Classic Greek Fasolada (Traditional White Bean Soup)
Classic Greek Fasolada (Traditional White Bean Soup)
Fasolada is often described as Greece’s national dish, and for good reason. It’s simple, nourishing and deeply comforting, made from everyday ingredients that Greek families have relied on for generations.
This is not a flashy recipe. It’s the kind of food cooked in a large pot, eaten over several days and served with bread, olive oil and good company. When made properly, fasolada is rich, satisfying and far greater than the sum of its parts.
If you’re new to Greek pulses, this is the perfect place to start.
What Is Fasolada?
Fasolada is a traditional Greek white bean soup made with beans, vegetables, olive oil and herbs. It’s most commonly eaten during the colder months, but it’s enjoyed year-round across Greece.
The key to a good fasolada is quality white beans and slow, gentle cooking. There are no shortcuts here, and that’s exactly the point.
If you’d like to understand more about the different types of Greek pulses and how they’re traditionally used, read our guide: From Fasolada to Fava: A Beginner’s Guide to Greek Pulses
Ingredients (Serves 4–6)
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500g dried Greek white beans
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1 large onion, finely chopped
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2 carrots, sliced
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2 celery sticks, sliced
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2 cloves garlic, finely chopped
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400g chopped tomatoes
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1 bay leaf
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1 tsp dried oregano
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Salt and black pepper, to taste
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Water
Method
1. Soak the beans
Soak the beans overnight in plenty of cold water. This helps them cook evenly and improves their texture. Drain and rinse before cooking.
2. Parboil
Place the beans in a large pot, cover with fresh water and bring to the boil. Cook for 10 minutes, then drain.
3. Build the base
Return the pot to the heat and add the olive oil. Gently sauté the onion, carrots and celery until softened but not coloured.
4. Add flavour
Stir in the garlic, bay leaf and oregano. Add the beans and chopped tomatoes, then pour in enough water to just cover everything.
5. Simmer slowly
Bring to a gentle boil, then reduce to a low simmer. Cook uncovered for 60–90 minutes, stirring occasionally, until the beans are tender and the soup has thickened naturally.
6. Season and serve
Season with salt and black pepper to taste. Remove the bay leaf before serving.
How Fasolada Is Traditionally Served
Fasolada is never overcomplicated. Traditionally, it’s served with:
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Crusty bread
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A generous drizzle of extra virgin olive oil
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Optional feta on the side
Many Greeks will tell you it tastes even better the next day, once the flavours have had time to settle.
Nutrition Information (Approximate, per serving)
Based on 6 servings. Values will vary depending on olive oil and bean variety used.
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Calories: ~320 kcal
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Protein: ~15g
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Fibre: ~14g
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Fat: ~12g
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of which saturated fat: ~2g
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Carbohydrates: ~38g
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Sugars: ~6g
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Salt: Low (depending on seasoning)
Why this matters
Fasolada is naturally:
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High in plant-based protein
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Rich in dietary fibre, supporting digestion and satiety
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Low in saturated fat
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Suitable for vegetarian and vegan diets
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Naturally gluten-free
When eaten as part of a Mediterranean-style diet, meals like fasolada are widely associated with heart health and steady energy levels, especially when paired with vegetables and olive oil.
