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 

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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. This soup is so good. I did the dried bean soak and cook and it was perfect. Love the zing from the lemon and the creamy base. I was out of paprika and substituted with some dried chilli for a slightly hotter alternative. This recipe is a keeper!

  2. Easy and tasty. I followed the recipe except using 1 chicken bullion and water instead of broth.

  3. Fantastic! Great flavors. Love the brightness the lemon adds. I added some zucchinis for more veggie value. Super easy and really quick to make. Wonderful...thanks!

    1. I want to add zucchini as a couple of people have suggested but do you add the zucchini before blending the 2 cups or after?

  4. I have made this soup many times and it has quickly become one of my favorite recipes of all times! I especially love to make this recipe on the weekend to have for healthy, delicious lunches for the next week! Thank you for such a great recipe!

  5. I added some zucchini to this and it turned out amazing definitely keeping this recipe!

  6. This recipe is truly wonderful- Corona times has meant I'm back at home with my family and this has become one of our weekly staples because we can't get enough of it! I blend much of it with a stick blender, and then add the olive oil, lemon, and parsley. It's great on its own, and also to add chicken to!

  7. Can I make this with dried beans and in the crockpot? If so, do you know the time and bean ratio I would need?

    1. Hi Sara, you may be able to make this in the crock-pot using dry beans. 1 cup of dry beans will typically produce 3 cups of cooked beans.

  8. I made this recipe and the soup was fabulous. Didn't have vegetable broth so chopped up two onions instead of one, added 2 chopped carrots, 8 cups of water, and a little more of the spices. Also used tarragon instead of parsley. What made it extra good was the lemon juice, zest and olive oil. I will definitely make this throughout the winter.

  9. Made this last night. Forgot to buy a lemon so I used 1/4 t zest and 1/2 t lemon extract. Lovely. Somehow both light and hearty.

  10. This soup is amazing. The flavors are exquisite. Comforting, spicy, bright - so interesting are the flavors that we couldn't stop eating it! I added carrots just because I had them and a splash of wine because I was short on the chicken broth - all delicious! Thank you for this recipe.

  11. This nutrition information cannot be correct.....894 cal/serving with 45.7 grams of fat per serving????

    1. Katherine, thanks for sharing. We ran the info again through the nutrition calculator. It must have been some odd glitch; this is a best estimate still.

  12. Loved this soup! Was looking for something light (no pasta!) with lots of flavor. This was the perfect choice! Pretty much followed recipe except I didn't have fresh parsley on hand so used dried and my lemon was pretty close to not being used so zest not possible but juice was good. Quick, flavorful, filling but light on calories. Keeper for sure! Thanks for posting.

  13. I just found this and it’s great! I love soup and its so easy. I am diabetic with high cholesterol and am working on the Mediterranean way of eating to help with those issues and this type recipie is so helpful- there are so many different foods I’m not familiar with and it keeps it interesting

  14. Made it exactly like the recipe....Delicious! The brightness of the lemon and the heat of the cayenne is a perfect balance. Will definitely make again and again. Thank you for this keeper.

  15. Just finished making this. It is delish! I am always amazed at what a squeeze of lemon does to soups! I hope it gets more tasty as it sits. I made it to take for work lunches. Happy New Year!!

  16. I made this recipe yesterday and it turned out perfectly. There is a lot of flavor in this soup, and it was so easy to make! This will be a recipe I'll make again and again.

    1. Tasted really nice. Not meaty enough for my friends who like meat but I made some on the side for them to add. Yummy!