A quicker Fasolada (Greek Bean Soup) makes for a delicious and satisfying weeknight dinner. You’ll love the bold Greek flavors in this vegan and gluten free white bean soup with garlic, onions, celery and a generous drizzle of good Greek extra virgin olive oil. This Fasolada recipe takes a bit of a modern approach–a little shortcut makes all the difference!
Fasolada
Fasolada is a popular Greek bean soup, occasionally referred to as the national food of the Greeks!
The star ingredients in this simple bean soup are: white beans, celery, and extra virgin olive oil–in fact, a healthy amount of quality extra virgin olive oil makes all the difference.
Some variations of Fasolada include carrots and tomatoes. And if you want to stick with tradition, you’ll want to start with dry white beans, soaked overnight.
But this recipe is simplified and takes a more modern, quick-n-dirty approach!
The key difference in this Fasolada recipe is in using canned beans in place of dry white beans. Needless to say, this small change shaved off a few hours of soaking time, immediately transforming Fasolada into a weeknight recipe.
Yes, we take a shortcut here, but we don’t give up flavor. Absolutely not!
At the outset, I use a combination of onions, garlic, celery and bay leaf. Warm spices are stirred in to continue adding aroma and depth. Finally, a splash of zesty lemon juice and fresh parsley add brightness.
What to serve with Greek Bean Soup (Fasolada)?
When we eat fasolada for dinner, my family typically starts with a bright salad like this traditional Greek salad, or maybe even fattoush salad. No need for too many sides, just add some Greek olives and your favorite rustic bread.
If you love beans are are looking for more creations to try, don’t miss this Greek baked beans recipe, and be sure to check out our Best Bean Recipes roundup. 35 recipes for every occasion!
More recipes you may like:
Ribollita (Tuscan White Bean Soup)
Avgolemono: Greek Chicken and Lemon Soup
Kidney Bean Salad with Cilantro and Dijon Vinaigrette
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Easy Greek Bean Soup (Fasolada)
- Total Time: 30 minutes
- Yield: serves up to 6
Description
A quicker Fasolada (Greek Bean Soup) makes for a delicious and satisfying weeknight dinner!
Ingredients
- Early Harvest Extra Virgin Olive Oil
- 1 large yellow onion, chopped
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 garlic cloves, minced
- 4 celery ribs, chopped
- 1 tsp dried oregano
- 1 dried bay leaf
- 4 1/2 cups chicken broth (or vegetable broth)
- 3 15-oz cans cannelini beans, drained and rinsed
- 1/2 tsp ground cumin
- 1/4 tsp sweet paprika
- 1/4 tsp cayenne pepper
- 1 lemon, zested and juiced
- 1/2 cup chopped fresh parsley leaves
Instructions
- In a heavy pot like this one, heat 2 tbsp extra virgin olive oil over medium-high heat.
- Add the chopped onion, salt and pepper. Cook for about 4 minutes over medium-high heat, stirring regularly. Now add the garlic, celery, bay leaf, and oregano. Cook 5 more minutes, stirring regularly.
- Add broth, cannelini beans, cumin, paprika and cayenne pepper. Raise the heat and bring to a rolling boil for 3 minutes or so. Reduce the heat to medium-low, cover and simmer for 10 minutes.
- Ladle 2 cups of the soup into the bowl of a small food processor or blender. Blend, then return to the cooking pot. Simmer for another 5 minutes. Remove from heat.
- Off heat, stir in about 1/3 cup extra virgin olive oil, the lemon zest, lemon juice and parsley. Transfer to serving bowls and top each bowl with another drizzle of extra virgin olive oil, if desired. Serve with your favorite rustic bread.
Notes
- Recommended for this Recipe: Our Early Harvest extra virgin olive oil.
- Visit our store to browse our all-natural and organic spices, olive oils and bundles!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stove Top
- Cuisine: Greek
Hi! Thanks for this site. My favorite soup at my favorite Greek restaurant is a fantastic stick-to-your-ribs fasolada. It has a smooth tomato base and includes carrots. Would it work to add diced carrots and a can of puréed tomatoes to this recipe? In which case, should the lemon be omitted? Thanks in advance.
Susan, that’s another great version of fasolada! Yes, absolutely, feel free to make those additions. No need to omit the lemon all together. Try some, and then see if you’d like to add more lemon juice!
I am going to try this recipe very soon! I just came across your website today and plan to make the Baked Sole (mediterranean way) tonight! My question about the soup is, would it be ok to put it all in a crockpot in the morning and come back to it at night?
Hey Heather, so sorry I just saw this comment! So this recipe uses canned beans, if you use a crock pot,try it on low and for a shorter number of hours. But if you start with from dry beans (rinsed first), you can use a crock pot (8 hours on low).
Can you please confirm that you use 3 cans of beans for a 4-serving soup?
Thanks very much.
Hi Linda, so we eat this soup for dinner without much next to it. But it generally serves 4-6 people. It’s a soup with so few ingredients, the main one is the beans. If you feel 3 cans is too much, and you don’t want leftovers, you can use 2.
This soup is delicious. I used more celery and only 2 cans of beans. I followed the rest of the recipe. My family loves the lemon flavor!
Wonderful, Sandi! So glad you enjoyed it.
I love the recipes you show, but I have a question about this recipe please. After leaving the beans to soak overnight should they then be cooked before using them in this recipe and if so is it just boiling them by themselves.
Hi Pauline, i apologize for just now seeing your question. This recipe uses canned beans, so no need to soak or cook. However, if you are using uncooked beans and soaking them, place the beans in a saucepan with plenty of cold water to cover them. Bring to the boil, then turn the heat down to medium and cook for 30-35 minutes, until slightly tender. Drain them in a colander, then follow the recipe and the beans will continue to cook with the remaining ingredients as listed.
This was fantastic! Refreshing and flavorful. Made it vegan and used vegetable stock.
Awesome, Allyson! Thanks so much for giving it a try!
I just made this soup and absolutely loved it! The lemon is so refreshing! I added some grilled boneless pork loin to amp up the protein.
Wow – so glad I found your site.
That’s wonderful, Betsy! Glad you enjoyed it!
This looks so good! I will for sure be giving this a try next week. I’ve recently discovered your blog and I’m wondering if you have any tips for someone beginning the Mediterranean diet/lifestyle? I’m a fairly healthy 25 year old but when I try to figure out food or how to stay active I get a little lost in all the information found online associated with this lifestyle. Any tips would be greatly appreciated and I’ll be trying several of your recipes!
Taylor, great to have you here! I am so excited for you to try some Mediterranean recipes. I have written a couple of simple articles on the Mediterranean lifestyle that you might find helpful:
7 Ways to Follow the Mediterranean Lifestyle
https://www.themediterraneandish.com/7-ways-follow-mediterranean-diet/
5 Basics of the Mediterranean Lifestyle
https://www.themediterraneandish.com/5-basics-mediterranean-lifestyle-mediterranean-girls-perspective/
Can’t wait to hear your feedback on the recipes you try! Enjoy!
Hi Suzie,
having had this soup my mom used to make in Cairo will definitly will give it a go..used to have a baguette to dunk in it and a few spring onions on the table to bite on…..delicious!!!! cheers
Henry
Hi Susie,
My name is Sophia and I come from Cyprus. I’ve been in the states since 1995 and you can imagine how I truly enjoy receiving a newsletter from a meditteranian food blogger. Your recipes, descriptions and the beautiful pictures bring back to me all the wonderful memories of my childhood.
Thank you for creating this wonderful blog and keep the good job.
Hello, Sophia! Welcome to The Mediterranean Dish! I am so glad to have you here. Thank you for your kind note; I’m humbled to hear that our recipes here bring some happy memories. Enjoy!
it is very nice of you giving all the recipes, thank you so much, wish you a happy and kosher Passover.
My pleasure, Danielle! Thank you for the kind words.
Love the easy spin to the soup to make it a weeknight possibility.
Totally a weeknight dinner! Enjoy!
This looks simply delicious! Thanks for sharing!
Thank you, Kristina! Glad you like it!
This sounds like a must try recipe! Thanks for sharing.
It really is! Thanks, Mary!
I know spring is right around the corner but I love comforting soups like this all year long. This would be great to make ahead and keep in the fridge for healthy lunches for me all week!
Oh this one is an all-year comfort food for sure!
I am a soup junkie and this looks fabulous! I love that I would have most of the ingredients already in my pantry!
Absolutely! All the ingredients are definitely pantry staples!