Greek White Bean Soup with Vegetables “Fasolada”

by Mary Papoulias-Platis

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Fasolada is a white bean soup which is a staple in our Greek home. Small white beans are the center of this dish.  This traditional meal can be found in many variations in the Greek home. What’s nice about this soup is that you can substitute any vegetable you like, have it plain on top, or top it with your favorite garnish. Enjoy this soup with a green salad and a slice of bread. If using this recipe during Lent season substitute water or vegetable broth.

For this soup recipe I prefer the small white beans as pictured below. White beans can be soaked overnight before beginning your recipe. So plan ahead if using dried beans. Organic canned beans can be substituted if you’re in a hurry.

Greek White Bean Soup with Vegetables “Fasolada”

This creamy bean soup with carrots makes a quick meal for any evening.
Course Soup
Cuisine Greek
Author Mary Papoulias-Platis


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


  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.

This makes a perfect lenten meal, and substitute water or vegetable broth.

Other soups you may enjoy:

Mom’s Lentil Vegetable Soup

Cabbage Soup with Fresh Vegetable Stock

Corn Chowder and The Vegetable Butcher

Stay Warm,




© 2011 – 2023, Mary Papoulias-Platis. All rights reserved.

{ 5 comments… read them below or add one }

1 Christine

Looks great, only this recipe is in the “lenten” category. Chicken stock???
What would Yiayia say?

2 Mary Papoulias-Platis

Your right! We must switch to vegetable stock for the Lent season! Thank-you for noting my error-Mary

3 Lizthechef

This looks beautiful and has been added to my soup recipe collection.

4 Isaac

Hello–the recipe asks for half a can of tomato sauce, but what size can is that?

5 Mary Papoulias-Platis

Sorry, for the late response but I use 1/4 to 1/2 of a 8 oz. can of tomato sauce.
I hope you enjoyed your soup!

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