A quicker Fasolada (Greek Bean Soup) makes for a delicious and satisfying weeknight dinner. You'll love the bold Greek flavors in this vegan and gluten free white bean soup with garlic, onions, celery and a generous drizzle of good Greek extra virgin olive oil.  This Fasolada recipe takes a bit of a modern approach--a little shortcut makes all the difference!

Greek Bean Soup served with bread


Fasolada is a popular Greek bean soup, occasionally referred to as the national food of the Greeks!

The star ingredients in this simple bean soup are: white beans, celery, and extra virgin olive oil--in fact, a healthy amount of quality extra virgin olive oil makes all the difference.

Some variations of Fasolada include carrots and tomatoes. And if you want to stick with tradition, you'll want to start with dry white beans, soaked overnight.

But this recipe is simplified and takes a more modern, quick-n-dirty approach!

Bowl of Fasolada ready to be served

The key difference in this Fasolada recipe is in using canned beans in place of dry white beans. Needless to say, this small change shaved off a few hours of soaking time, immediately transforming Fasolada into a weeknight recipe.

Yes, we take a shortcut here, but we don't give up flavor. Absolutely not!

At the outset, I use a combination of onions, garlic, celery and bay leaf.  Warm spices are stirred in to continue adding aroma and depth. Finally, a splash of zesty lemon juice and fresh parsley add brightness.

Two bowls of Greek Bean Soup garnished with fresh parsley

What to serve with Greek Bean Soup (Fasolada)?

When we eat fasolada for dinner, my family typically starts with a bright salad like this traditional Greek salad, or maybe even fattoush salad. No need for too many sides, just add some Greek olives and your favorite rustic bread.

If you love beans are are looking for more creations to try, don't miss this Greek baked beans recipe, and be sure to check out our Best Bean Recipes roundup.  35 recipes for every occasion!

More recipes you may like:

Ribollita (Tuscan White Bean Soup) 

Avgolemono: Greek Chicken and Lemon Soup

Spicy Spinach Lentil Soup

Kidney Bean Salad with Cilantro and Dijon Vinaigrette 

Visit our collection of Mediterranean recipes and our top Mediterranean diet recipes.

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Easy Greek Bean Soup (Fasolada) | The Mediterranean Dish. Simple, flavor-packed Greek soup with white beans, celery, Mediterranean spices and aromatics. A satisfying weeknight dinner for a family on a budget! See the recipe on TheMediterraneanDish.com

Easy Greek Bean Soup (Fasolada)


A quicker Fasolada (Greek Bean Soup) makes for a delicious and satisfying weeknight dinner!


  • Early Harvest Extra Virgin Olive Oil
  • 1 large yellow onion, chopped
  • ½ tsp salt
  • ½ tsp black pepper
  • 2 garlic cloves, minced
  • 4 celery ribs, chopped
  • 1 tsp dried oregano
  • 1 dried bay leaf
  • 4 ½ cups chicken broth (or vegetable broth)
  • 3 15-oz cans cannelini beans, drained and rinsed
  • ½ tsp ground cumin
  • ¼ tsp sweet paprika
  • ¼ tsp cayenne pepper
  • 1 lemon, zested and juiced
  • ½ cup chopped fresh parsley leaves


  1. In a heavy pot like this one, heat 2 tablespoon extra virgin olive oil over medium-high heat.
  2. Add the chopped onion, salt and pepper. Cook for about 4 minutes over medium-high heat, stirring regularly. Now add the garlic, celery, bay leaf, and oregano. Cook 5 more minutes, stirring regularly.
  3. Add broth, cannelini beans, cumin, paprika and cayenne pepper. Raise the heat and bring to a rolling boil for 3 minutes or so. Reduce the heat to medium-low, cover and simmer for 10 minutes.
  4. Ladle 2 cups of the soup into the bowl of a small food processor or blender. Blend, then return to the cooking pot. Simmer for another 5 minutes. Remove from heat.
  5. Off heat, stir in about ⅓ cup extra virgin olive oil, the lemon zest, lemon juice and parsley. Transfer to serving bowls and top each bowl with another drizzle of extra virgin olive oil, if desired. Serve with your favorite rustic bread.


  • Recommended for this Recipe: Our Early Harvest extra virgin olive oil.
  • Visit our store to browse our all-natural and organic spices, olive oils and bundles!
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Soup
  • Method: Stove Top
  • Cuisine: Greek

Keywords: Bean Soup, Greek Soup, Fasolada, Vegan Bean Soup

Easy Greek Bean Soup (Fasolada) | The Mediterranean Dish. Simple, flavor-packed Greek soup with white beans, celery, Mediterranean spices and aromatics. A satisfying weeknight dinner for a family on a budget! See the recipe on TheMediterraneanDish.com

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I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...
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  1. We have had success with this recipe as well as every recipe from Suzy that we've tried.
    Keep up the good work and happy holidays!

  2. Superb. Made this many times. I add a carrot and at the last stage I add two cans of chopped tomatoes

  3. Made this loved it, Made enough for three of my colleagues who also enjoyed the soup. Although I added some frankfurter sausages to the recipe. Will certainly make again. One complaint this web page keeps jumping about while i try to write my comments

    1. I have added Frankfurter, too and was delish! I wonder if any one here have tried adding leftover ham and was it?

  4. Hi Suzy is this a soup one could substitute Lima beans for the cannellini beans? I just bought a bag of dry Lima beans and have not used them in the past. Thank you for your comments. Bernadette

    1. Hi, Bernadette. We've never tried lima beans in this recipe, so hard to say how it would change the overall flavor profile, but it will technically work. Just be sure to cook the dried beans first.

  5. I have to say, that not being a lover of beans and always looking for ways to enjoy them, as a healthy addition to my diet, I was absolutely bowled-over (pardon the pun) by the wonderful layering of flavors of this soup....and so easy and quick to prepare! I intend to add it to my rotation of meals and thank you for sharing this wonderful recipe!...

  6. I made this easy Greek Bean Soup last night since I had most of the ingredients at home already. Wow! This recipe definitely won’t disappoint anyone! Wonderful flavor in the array of spices (I did substitute Aleppo Pepper for the cayenne pepper since I had just purchased it from this web site). Spinach also was really good since I had some fresh leftover and didn’t have celery. Will definitely be making this recipe again and again!! Thank you Suzy for sharing! Love all your soup recipes!

  7. Please send me the recipe for shrimp-spaghetti dish. It looked marvelous but I cannot find it again!

    By the way, you are addressing your emails to my husband Nabil, but it is I who does the cooking, and it is I who get your emails. Please change the emails accordingly. I do love your recipes and with an Egyptian husband I am very much into your way of preparing food!

    1. Hi, Mary. You can click here to find Suzy's Shrimp Pasta recipe. I also sent a message to our email team so they can update the name on your account. Hope you have a lovely weekend!

  8. This was absolutely delicious! Made it for dinner this evening and it was a huge hit with everyone. Already added to my Favorites and will certainly be making it again . It’s a keeper for sure. I love your blog and easy to follow , make and eat recipes. Thanks for sharing your recipe with us. 5 Stars by the way .

  9. Delicious. One of my absolute favorites. I use vegetable stock to make it vegan. Just fantastic and healthy

  10. I love some of your recipes, but your quantity means I have to pull out separate containers for some of the ingredients because you only want olives for decoration or whatever. This soup I don't use up two cartons of broth. I use all of one and a small amount of another. I wish I could use up more ingredients in full for your recipes. It'd make more sense to me.

    1. I strongly recommend better than bullion instead of broth cartons. You can make precise amounts and it lasts forever, even when opened.

  11. Hi Suzy
    I love this soup but my partner has high cholesterol - is this amount of olive oil ok for people with cholesterol or should I reduce the amount or leave it out?

    1. Hi, Bill. Whether the amount of olive oil here would be okay for your partner is something we can't really answer as we aren't medical professionals who are familiar with his health needs. If you have concerns, I would definitely omit it, or at least omit the 1/3 cup added at the end.