Fasolada (Greek Bean Soup)

Fasolada is a warming Greek soup made of white beans, onions, carrots, celery and olive oil. Compared to other soups, it is rich in olive oil, which is responsible for much of the flavour.

Preparation Time:
Cooking Time:
Yield: 6 servings

In this recipe, I've used haricot beans as the white bean, which I believe is authentic, but sometimes cannellini beans or butter beans (lima beans) are used. Traditionally this is made with dried beans, but that is extra preparation and hassle, so I've used canned beans.


  • 100mL olive oil (~91.3g)
  • 4 sticks celery (~240g)
  • 2 carrots (~290g)
  • 2 yellow onion (~350g)
  • 2 cloves garlic (~12g)
  • 1 pinch ground black pepper (~0.25g)
  • 4g paprika
  • 4tbsp tomato purée (double concentrated) (~60g)
  • 600mL water (~600g)
  • 4 cans haricot beans, canned, drained (~940g)
  • 5g salt
  • 4g fresh parsley
  • 1tsp lemon juice (~5.2g)


  1. Finely chop the celery, carrots and onion.
  2. Fry in the olive oil for 5 to 10 minutes (until softened).
  3. Mince the garlic, add to the pan and fry for another minute.
  4. Add the black pepper, paprika, tomato purée, water and haricot beans.
  5. Bring to the boil and then simmer for 40 minutes.
  6. Add the salt, chopped parsley and lemon juice, stir in and simmer for another 10 minutes.

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Special Diets

  • Suitable for vegetarians
  • Suitable for vegans
  • Gluten free


Per 100g Serving (433g)
Energy 353kJ 1532kJ
Energy 84.5kcal 366kcal
Fat 3.8g 16.5g
  of which saturates 0.64g 2.8g
Carbohydrates 8.5g 36.7g
  of which sugars 1.8g 7.8g
Fibre 3.3g 14.2g
Protein 3g 12.8g
Sodium 91.4mg 396mg
  as salt 0.23g 1g
Fruit/veg portions 0.51 2.2

Values are based on nutritional values of the ingredients, it doesn't allow for evaporation losses or changes caused by cooking. Figures are estimates only.