Fasolada (Greek white bean soup)

Fasolada is not our national Greek dish by chance! Delicious, nutritious, and healthy, it’s the ideal nourishing dish when it’s cold outside! Plus, it keeps you full for many hours.

Combined with a variety of salads, olives and bread, fasolada is a comforting dish that will keep you warm and healthy throughout the winter!

Like all legumes, beans are full of protein, so if you’re (still) wondering how a vegan gets protein, now you know!

Although we love all variations of fasolada, we have a slight preference for the one with tomato sauce. You will find it along with many tips, secrets and other amazing, extra content in our e-cookbook here.

Have you already tasted fasolada? If yes, how do you like it and how often do you eat it?

Tell us in the comments below!

Find more recipes in our digital cookbook “Eat Like A Greek Vegan”!

Fasolada (Greek white bean soup)

Pelagia & Mary – Greek Appetite
Healthy and delicious warm soup
Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Soak the beans 9 hours
Course Main Course, Soup
Cuisine greek
Servings 5 people


  • 500 gr cannellini beans dried
  • 2 carrots cut into slices
  • 1 large onion finely chopped
  • 3 cloves of garlic finely chopped
  • 2 stalks of celery cut into medium to small chunks
  • 2 small potatoes cut into medium pieces
  • 2 bay leaves
  • 100 ml of olive oil
  • 1 tbsp. sweet paprika
  • 1 tsp. smoked paprika
  • 1 tsp. turmeric
  • salt, pepper
  • parsley to garnish optional

For serving

  • crushed red pepper
  • oregano
  • olives
  • salad


  • Soak the dried beans overnight. You can also add a slice of lemon to this water to make beans more digestible.
  • The next day, throw away the water where the beans soaked, put them in a large pot and cover with 2-3 inches of water.
  • Let them boil for about 45 minutes (with the lid closed), checking at regular intervals if there is enough water.
  • Taste them and if they are hard, let them cook for a bit longer. If they are soft, add the rest of the ingredients.
  • Let them simmer for about 30 minutes, making sure there is enough water. Taste and if the hard ingredients are tender, turn off the heat, add the oil and stir.
  • Serve the fasolada warm and sprinkle it with crushed red pepper and oregano. Accompany with olives, pickled vegetables, salad and bread!


Cooking time varies depending on the variety and freshness of the legumes.
Keyword fasolada, greek traditional soup, healthy recipe, legumes, protein, soup, vegan, vegetarian, white beans

2 thoughts on “Fasolada (Greek white bean soup)”

  1. If I use canned beans for this recipe, how many 425 gram cans would I need? Thank you for your time.

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