolada in an airtight container in the refrigerator. It should be good for 3-4 days. Reheat on the stove or in the microwave.

You can substitute cooked/canned white beans for a speedier Greek bean soup. Use two drained (15 oz.) cans of white beans. Reduce the liquid by omitting the water unless needed and simmer the soup until the vegetables are cooked through.

Nutrition Information:
Yield: 6 Serving Size: 1 bowl
Amount Per Serving: Calories: 241Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 1226mgCarbohydrates: 31gFiber: 9gSugar: 4gProtein: 10g

Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your favorite calculator.