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Simple Greek Bean Soup

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This Greek Bean Soup is a simple take on the traditional Fasolada recipe. Full of savory flavors from onions, garlic, and good quality olive oil. A delicious one-pot soup that simmers slowly for warming weeknight meal.

simple greek bean soup in a white bowl

With a few simple ingredients, you can have a hearty and healthy dinner on the table in under 45 minutes.

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More easy dinner ideas:

Greek Bean Soup (Fasolada)

This recipe is my take on the traditional Greek staple. I’ve made a few variations to give the recipe delicious flavor.

Traditionally a Fasolada is made with dry white beans. In my version, I simplified the recipe by using canned cannelloni beans.

I like my soups to be thick and hearty. However, if you prefer more liquid you can add a little more broth and even skip one can of beans.

And this soup can be vegan friendly by using vegetable broth.

Since olive oil is a main flavor component of this dish, I highly recommend using a good high quality version. My favorite is Wild Groves.

black bowl with greek bean soup and a spoon

How to Store Leftover Fasolada

This soup stores in the refrigerator for up to 3-4 days. And it makes a great lunch for the next day!

It does thicken up quite a bit when storing in the fridge. To thin out the soup, stir in a bit of broth while heating up.

To heat up, take your portion and warm up over stove top slowly, until it is warmed through.

Greek Bean Soup
Yield: Makes 6

Greek Bean Soup

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

This super comforting Greek bean soup recipe will warm you on the those cool Fall/Winter nights. Packed full of simple ingredients, this hearty soup is definitely not lacking in flavor!


  • 1/2 cup good quality olive oil 
  • 2 carrots
  • 2 stalks celery
  • 1 large onion
  • 3 garlic cloves
  • 2 tablespoons tomato paste
  • 18 oz jar crushed tomatoes
  • 3 cups veggie or chicken broth
  • 4 cans cannellini or northern beans
  • 1 teaspoon salt
  • 1 teaspoon Primal Palate Super Gyro seasoning
  • 2 bay leaves


    1. In large stock pot, heat up olive oil over medium heat.
    2. Cut up the onions into half moon shapes. Slice up the carrots and celery, and mince the garlic. Add all veggies to the stock pot and cook until soft.
    3. Stir in the tomato paste and crushed tomatoes.
      Drain the cans of beans and add to the stock pot.
    4. Add all remaining ingredients, stir and bring the soup to a boil.
    5. Reduce to a low simmer for about 30-40 minutes.

Nutrition Information



Serving Size


Amount Per Serving Calories 511Total Fat 20gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 16gCholesterol 1mgSodium 789mgCarbohydrates 66gFiber 18gSugar 9gProtein 23g

The nutritional information above is computer generated and only an estimate. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet

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Norma Murphy

Thursday 6th of February 2020

I can't wait to do these recipes. I am always searching for more. Thank you.

Mary Woita

Thursday 6th of February 2020

Thank you, Norma! Hope you enjoy :D

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