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Traditional Greek Fasolada white bean soup in a ceramic bowl, garnished with olive oil and fresh herbs.

Authentic Greek Fasolada (White Bean Soup)

A nourishing, traditional Greek white bean soup (Fasolada) that is naturally creamy, vegan, and refined sugar-free. A Mediterranean Diet staple made with "real food" ingredients.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 6
Course: dinner, Lunch, Main Course, Soup
Cuisine: Greek, Mediterranean
Ingredients Method Notes

Ingredients
  

The Base
  • 1 lb 450g Dry White Beans: (Cannellini, Navy, or Great Northern). Must be soaked for at least 12 hours.
  • 1/2 cup Extra Virgin Olive Oil: Divided half for sautéing, half for the finish.
  • 2 Large White Onions: Finely chopped.
  • 3 Large Carrots: Sliced into rounds.
  • 3 Celery Stalks: Including the leafy greens finely chopped.
  • 4 Garlic Cloves: Sliced or minced.
The Flavor
  • 15-20 Cherry Tomatoes: Blended or processed into a fresh purée.
  • 1 tbsp Tomato Paste: Ensure it is refined sugar-free.
  • 2 Dried Bay Leaves.
  • 1 tsp Sweet Paprika.
  • 1 tbsp Sea Salt: Crucial: Add only at the very end!.
  • 1/2 tsp Freshly Ground Black Pepper.
To Finish
  • Fresh Lemon Juice: From half a lemon.
  • Fresh Parsley: For garnish.

Method
 

  1. Sauté: Heat 1/4 cup of olive oil in a large pot. Sauté onions, carrots, and celery until softened (about 8 minutes). Add garlic and paprika for 1 minute.
  2. Combine: Stir in the tomato paste, fresh tomato purée, soaked beans, and bay leaves.
  3. Simmer: Cover with boiling water (about 2 inches above the beans). Bring to a boil, then reduce to low heat. Simmer for 1.5 to 2 hours until the beans are buttery soft.
  4. The Greek Secret: Once the beans are soft, add the remaining 1/4 cup of olive oil and the salt. Simmer uncovered for 10 more minutes. The oil will emulsify with the bean starch to create a creamy sauce.
  5. Serve: Finish with fresh lemon juice and parsley.

Notes

Instant Pot Version: Follow the sauté steps in the IP. Add all ingredients except salt and the final 1/4 cup of olive oil. Pressure cook on High for 25-30 minutes. Naturally release pressure, then add salt and the rest of the oil, simmering for 10 minutes on "Sauté" mode to emulsify.