Greek White Bean Soup “Fasolada”

Greek White Bean Soup is one of the most popular soups in the Greek Cuisine. This dish is made with small white beans with the addition of freshly cut up carrots. What’s nice about this soup is that you can substitute any vegetable you like, have it simple on top, or top it with your favorite garnish. For this recipe, I prefer the small white beans, not the larger white beans. Dried beans can be soaked overnight before beginning your recipe. So plan ahead if using them. Bob’s Red Mill carries a nice selection of small white beans for this recipes. This soup is so hearty, it can be eaten as is, or you can ask for seconds! If using this Greek White Bean soup during Lent season, substitute water or use vegetable broth. And don’t forget to make a crisp green salad for a complete nutritious meal.

Soup Health Tips

• Use broth, not cream, as the foundation of your soup.
• A nutrient-rich soup contains lots of vegetables.
• After vegetables, add your protein of choice, such as beans or chicken.
• Grains, such as whole barley, farro, and brown rice, can add texture. They are also a good source of nutrients and prebiotics, which are foods that help to promote a healthy balance of beneficial bacteria and other microorganisms in your gut.

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Greek White Bean Soup with Vegetables “Fasolada”

This creamy bean soup with carrots makes a quick meal for any evening.

Course Soup

Cuisine Greek

Keyword Greek soup, white bean

Author Mary Papoulias-Platis

Ingredients

• 1 cup dried white beans, navy or northern
• 1 quart chicken broth, vegetable broth or water
• 1 quart water
• 4 stalks celery, chopped
• 4 carrots, sliced
• 2 onions, finely chopped
• 1 bay leaf
• 1/2 can tomato sauce, 4 oz. or 2 freshly chopped tomatoes
• 2 teaspoons salt
• pepper to taste
• 1/2 cup parsley, chopped
• Garnish:
• 1 small container of plain Greek yogurt, optional
• 1/2 cup sliced radishes, optional

Instructions

1. Soak beans overnight in a bowl with water covering beans. The next morning rinse and place in the soup pot.
2. Add the broth, water, celery, carrots, onions, bay leaf and tomato sauce.
3. Bring to a boil, reduce and simmer for 1-1/2 hour - 2 hours. Test the beans.
4. Add the salt, pepper, and parsley the last 10 minutes.
5. Serve warm with a dollop of plain Greek yogurt and sliced radishes.

Recipe Notes

Note: This soup can be made in one day by boiling the beans in water for one hour. Then continue with the recipe! For a faster version use canned beans.

Other soups you may enjoy:

Mom’s Lentil Vegetable Soup

Cabbage Soup with Fresh Vegetable Stock

Corn Chowder and The Vegetable Butcher

Stay warm with this family recipe,

© 2011 – 2025, Mary Papoulias-Platis. All rights reserved.

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Tagged as: Bob's red Mill, fiber, Greek Dinner, Greek food, Greek soup, Greek White Bean Soup, healthy, lent dish, soup, vegetarian, white beans