Print Recipe

Greek White Bean Soup (Fasolada)

Keyword: beans, Greek, legumes, soup, vegetarian, white beans
Servings: 4


  • 1/2 pound dry white kidney or navy beans soaked overnight and drained
  • 3 cups (approx) water
  • 1 large onion, any kind grated
  • 2 medium carrots sliced into thin rounds
  • 1 medium rib celery, including leaves chopped
  • 2 tablespoons tomato paste
  • ¾ cup olive oil
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper


  • Place the beans in a 3-quart saucepan with enough cold tap water to cover. Place the pot over high heat and bring to a boil, skimming off any froth that comes to the surface. Decrease the heat to medium-low and simmer, uncovered, for 15 minutes.
  • Pour the cooked beans in a large colander over the sink and rinse with cool tap water; put them back into the saucepan.
  • Add enough water to cover the beans plus another 2 inches above the surface of the beans. Add the onion, carrots, celery, tomato paste, olive oil, salt and pepper and simmer, uncovered, over medium-low heat until the vegetables are very tender, about 1 hour. The soup should be thick and the beans very tender but not falling apart. Taste and add more salt and pepper if desired. Serve immediately.