Fasolatha, Greek White Bean Soup Recipe

This 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?

I cook with fresh produce from my garden and from Misfits Market– they sell fantastic fruit, vegetables, & pantry staples at a discounted price. We get Misfit boxes every other week and love picking out favorite produce for delivery. Get $10 off your first box by clicking here!

• 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!

See recipe card below for ingredient amounts and instructions.

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 and healthy 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 healthy whole ingredients you can cook delicious recipes without a trip to the store!

How Do I Make This Vegan Fasolatha Soup Recipe?

1. 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.
2. 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.
3. 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.
4. 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

Tzatziki Pasta Salad Recipe

Greek Orzo Salad with Red Wine Vinaigrette

What Ingredients Do I Need for Fasolatha?

As always, if you make this easy Greek white bean soup recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipes!

Let’s keep in touch – make sure to subscribe to my monthly newsletter to get free recipe inspiration. 

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Fasolatha (Greek White Bean Soup)

Kelly Jensen

This 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.

5 from 6 votes

Print Recipe Pin Share Tweet

Prep Time 5 minutes mins

Cook Time 35 minutes mins

Total Time 40 minutes mins

Course Lunch, Soup

Cuisine American, Greek

Servings 6 servings

Calories 281 kcal

Ingredients

  

1x2x3x

• 3 13.5- cans cannellini beans drained and rinsed
• 1 sweet onion chopped
• 4 cloves garlic
• 2 carrots sliced
• 4 stalks celery chopped
• 2 tomatoes grated, or 1 15-ounce can diced tomatoes
• 1/4 cup extra virgin olive oil plus more for drizzling
• 6 cups low sodium vegetable stock
• Salt and Pepper to taste
• 1 lemon juiced
• Fresh parsley for garnish

Cook ModePrevent your screen from going dark

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, 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!

Video

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Notes

Save Money on Fresh Groceries & Pantry Staples!

I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell organic produce at a discounted price, and it’s purchased direct from farmers to reduce food waste. We get Misfit boxes every other week and love picking out our favorite seasonal produce.  Save up to 40% off grocery store prices.

If you think produce delivery is too expensive… think again, and give Misfits Market a try!

Nutrition

Calories: 281kcalCarbohydrates: 37gProtein: 13gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 219mgPotassium: 872mgFiber: 9gSugar: 2gVitamin A: 3456IUVitamin C: 10mgCalcium: 133mgIron: 5mg

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