Greek Fasolada – White Bean Soup with Olive Oil

Name: Greek Fasolada – White Bean Soup with Olive Oil
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 2
Cuisine: Greek
Ingredients: 250 g dried white beans, soaked overnight; 2 carrots, diced; 2 celery stalks, chopped; 1 onion, chopped; 3 cloves garlic, minced; 400 g canned chopped tomatoes; 5 tbsp olive oil; 1 bay leaf; 1 tsp dried oregano; Salt and black pepper to taste

Hearty Greek white bean soup simmered with carrots, celery and tomato in plenty of olive oil — the comforting national dish, fully vegan.

Total: 90 min
Servings: 2 servings
Difficulty: Easy
Calories · per serving: 320 kcal

Written by

Ecem Akkaba · Dietitian

Dietitian, graduate of İstanbul Medipol University. She develops the recipes and nutrition values on FitZen.

Updated: July 26, 2026

In short

Greek Fasolada – White Bean Soup with Olive Oil contains 320 calories per serving: 15 g protein, 48 g carbohydrate and 9 g fat. It takes 90 minutes in total and makes 2 servings.

About this recipe

Fasolada is often called the national dish of Greece, a humble white bean soup simmered with carrots, celery and tomato in plenty of olive oil. Rich in plant protein and fiber, it is warming, filling and completely vegan.

Method

1
Drain the soaked beans, cover with fresh water and boil for 30 minutes, then drain.
2
In a large pot, sauté the onion, garlic, carrot and celery in olive oil until softened.
3
Stir in the chopped tomatoes, bay leaf and oregano.
4
Return the beans to the pot and cover with fresh water.
5
Simmer gently for 45–60 minutes until the beans are tender.
6
Season with salt and pepper toward the end of cooking.
7
Finish with a generous drizzle of olive oil and serve warm.

Tips

Soaking the beans overnight shortens the cooking time and makes them easier to digest.
Add salt only near the end, so the beans stay soft rather than tough.
A squeeze of fresh lemon just before serving brightens the whole soup.

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