Try it, especially if you love robust Mediterranean bean dishes like Greek gigantes plaki and Lebanese chickpea stew. Fasolada, often called the national food of Greece, is a simple but delicious soup made by simmering white beans in a broth of tomatoes, olive oil, and vegetables like carrots, celery, bell peppers and onions. This is one of my favorite soups to curl up with on a cool winter’s day, and it is a great weeknight recipe. It is hearty with beans and veggies and a complete meal in itself. Serve it with a hunk of crusty Italian bread or French bread for a satisfying dinner.
A classic Greek white bean soup
There are so many good reasons to fall in love with fasolada, but here are just a few:
Hearty, healthy and delicious. Veggies and beans add both key nutrients and protein to this fasolada soup recipe, making it the perfect one-dish meal. There are 10 grams of protein and 8 grams of fiber in each serving, along with healthy quantities of vitamin A, potassium and calcium. Uses pantry ingredients. This is also a good recipe for winter because it can be made with pantry ingredients, including canned tomatoes, dried or canned beans, and veggies like carrots and onions. Easy recipe. Fasolada is a one-pot soup, and this recipe makes a decent-sized batch, so you can eat some now and freeze the rest for later. Soy-free, nut-free, gluten-free and vegan.
What to serve with fasolada
The fasolada is a meal in itself. If you want to, serve it with a fresh, leafy salad or these fabulous Greek lemon potatoes or with a chunk of French bread or Italian bread. This is not necessary but if you want to you can top the fasolada with chopped olives, fresh parsley and a drizzle of olive oil before serving.
Storage instructions
Refrigerate: Store fasolada in the fridge in an airtight container for up to four days. Freeze: This soup freezes nicely. Store in a freezer-safe container for up to four months. Thaw and reheat before serving.
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