Dinner

Fasolatha Greek White Bean Soup Recipe

Name: Fasolatha Greek White Bean Soup Recipe
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Cuisine: Greek
Ingredients: 1 ⅔ cups dry white kidney beans; 1 medium yellow onion; 2 carrots; 2 stalks celery; 1 leek (white part only); ½ cup Greek olive oil; 9 cups water; Juice of 2 lemons; 3 tablespoons all purpose flour; 1 teaspoon salt; Pepper, to taste

BySimon Carel January 30, 2026January 30, 2026

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Introduction

Fasolatha is a comforting traditional Greek white bean soup, perfect for cozy meals any time of year. This hearty, lemony soup boasts tender beans and fresh vegetables, simmered in fragrant olive oil for a rich and satisfying flavor.

A close-up view of a bowl of creamy soup filled with chunky pieces of orange carrot, pale green celery, and white beans in a light yellow broth, with a slice of soft white bread partially dipped into the soup on the right side of the bowl. A spoon with a wooden handle, held by a woman's hand, lifts a portion of the soup showing the same mix of vegetables and beans. Around the bowl, there is a white bowl of mixed green and purple olives on the top right, and a white bowl with cut lemon wedges in the top left corner, all arranged on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ⅔ cups dry white kidney beans
1 medium yellow onion
2 carrots
2 stalks celery
1 leek (white part only)
1/2 cup Greek olive oil
9 cups water
Juice of 2 lemons
3 tbsp all purpose flour
1 teaspoon salt
Pepper, to taste

Instructions

Step 1: Rinse the dry beans thoroughly. Soak them in cool water for 12 to 24 hours, changing the water at least once to soften and prepare the beans for cooking.
Step 2: Chop the onion, carrots, celery, and leek into chunks roughly the size of the soaked beans. No need to be exact—just even enough to cook uniformly.
Step 3: Heat the olive oil in a large pot over medium-high heat. Add the chopped vegetables and sauté for about 5 minutes, stirring regularly to avoid burning and to soften the vegetables.
Step 4: Drain the soaked beans and add them to the pot along with 9 cups of water. Bring to a boil, then reduce the heat to medium. Partially cover the pot so some steam can escape, and cook for 60 minutes, stirring occasionally and adding water if needed.
Step 5: After 60 minutes, check the beans for doneness. They should be soft and creamy. If not, continue cooking until you reach the desired texture.
Step 6: Remove 1/2 cup of the soup liquid and combine it in a bowl with the lemon juice and flour. Whisk well to fully incorporate the flour without lumps.
Step 7: Stir the lemon and flour mixture back into the soup pot. Cook for another 5 minutes, stirring occasionally to prevent sticking. Season with salt and pepper to taste, then remove from heat and let the soup sit to thicken before serving.
Step 8: Enjoy your Fasolatha warm as a nourishing and flavorful meal.

Tips & Variations

For an extra depth of flavor, add a bay leaf or a sprig of fresh thyme while cooking the beans, removing before adding the lemon-flour mixture.
If you prefer a creamier texture, blend part of the soup before adding the lemon and flour mixture.
Use fresh lemon juice for the best brightness; bottled lemon juice may alter the flavor slightly.

Storage

Store leftover Fasolatha in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, adding a little water if the soup becomes too thick. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A large black bowl filled with creamy soup that has visible chunks of orange carrots, white beans, and pieces of light green celery evenly spread throughout a pale yellow broth. A silver spoon with a dark brown wooden handle is scooping a portion of the soup, showing the same mix of ingredients. A piece of white bread with a bite taken out rests partly in the soup on the right side of the bowl. In the background on a white marbled surface, there are two small black bowls; one contains green and dark purple olives, the other has lemon wedges. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beans instead of dry beans?

Yes, you can use canned white beans to save time. Skip the soaking and initial cooking steps; simply sauté the vegetables, add the beans and water, then proceed with seasoning and thickening. Adjust cooking time accordingly since canned beans are already cooked.

Why is the soup thickened with lemon and flour?

The lemon and flour mixture both thickens the soup and adds a bright, tangy flavor characteristic of Greek cooking. It helps create a luscious texture while balancing the earthiness of the beans and vegetables.