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. Excellent recipe, delicious soup was worried about the amount of olive oil, but went ahead anyway using a good Greek oil as recommended. It did add to the dish and was definitely worth doing.

  2. Served this with toasted sourdough. One of my roommates asked me to make it again soon! Minimal ingredients and straightforward recipe. Definitely recommend! 😀

  3. After reading some comments I'm really excited to make this soup today.
    What do you think about adding some ground turkey? I haven't made it yet, but reading some of the posts about other folks altering the ingredients, I wondered about that for a little extra heartiness and because I have some on hand that I need to use up!

  4. This soup hit the spot on this windy rainy day. It was so easy to make. I'm trying to eat more vegetables, so I added kale at the end with the parsley and lemon juice.

  5. Made exactly as written (used immersion blender though and blended more than called for) and it was delicious with sourdough.
    Easy, too:)
    Thanks for a keeper!

    1. It’s a little over 1 tblsp of healthy olive oil per serving. I personally don’t feel that’s “a lot” 😊 🤷🏻‍♀️ but you do you;)

  6. This was sooOO good! This is my new favorite soup. The lemon was amazing! Thank you for such a healthy and delicious recipe!

  7. If I'm craving a soul satisfying comfort meal, I come for a Suzy recipe. This soup was amazing. Thank you for another healthy delicious recipe.

  8. Hi Suzy - made a number of your soups/stews each oe delicious. I like to batch make a freeze. - I look though Q&A's to filter out those suitable for freezing. Can you free this one?
    Thanks 🙂

  9. We made this soup and we really like it. My wife and I prefer creamy soup so I use blender for entire soup. Perfect for sandwich dipping during lunch break

  10. Really delicious meatless soup - with a spicy kick! I used my immersion blender to partially blend it. It's also delicious as leftovers!

  11. Delicious! I added carrot as other commenters suggested and used my immersion blender. An astonishingly simple and delicious recipe for a cold evening!

  12. I needed to use some celery before it went bad and saw this recipe, it was hands down the best soup I've ever made! Thank you so much for this!

  13. Absolutely delicious. I actually made it with canned lentils as I didn’t have beans and put in some leftover roast chicken and finely chopped celery leaves instead of the parsley as I needed to use up from the fridge. The spices came through beautifully and the oil and lemon really enriched it. Thanks so much.

  14. Hi I made the soup a few days ago and I dearly love it. I happened to add shredded chicken sand chopped fresh spinach also. Love this recipe thank you so much!

    1. Hi, Lu. I'd imagine the any veggies you enjoy would work well here. It's a pretty forgiving recipe. It just may not be as hearty without the beans.

  15. This was so delicious! The olive oil gave it so much richness and I loved the fact that it was vegan. My family ate it with crusty Whole Foods bread and it made the perfect meal. I did not have a lemon in the house for the soup so I substituted with bottled lemon juice and it was still wonderful. The lemon flavor was subtle and gave the soup wonderful tartness. Definitely a recipe to repeat in our home.

  16. Absolutely delicious! I was feeling a little uncertain when I tasted it while it was cooking, but the olive oil and lemon added at the end turned this dish into what my husband calls the best bean soup he ever ate.

    I didn’t have time to get the blender out and mess with it, but I didn’t miss the creaminess. And I think I might add a finely diced carrot next time. Or I just might leave it as its perfectly delicious self.

  17. We love bean soup at our house, and I've made many different kinds over the years, but this one really is head and shoulders above most all I've ever made. In fact, almost every one of the 50+ Mediterranean Dish recipes I have made this past year have been greeted with raves by my family, and I have grown to LOVE cooking, (!!) since the results from your recipes are so consistently excellent. THANK YOU, SUZY!