Fasolatha, Greek White Bean Soup Recipe
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Jump to Recipe Watch VideoThis fasolatha soup recipe is a simple, delicious, & traditional Greek soup made with a blend of white beans, tomatoes, veggies, olive oil, and spices. A hearty and satisfying vegetarian soup you can make and enjoy.
This easy Greek fasolatha soup is finished with a drizzle of extra virgin olive oil for a velvety texture! Serve with a slice of no-knead crusty bread and a side salad for a complete meal.
Here is another fantastic an authentic Greek recipe from our good friend George! He always gives us the best recipes, and this soup is another favorite. We already make his orzo avgolemono soup once a month, and are huge fans of this Greek meatball soup too.
You may not have heard of fasolatha soup (also spelled fasolada or fasoulada) – but it is a cozy bowl of vegan/vegetarian comfort food! While considered a peasant food in Greece, this delicious white bean soup is loaded with vegetables and is perfect for sopping up with crusty bread.
This Greek Fasolatha Soup Recipe Is
- Hearty
- Bright
- Versatile
- Packed with Flavor
- Earthy
- Creamy
- Vegan, Gluten Free
- A great lunch or dinner soup recipe
One Pot Soup Recipes
This white bean fasoulada soup is the perfect one-pot lunch or dinner! I love a good One Pot Meal anytime of year. Cooking everything in one pot is one of my favorite ways to get a meal on the table fast – with very little to clean up.
And the stove does all the work for you, so you can focus on other kitchen prep while the food cooks. One Pot meals are awesome for breakfast, lunch, or dinner – browse our one pot recipes to see other easy meals that are ready in no time!
What’s In This Vegetarian Fasolatha Soup Recipe?
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- White Beans – I used dried beans which have an amazing texture when cooked from scratch in this soup. You can use navy beans, cannellini beans, or any variety of white bean for this soup.
- Greek olive oil – if you’re going to make this recipe right, I’d recommend a Greek olive oil, which is one of the stars of this dish – made from kalamata olives.
- Carrots: for some color and sweetness
- Celery: for a bright fresh crunch
- Tomatoes, or diced tomatoes
- Low Sodium Vegetable Stock – I like to use this low sodium vegetable stock for my recipes because it has great flavor… without all the salt. I always use low sodium or no-salt-added broth or stock to start, and then I can add salt or other spices later if needed. Check out some fantastic low sodium recipes here!
One of the BEST Pantry Staple Soups
This Greek fasolatha soup recipe is a fantastic pantry-staple meal! It uses many ingredients you may already have on hand – beans, broth, and spices. Keeping a well-stocked pantry makes it easy to come up with delicious meals using a few staples you can rotate.
I made a list of my Top Plant-Based Pantry Staples that always keep on hand. And you can check out all my favorite pantry staple recipes on TheHerbeevore.com here. By stocking up on whole ingredients you can cook delicious recipes without a trip to the store!
How Do I Make This Vegan Fasolatha Soup Recipe?
- In a large pot, heat 2 tablespoons of the olive oil. Add the onions, garlic, carrots, and celery, and sauté for 7-8 minutes over low heat to soften the vegetables. Add the grated tomatoes to the pan.
- Add the canned cannellini beans, the vegetable stock, and the remainder of the olive oil. Bring to a boil and reduce heat to low. Simmer the soup for about 20 minutes until carrots and celery are tender.
- Taste, and add salt or pepper if desired. Squeeze the fresh lemon juice to the soup, and stir well to combine. Cook for 5 minutes more over low heat.
- Once ready to serve, drizzle additional olive oil on top for a lush velvety finish, and garnish with fresh parsley. Enjoy!
Dietary Modifications
- This recipe is naturally vegan, vegetarian, and dairy free.
- To make this recipe gluten free, ensure all ingredients are certified gluten free if needed.
More Fantastic Greek Recipes You’ll Love!
Avgolemono Soup with Orzo Recipe
Greek Giant Beans Recipe (Gigantes Plaki)
Youvarlakia, Greek Meatball Soup
Greek Orzo Salad with Red Wine Vinaigrette
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Fasolatha (Greek White Bean Soup)
Ingredients
- 1/4 cup extra virgin olive oil plus more for drizzling
- 1 sweet onion chopped
- 4 cloves garlic
- 2 carrots sliced
- 4 stalks celery chopped
- 3 13.5- cans cannellini beans drained and rinsed
- 2 medium tomatoes grated, or 1 15-ounce can diced tomatoes
- 6 cups low sodium vegetable stock
- Sea Salt and Black Pepper
- 1 lemon juiced
- Fresh parsley for garnish
Instructions
- In a large pot, heat 2 tablespoons of the olive oil. Add the onions, garlic, carrots, and celery, and sauté for 7-8 minutes over low heat to soften the vegetables. Add the grated tomatoes to the pan.
- Add the canned cannellini beans, the vegetable stock, the tomatoes, and the remainder of the olive oil. Bring to a boil and reduce heat to low. Simmer the soup for about 20 minutes until carrots and celery are tender.
- Taste, and add salt or pepper if desired. Squeeze the fresh lemon juice to the soup, and stir well to combine. Cook for 5 minutes more over low heat.
- Once ready to serve, drizzle additional olive oil on top for a lush velvety finish, and garnish with fresh parsley. Enjoy!
Nutrition
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A great meatless meal. So good
I love this variety of soup
This is a satisfying combination of GOOD food on a cool fall day
Thank you Susan, I hope you enjoyed it!