How to Make Authentic Greek Fasolada: A Timeless White Bean Soup
Fasolada is Greece’s beloved white bean soup. A national dish made with simple pantry staples—white beans, aromatic vegetables, olive oil, and fresh herbs—it offers nourishment and soulful warmth. Best when served on a chilly winter night, it’s also a perfect plant-based meal any time of year. Once you try this classic Greek fasolada… I’m sure you’ll want to make it again and again.
Join the My Cretan Recipe Facebook group.
Known as the national dish of Greece, Fasolada has nourished generations—its roots stretching back to antiquity. This humble yet powerful soup was a staple long before meat became commonplace in the daily diet.
Made with white beans cooked slowly with carrots, celery, and onions, Fasolada is the essence of Greek home cooking.
I often prepare a big pot of fasolada in winter—it’s economical, filling, and tastes even better the next day.
All over the country, fasolada is traditionally served with bread, olives, feta, and sometimes anchovies, making it a complete meal. It is a common dish to have during Orthodox fasting periods as well as a midweek dinner.
Why Fasolada Is Greece’s National Dish
Fasolada frequently carries the title of Greek national food and is a symbol of Greek spirit—simple but nourishing, economical but full of depth. It sustained families in challenging times—through wars, economic hardship, and the leaner years—and remains a staple still today.
Apple + Beans: Yes!
What an apple brings to the soup
Adding a whole apple to Fasolada may seem unusual, but it’s a traditional trick Greek yiayias (grandmas) still use in the kitchen. Apples contain pectin, which naturally thickens the soup and adds a subtle sweetness.
This simple balances flavor and texture. The apple (or quince, which is another fruit with high pectin levels that can also be used) is removed before serving. As you cook the beans, the apple will form a gentle gel that slightly thickens the soup.
When Greeks Typically Enjoy Fasolada
Fasolada isn’t just a staple—it’s woven into seasonal and religious rhythms. It’s particularly common during Lent and fasting periods, when meat is avoided and beans offer plant-based sustenance.
It’s also a cold-weather favorite, warming families throughout fall and winter, and it’s often served in many religious festivities.
Fasolada is typically served with:
- Chili flakes, olive oil, thyme, and extra salt & pepper
- Crusty bread—ideal for mopping up rich broth
- Feta cheese, olives, and salt-cured anchovies, for savory contrast
How I Make Fasolada
I begin by soaking ½ kilo of medium white beans with a level teaspoon of salt and the juice of one lemon for at least 12 hours. When I’m ready to cook them, I drain and rinse them thoroughly.
I chop celery, carrots, and onion, then mince 3 big garlic cloves. In a cool pot over medium heat, I sauté the vegetables in at least 4 tablespoons of Cretan olive oil until they are transparent (15 minutes), stirring occasionally until soft and fragrant.
When the vegetables have reduced and softened, I stir in a tablespoon of tomato paste. Then I add the beans to the pot, tucking in the bay leaves, rosemary, a vegetable bouillon cube, and a whole red apple (why? see above!).
I pour in 1.5 liters of water and cover. You should let the soup simmer gently for 1 to 1½ hours. I suggest checking the liquid level occasionally, adding boiling water if needed to maintain the simmer.
About 10 minutes before it’s done, I taste for flavor and adjust the seasoning with more salt and freshly ground pepper, then cover again.
When the beans are tender, I remove the pot from the heat, fish out and discard the apple, and ladle the soup into bowls. I garnish each serving with a drizzle of extra virgin olive oil and a sprinkle of chili flakes.
I like to serve it with toasted bread, but you can follow the Greek tradition and accompany it with feta, olives, and anchovies.
Greek Fasolada (White Bean Soup)
Ingredients
To soak the beans:
- 1 tsp salt
- Juice of 1 lemon
To make the soup:
- ½ kg medium white beans (soaked overnight)
- 2 sprigs celery sliced
- 3 carrots sliced
- 1 onion chopped
- 4 garlic cloves minced
- 4-6 tbsp olive oil extra virgin
- 1 tbsp tomato paste
- 2-3 bay leaves
- Fresh rosemary
- 1 vegetable broth cube
- 1 whole red apple or quince
- 1.5 liters water
To serve:
- Olive oil, chili flakes, salt, pepper, feta cheese, salt-cured anchovies, olives, or thyme.
Instructions
- In a bowl, combine the beans, salt, the juice of one lemon, and enough water to cover.
- Soak for 8–12 hours.
- When it's time to prepare the dish, drain and rinse thoroughly.
- Chop the celery, the carrots, and the onion, and mince the garlic. Set aside.
- In a cool pot over medium heat, add olive oil and the vegetables. Sauté for 15–20 minutes, stirring occasionally.
- Once it looks a bit dry, add the tomato paste, and sauté for 2-3 minutes, stirring continuously so it doesn't burn.
- Add the drained beans and the bay leaves. Season with fresh rosemary and incorporate the vegetable cube.
- Now it's time to add the whole apple (with its skin, which you have previously washed).
- Cover the pot, and simmer for one to one and a half hours, checking occasionally and adding more boiling water if needed.
- A few minutes before serving, check the seasoning and add more salt and freshly-grounded pepper if needed.
- Remove the apple and the bay leaves.
- Serve with a drizzle of olive oil and chili flakes.
Nutrition
Tips, Secrets & Variations
- Let it rest
Fasolada tastes even richer the next day—perfect for meal prep or family dinners. I enjoy eating it almost cold!
- Apple swap
Pears can work, but apples or quince offer the right balance of sweetness and pectin for natural thickening.
- Flex your sides
Try capers, olive tapenade, or crusty rye bread.
- Add protein
For a meaty touch, stir in sausage, pancetta, or bacon near the end of cooking.
Made with humble ingredients, Fasolada is a symbol of village-style Greek food. It’s endlessly satisfying and perfect for cold winter nights, too!
Pin for Later!
How to Make Greek Fasolada
Gabi Ancarola
Gabi is a travel writer who has lived in Crete for over a decade. Through her blog, Crete Insider, she has helped travelers uncover local experiences. Passionate about food and Cretan cuisine, she now attends Greek cooking lessons to bring the island’s flavors straight to your kitchen!
Discover The Greek Yogurt Recipe Book — a curated collection of 35 delicious recipes using Greek yogurt, from wholesome breakfasts to savory dinners and refreshing treats.
Get the Book>> Interested in learning to cook in Crete, or discovering all of the top spots to eat in Chania and around the island? Book a food tour or plan your trip with me.
