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fasolatha soup recipe green white bean soup vegan gluten free

Greek White Bean Fasolatha Soup Recipe

This fasolatha soup is a simple and protein packed blend of white beans, tomatoes, veggies, olive oil, and spices. Light and satisfying!
5 from 4 votes
Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Course Lunch, Soup
Cuisine American, Greek
Servings 6 servings


  • 2 14 ounce cans white beans, drained and rinsed, or 3 cups cooked beans
  • 3 tablespoons olive oil divided
  • 2 carrots chopped
  • 3 stalks celery chopped
  • 1/2 large zucchini chopped (about 1.5 cups chopped zucchini)
  • 2 tablespoons tomato paste
  • 1/2 teaspoon garlic salt
  • 4 cups water or vegetable stock
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 lemon juiced (about 1/4 cup)


  • In a large pot, heat 1 tablespoon of the olive oil. Add the carrots, celery, and zucchini, and saute for 7-8 minutes over low heat to soften the vegetables.  Add the tomato paste, garlic salt, water/vegetable stock, paprika, ground cumin, and oregano.
  • Bring to a boil and reduce heat to low. Simmer the soup for about 20 minutes until carrots and zucchini are tender.
  • Add the beans and fresh lemon juice to the soup, and stir well to combine. Cook for 5 minutes more over low heat.
  • Once ready to serve, drizzle the remaining 2 tablespoons of olive oil on top for a lush velvety finish.
  • A Note On Cooking Beans


A Note On Cooking Beans
I almost never use canned beans in my recipes, as I prefer to cook them from scratch. While canned beans are super convenient, they are often loaded with sodium.  If you buy canned beans, I'd recommend using a no salt added variety instead.
I like to cook dried beans becuase they are easy to cook (epecially in the Instant Pot), are incredibly cost efficient, and I can add seasoning or flavors to the beans while they cook.
Keyword Fasolada Soup, Fasolatha Soup, Greek White Bean Soup, Vegan Fasolatha Soup, Vegan White Bean Soup Recipe
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