Traditional Greek bean soup recipe (Fasolada)

Traditional Greek bean soup recipe (Fasolada)

I can’t imagine of anything better than a rustic and homely Greek bean soup (fasolada) for a cold winter’s day. Healthy, simple and extra comforting, fasolada is with no doubt the national Greek dish! This is the authentic recipe for Greek bean soup, a trademark dish that has nourished generations!

Greek bean soup (Fasolada) – Nutrition Facts

Greek bean soup (Fasolada) is highly nutritious and filling. Beans are rich in fiber, which when combined with water or liquid make you feel full for longer. Also high in protein, iron and vitamin B, fasolada soup is perfect for that winter flu!

Olive oil, which is one of the vital ingredients of the traditional Greek bean soup, is one of the primary foods associated with the heart-healthy Mediterranean diet and many books have been written about its health benefits.

Olive oil, when consumed raw, gets to keep all its precious vitamins, so when preparing this Greek bean soup, add the olive oil towards the end of cooking time. This will also help the soup to become thicker and creamier. Make sure you use extra virgin olive oil, which will surely lift the flavour.

Select the right kind of beans for your Greek bean soup – Tips

For a Greek bean soup (fasolada), you need to use dry white beans, but for the perfect Greek bean soup you have to use some fresh dried beans that haven’t been laying around for too long.

If the beans are stale you will have to boil them for very long and even then they will not achieve the desirable texture. So how can you select the best beans to prepare your Greek bean soup?

First of all the whiter the beans are, the better. If the beans have a slightly yellow colour that means that they have been laying around for too long and will be tough when cooked.

The second thing you should watch for is for the beans to be smooth on the outside, are not peeling and have not puffed up. If you select the right beans, then you won’t have to soak them overnight, making this recipe far quicker to prepare!

Serve this delicious traditional Greek bean soup (fasolada) while still steaming hot with a few Kalamata olives aside and of course some crusty bread. Enjoy!

Love soups?

If you love a hearty soup as much as I do then these recipes below are perfect for a cold winter’s day!

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Traditional Greek bean soup recipe (Fasolada)

Traditional Greek bean soup recipe (Fasolada)

1 Star2 Stars3 Stars4 Stars5 Stars (737 votes, average: 4.77 out of 5)
  • Author: Eli K. Giannopoulos
  • Prep Time: 20 min
  • Cook Time: 80 min
  • Total Time: 1 hour 40 minutes
  • Yield: 6 1x
  • Category: Main
  • Method: Boiled
  • Cuisine: Greek


Looking for an authentic Greek bean soup (fasolada) recipe? Find out how to make it the traditional Greek way! This is the authentic recipe for fasolada, a trademark dish that has nourished generations.


  • 500g dry white kidney beans or cannellini beans or navy beans (18 ounces)
  • 34 carrots, finely chopped
  • 1 large white onion, finely chopped (if you love onions, add one more!)
  • 3 stalks of celery, finely chopped
  • 130ml extra virgin olive oil (1/2 cup)
  • 2 tbsps tomato paste
  • a pinch of paprika (hot or sweet, according to preferance)
  • salt and freshly ground pepper, to taste (min 2 flat teaspoons each)


  1. To prepare the fasolada (Greek bean soup), place the beans in a saucepan with plenty of cold water to cover them. Bring to the boil, turn the heat down to medium and parboil for 30-35 minutes, until slightly tender. Drain in colander and set aside.
  2. Finely chop the onion, celery and carrots. Add 3-4 tbsps of olive oil in a deep pan, add the chopped vegetables and blend. Sauté for about 2 minutes and add the tomato paste and continue sautéing for a minute.
  3. Add the parboiled beans in the pan and pour in enough boiling water to cover the beans and little bit more and blend lightly. Place the lid on and simmer the fasolada for about 35 minutes, until the beans are tender.
  4. Towards the end of cooking time, pour in the remaining olive oil and season with salt and pepper. Boil for a few more minutes, until the soup becomes thick and creamy.
  5. Serve this traditional Greek bean soup (fasolada) while still steaming hot with a few Kalamata olives and of course some village bread. Enjoy!


  • Serving Size: 1 bowl
  • Calories: 339kcal
  • Sugar: 5g
  • Sodium: 495.2mg
  • Fat: 22g
  • Saturated Fat: 3g
  • Unsaturated Fat: 17g
  • Trans Fat: 0g
  • Carbohydrates: 29.6g
  • Fiber: 8.7g
  • Protein: 8.7g
  • Cholesterol: 0mg

Keywords: Greek Bean soup, Fasolada recipe

Recipe image gallery:

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  1. Enjoyed this soup regularly in Scorpio cafe in Ktima Paphos Cyprus. Well worth a visit.

  2. This soup smells exactly like the fasolada of my mum and I am sure, my mother would agree. Thank you for the recipe.

  3. While I can’t make it like my ex-mother-inlaw I come close. Her’s never had chunks of corrots. So, i always put my carrots in a high speed chopper to shred the carrots. I also have started using a pressure cooker to make it

  4. Add some orang zest and some lemon juice.that adds to the Tate.

  5. I make this EVERY WEEK. Thank you for this wonderful and simple recipe!

  6. Looks almost like my recipe! The only difference is the addition of paprika – which I’m going to try the next time I make it! Also, to make it a little lighter I often half the olive oil to a quarter cup and it still comes out delicious and hearty. Thanks for sharing!!

  7. Hi – Making this right now. Just a clarifying question- is it tomato puree or tomato paste? Ingredients list tomato puree but instructions say paste. Thanks!

  8. I’ve made this Fasolada several times now, it’s delicious and easy. Hearty and healthy. I love your recipes!

  9. Thank you Christina! I absolutely agree, Fasolada is a winter family favorite!

  10. Chrysoula Brison-Holtzhauer

    I live in the States and I remember my yiayia used to make the best meals, but I have a hard time finding the correct names/ingredients in English… are the white beans called Navy beans? I’m trying to use Google translator, but not having any luck. Thank you,

    • Eli K. Giannopoulos

      Hi Chrysoula

      You’ll need some white medium/small sized kidney beans, any you can find in the aisle. Navy beans and/or cannellini beans are the right ones!

  11. Is that 500 grams total of the three types of beans or 500 grams of each??

    • Eli K. Giannopoulos

      its 500 grams of any of these types of beans 🙂 You only need one type, but I’ve added all of the ones that work with this recipe for you to choose from.

  12. Just arrived back from my sisters place in Athens we had this soup, loved it so decided to make here in the UK on my return its turned out lovely and yummy.

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