Fasolada – Classic Greek White Bean Soup with a Modern Touch
Fasolada is one of those recipes that quietly earns its place at the table. Rooted in everyday home cooking from Greece, this white bean soup is comforting without being heavy, simple yet deeply satisfying. It's the kind of dish that feels just as appropriate for a quiet weeknight as it does for sharing with friends on a relaxed weekend afternoon.
This version stays true to the soul of traditional Fasolada while using pantry-friendly ingredients and a streamlined method that fits modern kitchens. The result is a rich, tomato-based bean soup layered with aromatics, herbs, and olive oil, finished with briny olives and fresh parsley for balance.
Table of contents
- Why Fasolada Belongs in Your Regular Cooking Rotation
- Ingredients That Make the Difference
- How to Make Fasolada at Home
- What Makes This Fasolada Recipe Stand Out
- Fasolada Variations Worth Trying
- How to Store and Use Leftovers
- Frequently Asked Questions About Fasolada
- More Recommended Recipes
- Let's Cook Together
Why Fasolada Belongs in Your Regular Cooking Rotation
This soup is especially well suited for cooler months, transitional seasons, or anytime you want a nourishing meal that doesn't require hours of active cooking.
Fasolada works beautifully as a main course with crusty bread, or as part of a larger spread when you're serving mezze-style dishes.
It also happens to improve with time, making it ideal for meal prep and relaxed entertaining.
Ingredients That Make the Difference
What sets a great Fasolada apart is restraint and ingredient quality. White beans form the backbone, offering a creamy texture that thickens the soup naturally.
Olive oil isn't just a cooking medium here; it's a flavor carrier, giving the broth its signature roundness. Tomato paste adds depth rather than sharp acidity, while carrots and onions bring sweetness that balances the herbs and spices.
Smoked paprika introduces a gentle warmth, thyme and oregano keep the profile unmistakably Mediterranean, and chili flakes add a subtle kick that lingers rather than overwhelms. The final touches of olives and fresh parsley lift the entire dish, providing contrast and freshness.
How to Make Fasolada at Home
The process begins by warming olive oil and slowly cooking onions, carrots, and garlic until soft and fragrant.
Tomato paste is then cooked briefly to concentrate its flavor before the beans, vegetable broth, herbs, and spices are added. As the soup simmers, the beans absorb the seasoned broth while releasing starches that naturally thicken the texture.
Toward the end, fresh parsley is stirred in, reserving some for serving. The soup is finished simply with salt and pepper, allowing the individual ingredients to remain distinct yet harmonious.
What Makes This Fasolada Recipe Stand Out
Many Fasolada recipes rely on long soaking times or extended simmering.
This approach uses high-quality canned beans, reducing prep while still delivering a creamy, well-developed soup. The use of smoked paprika adds a subtle modern layer that complements the traditional herbs without overpowering them.
Finishing with olives and fresh parsley brings contrast that keeps each spoonful interesting.
Fasolada Variations Worth Trying
This recipe is flexible by nature.
You can adjust the thickness by mashing a small portion of the beans directly in the pot. For a heartier version, additional vegetables such as celery or leafy greens can be added during the simmer.
If you enjoy a brighter profile, a small splash of lemon juice just before serving works beautifully with the herbs and olive oil.
How to Store and Use Leftovers
Fasolada stores exceptionally well.
Once cooled, it can be kept in an airtight container in the refrigerator for several days. The flavors continue to deepen, making leftovers arguably even better than the first serving.
Reheat gently on the stove, adding a bit of broth or water if the soup has thickened too much.
Frequently Asked Questions About Fasolada
It can be either, depending on the region and household. This version lands in the middle, with a spoon-coating broth and tender beans.
Yes, it's an excellent make-ahead dish and often tastes better the next day.
No blending is required. The beans naturally thicken the soup as it simmers.
Fresh bread, simple salads, or roasted vegetables pair well and keep the meal balanced.
More Recommended Recipes
Let's Cook Together
I'd love to see how your Fasolada turns out.
If you make this recipe, share it on Instagram or Facebook and tag me so I can admire your bowl.
Don't forget to leave a comment below with your star rating and any tweaks you made-I read every single one.
Fasolada
This classic Fasolada recipe is a comforting Greek white bean soup made with olive oil, tomatoes, herbs, and simple pantry ingredients. Easy, nourishing, and perfect for any season.
Ingredients
- 28 oz white beans, canned and drained
- ¼ cup olive oil
- 1 cup onions, chopped
- 2 cups vegetable broth
- 1 teaspoon smoked paprika
- 3 cloves garlic, minced
- 1 medium carrot, peeled and chopped
- 4 oz tomato paste
- 3 tablespoon fresh thyme, chopped
- 1 teaspoon dried oregano
- ½ teaspoon chili flakes
- ½ cup olives, for serving
- ½ cup fresh parsley, divided
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat and cook onions and carrots until soft.
- Add garlic and cook briefly until fragrant. Stir in tomato paste and smoked paprika, cooking until slightly darkened.
- Add beans, vegetable broth, thyme, oregano, and chili flakes, then simmer gently until flavors meld and the soup thickens.
- Season with salt and pepper, stir in half of the parsley, and serve topped with olives and remaining parsley.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 439Total Fat: 15gSaturated Fat: 3gUnsaturated Fat: 11gSodium: 663mgCarbohydrates: 73gFiber: 20gSugar: 9gProtein: 24g
