Authentic Fasolatha Recipe (Greek White Bean Soup)
This authentic 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.
Want more authentic Greek recipes? Try our avgolemono with orzo, our authentic spanakopita, and our favorite Greek meatball soup!
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 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.
Additions and Substitutions
You can add canned tomatoes in addition to the tomato paste if desired.
For a smokier flavor, add 1/4 teaspoon of smoked paprika – the spice pairs well with the tomatoes in this dish!
Serve this alongside a thick slice of vegan sourdough focaccia bread for a fantastic Mediterranean meal.
Step-By-Step Directions with Photos
Step 1: Soak your dried white beans in water for 8 hours or overnight. Drain, rinse, and set aside.
Step 2: In a large Dutch oven or soup pot, heat 1/4 cup olive oil over low heat. Add the garlic, onions, celery, carrots, and chili flakes, and saute for 4-5 minutes until the vegetables begin to soften.
Step 3: Add the tomato paste to the vegetables, and cook for 2-3 more minutes.
Step 4: To the pot, add the remaining 1/4 cup olive oil and the drained beans. Stir well to combine, making sure the beans are coated in the spices and vegetables.
Step 5: Add in the vegetable broth and bay leaves, and bring to a boil.
Step 6: Once boiling, reduce the heat to a simmer, and cook the soup for 1 hour or until the beans are softened.
Step 7: Taste soup, and adjust seasonings – adding more salt or chili flakes if desired.
Step 8: Serve hot, with a drizzle of additional olive oil if desired.
Recipe FAQs
While dried beans are preferred for their creamy texture, you could use canned beans in a pinch. If so, use 3 cans of beans and reduce the cooking time from 1 hour to 30 minutes.
You can use an immersion blender, and blend a portion of the soup for a thicker, creamier consistency.
Store leftovers in an airtight container, and refrigerate for up to 4 days.
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!
- Chopped Chickpea Greek Salad Recipe
- Greek Giant Beans Recipe (Gigantes Plaki)
- Youvarlakia, Greek Meatball Soup
- Tzatziki Pasta Salad Recipe
- Greek Orzo Salad with Red Wine Vinaigrette
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Our cookbook One Ingredient, Five Ways has tasty no-waste plant-based recipes for everyone
Authentic Fasolatha Soup
Equipment
- Large Soup Pot
Ingredients
- 1 lb dried white beans like Great Northern or Navy beans
- 1/2 cup olive oil
- 1 onion sliced
- 2 large carrots diced
- 2 stalks celery diced
- 4 cloves garlic minced
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon chili flakes or more to taste
- 1/2 teaspoon black pepper
- 8 cups vegetable broth
Instructions
- Soak your dried white beans in water for 8 hours or overnight. Drain, rinse, and set aside.
- In a large Dutch oven or soup pot, heat 1/4 cup olive oil over low heat. Add the garlic, onions, celery, carrots, and chili flakes, and saute for 4-5 minutes until the vegetables begin to soften.
- Add the tomato paste to the vegetables, and cook for 2-3 more minutes.
- To the pot, add the remaining 1/4 cup olive oil and the drained beans. Stir well to combine, making sure the beans are coated in the spices and vegetables
- Add in the vegetable broth and bay leaves, and bring to a boil. Once boiling, reduce the heat to a simmer, and cook the soup for 1 hour or until the beans are softened.
- Taste soup, and adjust seasonings – adding more salt or chili flakes if desired. Discard bay leaves. Serve hot, with a drizzle of additional olive oil if desired.
Notes
- This recipe is naturally vegan, vegetarian, and dairy free.
- To make this recipe gluten free, ensure all ingredients are certified gluten free if needed.
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!