Greek Bean Soup (Fasolada), a Hearty Stovetop Recipe

Greek bean soup, known as fasolada, is a stovetop soup of white beans simmered with olive oil, tomato, carrots, celery, and herbs. This version builds a rich broth from dried beans and everyday vegetables, and it is served warm with bread and a bright, tangy garnish; recipes vary from household to household.

Ingredients

1 lb (450 g) dried white beans, such as cannellini or navy beans
8 cups (1.9 L) cold water for soaking, plus 8 cups (1.9 L) fresh water for cooking
3 tablespoons (45 ml) extra-virgin olive oil, divided
1 medium yellow onion, about 1 cup (150 g), finely chopped
2 medium carrots, about 1 cup (130 g), cut into small dice
2 celery stalks, about 1 cup (100 g), finely chopped
2 garlic cloves, about 6 g, minced
1 tablespoon (16 g) tomato paste
1 can diced tomatoes, 14.5 oz (411 g), with their juices
1 dried bay leaf
1 teaspoon (1 g) dried oregano
1½ teaspoons (9 g) fine salt, plus more to taste
¼ teaspoon (0.5 g) freshly ground black pepper, plus more to taste
2 tablespoons (8 g) chopped fresh parsley, for serving
1 lemon, cut into wedges, for serving (optional)

Instructions

Sort and soak the beans. Pick through the dried beans and discard any shriveled beans or small stones. Rinse them under cool water, then put them in a large bowl and cover with 8 cups (1.9 L) cold water. Soak for 8 hours at room temperature. Drain and rinse well before cooking. Do not use the soaking water in the soup; fresh water gives the broth a cleaner flavor.
Prepare the vegetables. While the beans soak, chop the onion, carrots, and celery, and mince the garlic. Keep the garlic separate so it can be added after the other vegetables have softened. Measure out the tomato paste, canned tomatoes, oregano, salt, and pepper so the cooking stages move smoothly.
Soften the vegetables. Heat 2 tablespoons (30 ml) olive oil in a large heavy-bottomed pot over medium heat. Add the onion, carrots, and celery and cook for about 8 minutes, stirring occasionally, until the onion is translucent and the carrots have begun to soften. The vegetables should soften without browning deeply. Stir in the garlic and cook for 1 minute, just until fragrant.
Start the beans in fresh water. Add the drained beans and 8 cups (1.9 L) fresh water to the pot. Bring to a boil, then lower the heat to maintain a gentle simmer. Partly cover the pot and cook for 35 minutes, stirring once or twice. If foam gathers on the surface, skim it off. The beans should be starting to soften but may still feel firm in the center.
Add the tomato and seasonings. Stir in the tomato paste until it dissolves into the broth, then add the diced tomatoes and their juices, bay leaf, oregano, salt, and pepper. Return the soup to a gentle simmer. Cook partly covered for about 45 minutes, stirring from the bottom every 10 to 15 minutes so beans do not stick. Keep the heat low enough that the soup bubbles lazily rather than boiling hard.
Check the texture and finish. Taste a few beans; they should be tender all the way through, while still holding their shape. If they are not tender, continue simmering and check every 10 minutes, adding a splash of hot water if the soup becomes thicker than you like. Remove the bay leaf. Stir in the remaining 1 tablespoon (15 ml) olive oil, taste, and adjust the salt and pepper. Let the pot stand for 5 minutes before serving; the broth will settle and thicken slightly.
Serve. Ladle into warm bowls and scatter parsley over the top. Offer lemon wedges so each person can add a little acidity, and serve with crusty bread or another simple accompaniment.

Tips

Check the beans before you plan dinner. Older dried beans can take considerably longer to soften, even after soaking. If yours remain firm after the stated simmer, keep cooking them gently rather than increasing the heat; a hard boil can split the skins before the centers turn creamy. The timing in the recipe assumes beans that soften normally.
Keep the simmer gentle and the pot stirred. Beans can settle and catch on the bottom, especially as their starch thickens the broth. Stir every 10 to 15 minutes during the tomato stage, scraping across the base of the pot. If the soup is bubbling vigorously, lower the heat.
Tomato timing matters. Tomatoes are acidic, and adding them after the beans have had a head start helps prevent them from staying tough. If you are using unusually old beans, cook them in the fresh water until nearly tender before adding the tomato ingredients; allow extra time rather than trying to rush them.
Choose a useful bean substitute. Cannellini and navy beans both work well. Great northern beans are another good option, though their size and cooking time may differ slightly. Canned beans can be used in a shortcut version, but they are already cooked: use about 5½ to 6 cups (about 900 g drained) and reduce the cooking time, adding them after the vegetables and tomatoes have simmered together for 15 to 20 minutes. The broth will be less starchy and the flavor less developed than with dried beans.

Serving Suggestions

Serve fasolada hot in deep bowls, with crusty bread for dipping and a small dish of olives or sliced cucumber alongside. A drizzle of good olive oil and a squeeze of lemon make each bowl taste lively without changing the soup’s simple character. Lemon is optional rather than essential; some cooks prefer a splash of red-wine vinegar at the table, which gives a sharper, more direct tang.

For a fuller meal, add a crisp green salad dressed with lemon and olive oil. Keep the toppings separate if serving a group, so everyone can season their own bowl. The soup is satisfying as a main course, but it also works as a smaller first course before roasted vegetables or grilled fish. If serving with fish, keep its cooking separate and follow the safe temperature guidance for that dish.

Warm the bread just before serving, but avoid stirring it into the pot. Bread absorbs broth quickly and can make leftovers overly thick. If you expect to save some soup, serve bread on the side and adjust the consistency of each reheated portion with a little water or broth.

Variations

Fasolada has many regional and family versions, so the balance of tomato, vegetables, herbs, and olive oil is not fixed. For a greener, less tomato-forward pot, use half the can of tomatoes and add another ½ cup (75 g) diced carrot or celery. The broth will be lighter and the bean flavor more prominent. For a deeper tomato flavor, add another tablespoon (16 g) tomato paste, but keep the beans’ tenderness as your guide rather than relying only on the clock.

For a slightly more herbaceous soup, add 1 teaspoon (1 g) dried thyme along with the oregano, or finish with 2 tablespoons (8 g) chopped dill instead of parsley. Dill has a more distinct, fresh flavor, so start with a small amount. A pinch of red pepper flakes can add gentle heat. If using fresh oregano, use about 1 tablespoon (3 g) chopped leaves and add it near the end so its flavor remains clear.

For a quicker version, use canned cannellini beans and skip the soaking and initial bean simmer. Sauté the vegetables as directed, add the garlic, tomato paste, canned tomatoes, bay leaf, oregano, and 4 cups (950 ml) water or low-sodium vegetable broth, then simmer for 20 minutes. Stir in the drained beans and simmer for another 15 minutes. This is a practical weeknight variation, though the broth will not have quite the same body as the dried-bean version.

You can also make the soup without tomato paste if you do not have it. The canned tomatoes still provide tomato flavor, but the broth will be a little less concentrated. If fresh tomatoes are in season, substitute 2 cups (about 350 g) peeled, chopped ripe tomatoes for the canned tomatoes; expect a fresher, less consistent flavor depending on their ripeness and juiciness.

Storage and Reheating

Cool the soup promptly and refrigerate it within 2 hours of cooking. Store it in a covered, shallow container for 3 to 4 days. The beans absorb broth as the soup sits, so it will usually be thicker the next day; that is normal. Stir in water or broth a little at a time when reheating until the texture is right.

Reheat only the portion you plan to eat, either in a saucepan over medium-low heat or in the microwave in a covered microwave-safe container, stirring partway through. Reheat leftovers to 165°F (74°C), checking with a food thermometer. Avoid repeatedly cooling and reheating the entire pot. For longer storage, freeze cooled soup in meal-size airtight containers for up to 3 months. Leave a little room for expansion, thaw in the refrigerator, and reheat as described; the beans may soften slightly after freezing.

Frequently Asked Questions

Do I have to soak the beans overnight?
Soaking helps the beans cook more evenly and reduces their stovetop cooking time. If you forgot, you can use a quick-soak method: cover rinsed beans with water, bring them to a boil for 2 minutes, turn off the heat, cover, and let them stand for 1 hour. Drain and rinse before continuing. The total cooking time may be longer, so check tenderness rather than relying on the recipe’s estimate.

Can I make Greek bean soup with canned beans?
Yes. Use about 5½ to 6 cups (roughly 900 g drained) canned white beans, rinse them, and add them after the tomato mixture has simmered for 15 to 20 minutes. Simmer another 15 minutes to let the flavors come together. Since canned beans are already tender, avoid adding them at the beginning or they may break apart. The result is faster and less thick than soup made with dried beans.

Why are my beans still hard?
Beans may be old, or acidic ingredients may have been added before they softened. Continue simmering gently and check every 10 minutes; add hot water if needed. Avoid adding more tomato until the beans are tender. Hard water can also slow softening, so if this happens repeatedly, try filtered water for the next batch.

Is fasolada vegan?
This recipe is vegan as written: it uses beans, vegetables, olive oil, and seasonings, with no dairy or meat. Check packaged broth if you use it in a variation, since some prepared broths contain animal ingredients. Bread and optional toppings can also vary, so check their ingredients if needed.

Can I make the soup ahead?
Yes. The soup can be cooked a day ahead and refrigerated within 2 hours. Its flavor has time to meld, and the broth will thicken as the beans absorb liquid. Reheat it to 165°F (74°C), adding a little water or broth to loosen it. For a dinner with a firm serving time, cook the beans until just tender so they do not become overly soft during reheating.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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