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!


500g dry white beans (18 ounces)

   2-3 carrots, finely chopped

    1 large red onion, finely chopped

    3 stalks of celery, finely chopped

    130ml extra virgin olive oil (1/2 cup)

    2 tbsps tomato puree

   a pinch of paprika (hot or sweet, according to preferance)

    salt and freshly ground pepper


 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.

    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.

    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.

    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.

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

My Greek Dish