Greek Fasolada Recipe (White Bean Soup): A Taste of Home and Heritage

Greek Fasolada, or white bean soup, is a connection to tradition and a dish that tells stories of generations past. Passed down through the years in my family, this soup has been a staple in Greek kitchens for centuries. Whether enjoyed as a comforting lunch or shared with loved ones during the colder months, fasolada is a reminder of the beauty in simplicity. In this post, I’ll share my version of this timeless dish, inspired by my Yiayia’s kitchen, and guide you through how to make it yourself.

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Fasolada—Greek white bean soup—is more than just a comforting dish. For me, it’s a bridge to my roots, a connection to the rhythm of the seasons, and a reminder of the wisdom passed down through generations. This soup is an ancestral gift, valued in Greece for its simplicity and nourishing qualities. Every time I make it, I am transported back to my Yiayia’s kitchen, where the scents of fresh vegetables and simmering beans filled the air.

I remember calling my Yiayia from my first apartment in Astoria, Queens New York, many years ago. I had just moved out on my own, and I wanted to make her famous Fasolada. So, I dialed her number, hoping she could walk me through the steps. When I asked for the measurements, she explained in the most beautiful, instinctual way: “You fill the pot up to here, and you put a little bit of this and a coffee cup of that...” It was hard for her to explain—her methods were all instinctual, honed over decades of cooking by feel, not by a recipe book. Eventually, through practice and by watching her time and time again, I figured it out. And here we are, with this simple, yet soulful Greek fasolada recipe.

The History of Fasolada: A Soup Rooted in Greek Tradition

Fasolada is often called the “national soup of Greece,” and for good reason. This humble yet hearty dish has been nourishing Greeks for centuries. It’s made with simple ingredients—white beans, olive oil, onions, carrots, celery, and a few seasonings—but it’s packed with deep flavors. Fasolada was originally a peasant food, made with affordable ingredients that were accessible to everyone. Over time, it became a staple of Greek cuisine, enjoyed in homes across the country, especially during the colder months.

The beauty of this Greek Fasolada soup recipe (white bean soup) lies in its simplicity. It’s a dish that, like many traditional Greek meals, teaches you the importance of quality ingredients and the art of cooking with the seasons. Beans were (and are) a major part of the Greek diet, providing protein and nutrition for people of all walks of life. To this day, fasolada remains a comfort food, a symbol of resilience, and a dish that brings families together.

As I make this soup now, I can still hear Yiayia’s voice guiding me through the steps—instincts honed over years of cooking in a small kitchen, full of love and tradition. The act of making fasolada truly is about reconnecting with the earth, the land, and the deep wisdom that sustains us.

In different households, and across various regions of Greece, fasolada can have many variations. In my version, I skip the tomatoes and garlic that some might include, focusing instead on the simplicity of the beans, olive oil, carrots, celery, and onions. This is the beauty of traditional dishes—how they evolve in different kitchens, yet always carry that same warmth, comfort, and connection to the land. In some regions, the soup may be made with more vegetables or herbs, while in others, it may be a more minimalist approach, like the one I learned from Yiayia.

The Heart of the Recipe: Simplicity and Nourishment

Fasolada, or Greek white bean soup, is as simple as it is nourishing. The key ingredients are white beans, carrots, celery, onions, and olive oil. The beans are the star of the dish, providing both protein and fiber. They are slowly simmered with vegetables, creating a rich, flavorful broth that’s both satisfying and soothing. It’s the kind of food that comforts you from the inside out, grounding you in the rhythms of the earth.

Greek Fasolada Recipe (White Bean Soup)

Ingredients:

• 1 cup dried Great Northern beans (or other white beans)

• ½ cup olive oil (use the best quality you can find—Greek olive oil is the key!)

• 1 ½ cups onions, diced

• 1 ½ cups celery, diced

• 1 ½ cups carrots, diced

• Salt and pepper, to taste

• Water (enough to cover the beans, about 6-8 cups)

• 1-2 lemons, depending on your taste preference

Instructions:

1. Soak the beans: Start by soaking the beans overnight, or use the quick-soak method by boiling them for 5 minutes and then letting them sit for 1 hour. Drain and set aside.

2. Sauté the vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onions, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables soften and become fragrant. This step builds the base of your flavor.

3. Simmer the beans: Add the soaked and drained beans to the pot, along with enough water to cover the beans by a couple of inches—about 6-8 cups. Bring the soup to a boil, then reduce the heat to low and let it simmer for 1-1.5 hours, or until the beans are tender and the flavors have melded together.

4. Taste and adjust: As the soup cooks, taste and adjust the seasoning. Add more salt and pepper as needed. The olive oil should give the soup a silky richness, but if you want it a little thinner, add a bit more water.

5. Finish with lemon: Once the beans are tender and the soup has a rich, flavorful broth, add the lemon juice. Start with one lemon and taste. Add more if you prefer a more tangy flavor.

6. Serve: Once everything is ready, ladle the soup into bowls, drizzle with extra olive oil, and garnish with fresh herbs if desired. Serve with crusty bread on the side, and enjoy!

   
   

The Ritual of Cooking Fasolada

For me, making fasolada is a ritual, a way to connect with my Greek heritage and my Yiayia. Cooking can sometimes guide you down the path of following ingredients and steps. With recipes like fasolada, I think about the lessons she taught me—how to use my senses to bring out the best in a dish, how to cook with intention, and how to appreciate the simplicity of the food that grows from the earth.

In the act of stirring the pot, I’m reminded of my roots, of the stories my Yiayia would tell me about cooking with what the land provides. It’s about honoring the land, its seasons, and the time spent preparing something that nourishes the body and soul.

Why This Soup Is a Staple

Fasolada is one of those dishes that transcends time and place. It’s been around for generations and will continue to be a staple in Greek kitchens for years to come. This soup is a beautiful reminder to honoring traditions that have built community and connected us with the rhythms of the earth.

It’s also a reminder that food can be a simple, soulful act of love. Whether you’re serving it to friends, family, or just making a pot for yourself, this Greek white bean soup will fill your home with warmth and bring a sense of calm to your day.

Final Thoughts

There’s something so beautiful about the simplicity of Fasolada—it’s a dish that celebrates the power of wholesome ingredients and slow cooking. It’s a recipe passed down from my Yiayia, and now I’m passing it to you, hoping it will find its way into your kitchen and into your heart.

The next time you make Greek fasolada, take a moment to reflect on the history behind it, the love that went into its creation, and the connection you have to the land and its cycles. It’s a reminder of the wisdom of our ancestors and the food that has nourished us for generations.

Let me know how it turns out! Share your Fasolada creations with us on Instagram by tagging @consciousvegankitchen_. I can’t wait to see how this dish becomes part of your own family’s story.