Greek Bean Soup

Why You’ll Love This Recipe

Greek Bean Soup is the definition of nourishing comfort food. It’s made with affordable pantry staples, comes together in one pot, and is naturally vegan and gluten-free. The slow simmered beans and vegetables soak up the bright tomato base and aromatic herbs, creating a flavorful soup that’s both healthy and deeply satisfying. It’s also easy to make in big batches and stores well for later meals.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• White beans (cooked or canned; cannellini or great northern beans work best)
• Onion
• Garlic
• Carrots
• Celery
• Tomatoes (fresh or canned)
• Olive oil
• Tomato paste (optional, for depth)
• Bay leaf
• Dried oregano
• Salt and black pepper
• Water or vegetable broth
• Optional: fresh parsley or dill for garnish, lemon wedges for serving

Directions

1. Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery. Sauté for 5–7 minutes until softened.
2. Stir in minced garlic and cook for 1 minute until fragrant.
3. Add tomato paste (if using) and stir to coat the vegetables.
4. Add chopped tomatoes, cooked beans, bay leaf, oregano, salt, and pepper.
5. Pour in enough water or broth to cover everything well. Bring to a boil.
6. Reduce heat and simmer uncovered for 30–40 minutes, stirring occasionally, until the soup is thick and the flavors are well developed.
7. Adjust seasoning as needed. Remove the bay leaf before serving.
8. Serve hot, garnished with fresh herbs and a drizzle of olive oil. Add a squeeze of lemon juice if desired.

Servings and timing

This recipe serves 4–6 and takes about 1 hour total:

• Prep time: 10 minutes
• Cook time: 50 minutes

Variations

• Add greens: Stir in spinach or kale during the last few minutes for extra nutrition.
• Make it spicy: Add a pinch of red pepper flakes or chopped chili for gentle heat.
• Use dried beans: Soak and cook your own white beans for deeper flavor and texture.
• Add grains: Include a handful of rice, barley, or small pasta for a heartier version.
• Lemon twist: Add fresh lemon juice or lemon zest for brightness.

Storage/Reheating

Let the soup cool completely before storing.

• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
• Reheating: Reheat gently on the stove or in the microwave. Add a splash of water or broth if it thickens.

FAQs

What kind of beans should I use?

Cannellini beans or great northern beans are traditional and hold up well. Navy beans or butter beans also work.

Can I use canned beans?

Yes, canned beans are convenient and save time. Just rinse and drain them before using.

Is Fasolada always vegan?

Traditionally, yes. Greek bean soup is a naturally vegan dish made with olive oil and vegetables.

Can I make this soup in advance?

Definitely. In fact, the flavors deepen after a day, making it even more delicious.

Is this soup gluten-free?

Yes, it’s naturally gluten-free. Just ensure any added broth or seasonings are certified gluten-free.

What can I serve with Greek bean soup?

Crusty bread, olives, or a simple green salad make perfect accompaniments.

Can I use fresh herbs?

Absolutely. Fresh parsley, dill, or even thyme add freshness and elevate the dish.

How do I thicken the soup?

Simmer uncovered to reduce the liquid, or mash some of the beans directly in the pot.

Can I cook it in a slow cooker?

Yes. Sauté the vegetables first, then cook everything in a slow cooker on low for 6–8 hours or high for 3–4 hours.

How do I add more protein?

The beans already offer plenty of plant-based protein, but you can also add lentils or quinoa if desired.

Conclusion

Greek Bean Soup is a simple yet flavorful dish that captures the heart of Mediterranean cooking. With its nourishing ingredients, bold yet balanced flavor, and satisfying texture, it’s a recipe you’ll turn to again and again. Whether you’re looking for a healthy weeknight dinner or a cozy weekend lunch, this traditional soup delivers comfort and nutrition in every bite.

Greek Bean Soup

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Greek Bean Soup (Fasolada) is a classic Mediterranean dish made with white beans, vegetables, olive oil, and herbs. This hearty, plant-based soup is full of bold, rustic flavor and perfect for a nourishing, comforting meal.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour
• Yield: 4–6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: Greek
• Diet: Vegan

Ingredients

1. 2 cans (15 oz each) white beans (cannellini or great northern), rinsed and drained
2. 1 medium onion, chopped
3. 2 cloves garlic, minced
4. 2 medium carrots, chopped
5. 2 celery stalks, chopped
6. 1 can (14.5 oz) chopped tomatoes or 2 cups fresh chopped tomatoes
7. 2 tbsp tomato paste (optional)
8. 3 tbsp olive oil
9. 1 bay leaf
10. 1 tsp dried oregano
11. Salt and black pepper to taste
12. 4–5 cups water or vegetable broth
13. Optional: fresh parsley or dill for garnish, lemon wedges for serving

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Instructions

Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5–7 minutes until vegetables are softened.

1. Stir in garlic and cook for 1 minute until fragrant.
2. Add tomato paste and stir to coat the vegetables.
3. Add chopped tomatoes, white beans, bay leaf, oregano, salt, and pepper.
4. Pour in enough water or broth to cover the ingredients well. Bring to a boil.
5. Reduce heat and simmer uncovered for 30–40 minutes, stirring occasionally, until the soup is thick and flavorful.
6. Taste and adjust seasoning. Remove bay leaf before serving.
7. Serve hot, garnished with fresh herbs and a drizzle of olive oil. Add lemon juice if desired.

Notes

• Add spinach or kale during the last 5 minutes for extra nutrition.
• Use dried beans for deeper flavor—just soak and cook them beforehand.
• A splash of lemon juice before serving brightens the flavors.
• Mash some of the beans in the pot to thicken the soup naturally.
• Pairs well with crusty bread or a side of olives.

Nutrition

• Serving Size: 1 bowl
• Calories: 290
• Sugar: 6g
• Sodium: 540mg
• Fat: 10g
• Saturated Fat: 1.5g
• Unsaturated Fat: 8.5g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 10g
• Protein: 12g
• Cholesterol: 0mg