Name: Greek White Bean Soup (Fasolada) Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Greek
Ingredients: 1 large onion, peeled and diced; 2 garlic cloves, peeled and minced (optional); 1 medium size red bell pepper, stem and core removed and diced; 3 carrots, peeled, halved and sliced; 2 celery stalks, sliced; 2 tablespoons chopped celery leaves (or chopped parsley); 2 tablespoons chopped fresh mint; ½ cup olive oil, divided; ¼ teaspoon chili flakes; 3 tablespoons tomato paste; 3 cans cannellini beans (15 oz each), drained; 6 cups vegetable broth (or chicken broth); Salt and black pepper to taste

Jump to Recipe· 4.3 from 13 reviews

If you’re searching for a comforting, nutritious dish that speaks both of tradition and heart, this Greek White Bean Soup (Fasolada) Recipe is an absolute must-try. Bursting with hearty cannellini beans, vibrant vegetables, and fresh herbs, it offers a perfect blend of warmth and freshness that feels like a big, delicious hug from the inside out. Whether you’re craving a wholesome weeknight meal or a cozy lunch that transports you to sun-drenched Mediterranean kitchens, this recipe will quickly become one of your favorites.

Ingredients You’ll Need

The image shows several white bowls and small plates arranged on a white marbled surface, each holding different cooking ingredients. There are nine white containers with colorful contents: diced red tomatoes in one bowl, bright green chopped parsley in a small bowl, orange carrot slices in another, light green celery pieces in one bowl, finely chopped white onion in a larger bowl, a colander filled with white beans, a small dish of tomato paste with a smooth texture, a clear measuring cup with yellow olive oil, and another clear measuring cup with light yellow broth. Small white plates hold minced garlic, red chili flakes, and coarse salt. The ingredients are clean and neatly placed, bright in color, ready for cooking. Photo taken with an iphone --ar 4:5 --v 7

Getting ready to make this Greek White Bean Soup (Fasolada) Recipe is a breeze because the ingredients are simple yet incredibly impactful. Each one adds a unique layer of flavor, texture, and color, making the soup not only delicious but a feast for the eyes.

½ cup olive oil, divided: Adds luscious richness and a classic Mediterranean flavor.

1 large onion, peeled and diced: Provides sweetness and depth as it softens during cooking.
2 garlic cloves, peeled and minced (optional): Brings a subtle aromatic kick without overpowering the dish.
1 medium red bell pepper, diced: Adds vibrant color and a gentle sweetness.

3 carrots, peeled, halved, and sliced: Offer natural sweetness and a satisfying bite.
2 celery stalks, sliced: Deliver a fresh, slightly peppery crunch that rounds out the soup.
¼ teaspoon chili flakes: Introduce a gentle warmth for extra depth of flavor.

3 tablespoons tomato paste: Creates a rich, tangy base that brightens the soup.
3 cans cannellini beans (15 oz each), drained: The star ingredient, providing creamy texture and protein.
6 cups vegetable broth (or chicken broth): The flavorful liquid that ties everything together and keeps it cozy.

2 tablespoons chopped celery leaves (or chopped parsley): Add herbal freshness and a pop of green.
2 tablespoons chopped fresh mint: A surprising and refreshing twist that lifts the dish beautifully.
Salt and black pepper to taste: Essential for balancing all the flavors perfectly.

How to Make Greek White Bean Soup (Fasolada) Recipe

Step 1: Sauté the Vegetables

Start by heating ¼ cup of olive oil in a large pot over medium to medium-high heat. Then, add your diced onion, carrots, bell pepper, celery, and the optional garlic along with a good pinch of salt, pepper, and chili flakes for that gentle heat. Sauté these aromatics for around 9 to 10 minutes until everything softens and melds together beautifully. If the veggies begin to stick, simply add a splash of broth or lower the heat—a small touch that will keep flavors vibrant and the process smooth.

Step 2: Add Beans and Tomato Paste

Next, stir in the drained cannellini beans and the tomato paste. This step is pivotal because the beans will soak up all those lovely flavors while the tomato paste enriches the broth, giving the soup that irresistible, tangy depth.

Step 3: Incorporate Broth and Herbs

Pour in the vegetable broth along with your chopped celery leaves and fresh mint. This combination creates a wonderfully balanced broth that’s herbaceous and soothing. Give everything a good stir, then season with salt and pepper to your liking.

Step 4: Simmer to Perfection

Bring the mixture to a boil, then reduce the heat to a simmer, keeping the lid on slightly ajar. Let the soup gently bubble away for 25 to 30 minutes, stirring occasionally to prevent sticking. This simmering time encourages the flavors to meld and the soup to thicken just right. If you prefer it heartier, let it cook longer—either way, the magic happens in this slow melding of ingredients.

Step 5: Final Touches

Once the soup has thickened to your taste, stir in the remaining ¼ cup of olive oil and extra fresh mint if you’d like. This final addition boosts the soup’s silkiness and fresh aroma. Taste once more and adjust the salt and pepper if needed, then it’s ready to ladle out and enjoy.

How to Serve Greek White Bean Soup (Fasolada) Recipe

A white bowl filled with a thick stew made of many large, soft white beans mixed with sliced orange carrots, small pieces of light green celery, and bits of red bell pepper all in a rich, reddish-brown broth. The stew is sprinkled with fresh green herbs. On top, there are two pieces of torn, light golden-brown crusty bread resting on the right side of the bowl. A silver spoon is inside the bowl, holding some stew above the surface. The bowl is placed on a white marbled table. In the background, another white bowl and a white plate with dark olives and white cheese cubes are partially visible. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of fresh mint or parsley works wonders for lifting the soup’s flavors. For a more indulgent touch, crumble some feta cheese on top and scatter a few olives alongside. These garnishes add salty brightness and a creamy counterpoint that makes each spoonful even more memorable.

Side Dishes

Serve your Greek White Bean Soup (Fasolada) Recipe with crusty bread for dipping—an absolute must to soak up every last drop of the luscious broth. A simple Greek salad or roasted vegetables can make a lovely, light accompaniment to round out your meal with freshness and crunch.

Creative Ways to Present

For a rustic look, serve the soup in deep bowls with a drizzle of olive oil swirled on top and fresh mint leaves artistically scattered. Inviting and colorful ceramic dishes also bring out the Mediterranean charm. If serving guests, consider adding small ramekins of feta, olives, and lemon wedges on the side so everyone can customize their bowl just how they like.

Make Ahead and Storage

Storing Leftovers

This soup actually tastes even better the next day as the flavors continue to meld. Store leftovers in an airtight container in the fridge for up to 4 days. Just give it a good stir before reheating to bring it back to life.

Freezing

Greek White Bean Soup (Fasolada) Recipe freezes beautifully. Transfer cooled soup into freezer-safe containers or bags and freeze for up to 3 months. When ready, thaw overnight in the fridge for best results. The texture and flavor hold up really well, making it a perfect make-ahead meal.

Reheating

Reheat gently on the stove over medium heat, stirring to prevent sticking, until warmed through. Add a splash of broth or water if the soup has thickened too much. You can also microwave leftovers in a covered bowl, stirring halfway to ensure even heat.

FAQs

Can I use other types of beans instead of cannellini?

Absolutely! While cannellini beans are traditional and offer a creamy texture, you can swap in navy beans or great northern beans if that’s what you have on hand. Just keep in mind cooking times might vary slightly if using dried beans.

Is this soup vegetarian or vegan?

This Greek White Bean Soup (Fasolada) Recipe is naturally vegetarian and vegan if you use vegetable broth. Using chicken broth will make it non-vegetarian, so keep an eye on your choice of stock depending on your dietary preferences.

Can I make this soup without the garlic?

Yes! Garlic is optional and while it adds a nice depth of flavor, you can leave it out if you prefer a milder taste or if someone has a sensitivity. The other ingredients will still shine beautifully.

What can I substitute for fresh mint if I don’t have any?

If fresh mint isn’t available, parsley is a good alternative, offering a fresh, green note without overpowering the soup. Dried mint could work too, but add sparingly since it’s more concentrated.

How thick should this soup be?

Greek White Bean Soup (Fasolada) Recipe traditionally has a slightly brothy consistency but also some body from the beans and vegetables. Feel free to simmer longer for a thicker stew-like result or enjoy it lighter and soupier depending on your mood.

Final Thoughts

I can’t recommend this Greek White Bean Soup (Fasolada) Recipe enough—it’s a true crowd-pleaser that makes even the simplest ingredients feel special. There’s something so heartwarming about a pot of this soup simmering on the stove, filling your kitchen with irresistible aromas and promising a nourishing, satisfying meal. Give it a try and let it become your go-to comfort dish that comforts your soul and delights your taste buds in equal measure.

Greek White Bean Soup (Fasolada) Recipe

Ingredients You’ll Need