Greek White Bean Soup with Feta & Olives

Greek white bean soup in a bowl with kalamata olives and feta cheese.

5 from 4 reviews

Greek White Bean Soup with Feta & Olives

This Fasolada is a classic Greek white bean soup that’s simple, nourishing, and incredibly comforting. Creamy white beans simmer slowly with tomatoes, carrots, celery, onion, and generous olive oil to create a rich, hearty broth. Naturally vegan and easy to make, it’s a Mediterranean staple that’s perfect for cozy dinners and make-ahead lunches alike. My favorite way to serve it is with Kalamata olives and crumbled feta cheese on top. 🙌🏻

Prep15

Cook30

Total45

Pin Recipe

Course: Dinner

Cuisine: Greek

Diet: Gluten Free

Keyword: chef-tested soup recipe, how to make fasolada, soup with black olives, vegetarian soup recipe, white bean soup recipe

Servings: servings

Calories: 711kcal

Author: Ari Laing

Video

Equipment

Dutch oven or soup pot

Spatula

Optional: large bowl + fork

Ingredients

For the soup

3 Tbsp (45ml) extra virgin olive oil + ⅓ cup (80ml)
1 medium red onion, cut into ¼-inch dice
3 large carrots, peeled and cut into ¼-inch dice
2 celery stalks, cut into ¼-inch dice
1 tsp Kosher salt
4 cloves of garlic, finely chopped
2 Tbsp (30g) tomato paste
4 cups (950ml) low-sodium chicken broth, use vegetable stock to make vegetarian
1 tsp dried oregano
¼ crushed red pepper flakes
2 bay leaves
2 (15oz) cans cannellini beans or butter beans, drained
2 Tbsp (30ml) red wine vinegar

For serving

Kalamata olives, pitted and halved or roughly chopped
Feta cheese, crumbled
Fresh parsley, roughly chopped
Crusty bread

Instructions

Sauté the aromatics. Heat 3 Tbsp (45ml) olive oil in a large Dutch oven or soup pot over medium-high heat. When hot, add 2 cups diced red onion, diced carrots, and diced celery. Season with 1 tsp Kosher salt, then cook, stirring occasionally, for about 4-6 minutes. Add 4 chopped garlic cloves then cook for an additional minute.
Simmer until tender. Stir in 2 Tbsp (30g) tomato paste, then cook for about 2 minutes, breaking up with a spatula. Pour in 4 cups (950ml) low-sodium chicken broth, then stir in 1 tsp dried oregano, ¼ tsp crushed red pepper flakes, and 2 bay leaves. Bring to a boil over high heat, then add 2 (15oz) cans drained cannellini beans. Stir, reduce to a simmer, then cook for 15-20 minutes, or until the veggies and beans are tender.
Optional: Mash beans to thicken soup. This is completely optional, but if you want a slightly thicker soup, transfer 1-2 cups of the soup to a large bowl, then mash with a fork. Alternatively, you can place in a small blender and purée. Return to the soup, then stir to combine.
Finish, then serve. Stir in remaining ⅓ cup extra virgin olive oil and 2 Tbsp red wine vinegar, then discard bay leaves. Taste, adjust seasoning, adding more Kosher salt if needed, then divide between bowls. Top each with a generous spoonful of chopped Kalamata olives, crumbled feta cheese, and chopped parsley. I like to finish with freshly cracked black pepper and serve with crusty bread.

Notes

Using dried beans: Soak 1 lb dried cannellini beans overnight, then drain. Simmer in 6 cups broth for about 1 hour, or until tender, before continuing with the recipe. Once tender, add the remaining oil, vinegar, and toppings.
Extra heat: Garnish with additional crushed red pepper flakes.
Make ahead: Fasolada improves with time. Reheat gently on the stovetop, adjust seasoning, and add fresh toppings before serving.
Storage: Refrigerate leftovers in airtight containers for up to 4 days. Reheat on the stove or in the microwave.
Freezing: Cool completely, then freeze in airtight containers for 2–3 months. Thaw overnight in the fridge before reheating.

Nutrition

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