Tomato white bean soup with carrot rounds and celery in a green bowl with a spoon, crusty bread on a white plate behind — Photo: Gordon Joly · CC BY-SA 2.0 · Wikimedia Commons

Greek · Lunch · Dinner

Fasolada (Greek White Bean Soup)

Name: Fasolada (Greek White Bean Soup)
Prep time: 75 min
Cook time: 100 min
Total time: 175 min
Cuisine: Greek
Ingredients: 1 1/2 cups Dried white beans (cannellini or navy); 6 cups (1.5 litres) Water, for soaking the beans (discarded); 6 cups (1.5 litres) Water, for cooking the soup; 2 tbsp Extra virgin olive oil; 1 large Onion, diced; 2 medium Carrots, sliced into rounds; 2 stalks Celery, sliced; 3 cloves Garlic, minced; 2 tbsp Tomato paste; 1 can (400 g) Canned crushed tomatoes; 2 leaves Bay leaves; 1 tsp Dried oregano; 3/4 tsp Salt; 1/2 tsp Black pepper, ground; 1/4 cup Fresh flat-leaf parsley, chopped; 1 tbsp Lemon juice

Φασολάδα

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 11, 2026 · How we make recipes

Greece's beloved national soup: creamy white beans simmered with carrot, celery and onion in a herby tomato broth, finished with a fresh splash of olive oil and parsley. Hearty, humble and naturally plant-based.

Prep: 75 min
Cook: 100 min
Total: 175 min
Serves: 4

Easy
Vegetarian
Vegan
Gluten Free
Dairy Free

19%

Per serving384kcal19% of a 2,000 kcal day

21gProtein

62gCarbs

8gFat

16gFiber

Calories come from: Carbs 62% · Fat 18% · Protein 20%

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Ingredients

For 4 servings

1 1/2 cups300 gDried white beans (cannellini or navy)
6 cups (1.5 litres)1,500 gWater, for soaking the beans (discarded)
6 cups (1.5 litres)1,500 gWater, for cooking the soup
2 tbsp27 gExtra virgin olive oil
1 large150 gOnion, diced
2 medium120 gCarrots, sliced into rounds
2 stalks80 gCelery, sliced
3 cloves9 gGarlic, minced
2 tbsp32 gTomato paste
1 can (400 g)Canned crushed tomatoes
2 leavesBay leaves
1 tspDried oregano
3/4 tsp5 gSalt
1/2 tspBlack pepper, ground
1/4 cup15 gFresh flat-leaf parsley, chopped
1 tbsp15 gLemon juice (optional)

Steps

1
Rinse the dried beans and pick out any stones or shrivelled beans.
2
Put the beans in a large pot with the 1.5 litres of soaking water and bring to a boil; boil for 2 minutes.
3
Take the pot off the heat, cover and leave the beans to soak for 1 hour.
4
Drain the beans, discard the soaking water and rinse the beans.
5
Return the beans to the pot with the 1.5 litres of cooking water and bring to a boil.
6
Boil the beans hard for 10 minutes, which is needed to make dried beans safe to eat.
7
Lower the heat and simmer, partly covered, for 40 minutes until the beans are almost tender.
8
Meanwhile, heat 1 tbsp of the olive oil in a frying pan over medium heat.
9
Add the onion and cook for 5 minutes, stirring, until softened.
10
Add the carrots and celery and cook for 5 minutes more.
11
Stir in the garlic and cook for 1 minute until fragrant.
12
Stir in the tomato paste and cook for 1 minute to deepen its flavour.
13
Tip the vegetables into the beans, then add the crushed tomatoes, bay leaves, oregano, salt and pepper.
14
Simmer, partly covered, for 40 minutes until the beans are soft and creamy and the broth has thickened; stir now and then.
15
Lightly mash a ladleful of beans against the side of the pot and stir them in to make the soup creamier.
16
Remove the bay leaves and taste, adjusting the pepper.
17
Stir in the parsley and the lemon juice, if using.
18
Ladle into bowls and drizzle with the remaining 1 tbsp olive oil.

Swaps, storage and make-ahead

Swaps

Use two 400 g cans of cannellini beans, drained and rinsed, instead of dried beans, skip the soaking and first boil, and simmer everything together for about 25 minutes.
Swap the crushed tomatoes for passata if you prefer a smoother broth.
Replace the cooking water with vegetable stock for a richer flavour (check the label to keep it gluten-free), and reduce the added salt since stock is often salty.
Add a handful of chopped spinach or kale in the last 5 minutes for extra greens.

Storage

Cool and refrigerate leftovers within 2 hours in a covered container and eat within 3 to 4 days, reheating until steaming hot and adding a splash of water if it has thickened. It also freezes well for up to 3 months; add fresh parsley and lemon after reheating.

Make ahead

You can cook the beans up to 3 days ahead and keep them chilled in some of their cooking liquid, or make the whole soup a day in advance, as the flavour improves overnight.

Nutrition values are for the recipe as written.

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Allergens and nutrition

Contains: Celery

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (1,035 g)	Per 100 g
Calories	384 kcal	37 kcal
Protein	20.7 g	2 g
Carbohydrates	62.4 g	6 g
of which sugars	10.3 g	1 g
Fiber	15.8 g	1.5 g
Fat	7.9 g	0.8 g
of which saturated	1.2 g	0.1 g
Sodium	695 mg	67 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.