Greek White Bean Soup: Cozy & Powerful 5-Step Classic

Name: Greek White Bean Soup
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: Greek
Ingredients: 250 g / 8.8 oz dried cannellini beans, soaked overnight; 6 tablespoons extra virgin olive oil; ½ onion, minced; 3 garlic cloves, chopped; 1 carrot, sliced very thin; 1 celery stalk, finely chopped; Zest and juice of 1 lemon; Kosher salt, to taste; Freshly ground black pepper, to taste; Optional: 500 ml vegetable stock

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If you’re craving comfort in a bowl that also happens to be wholesome, affordable, and deeply satisfying, Greek White Bean Soup is about to become your new kitchen hero. This humble Greek classic—known as fasolada in many households—is one of those recipes that proves you don’t need a long grocery list to make something truly magical.

Warm, lemony, silky-thick, and rich with olive oil, this soup has been fueling Greek families for generations. And today? It’s here to save your busy weeknights, chilly evenings, and “I need something nourishing but easy” kind of days.

As a chef, I love recipes like this because they’re honest. No tricks. No stress. Just good ingredients, a little patience, and flavors that feel like a hug from the inside out.

Why You’ll Love This Greek White Bean Soup

Let me count the ways—because there are plenty:

Simple ingredients, big flavor. Pantry staples do all the heavy lifting here.
Naturally dairy-free and plant-based. Cozy without feeling heavy.
Meal-prep friendly. It tastes even better the next day (yes, really).
Flexible cooking methods. Stovetop, Instant Pot, or slow cooker—you choose.
That texture! Thick, creamy, and luxurious without any cream.

This Greek White Bean Soup is the kind of recipe that quietly becomes a regular in your rotation. The one you make once… then keep coming back to.

A Little Greek Soul in Every Spoonful

In Greece, white bean soup isn’t trendy—it’s traditional. It’s what shows up on the table when the weather cools, when budgets are tight, or when everyone needs something grounding and nourishing.

I still remember the first time I made a version of this soup for friends who dropped by unannounced. I had soaked beans, a lemon on the counter, and olive oil (because… always). Two hours later, the pot was empty and someone asked if they could take the leftovers home. That’s when you know a recipe is a keeper.

Ingredients You’ll Need

Here’s the beauty of it—nothing fancy, everything purposeful:

250 g (8.8 oz) dried cannellini beans (or any small white beans), soaked overnight
6 tablespoons extra virgin olive oil (Greek if you can find it)
½ onion, minced
3 garlic cloves, chopped
1 carrot, sliced very thin
1 celery stalk, finely chopped
Zest and juice of 1 lemon
Kosher salt & freshly ground black pepper, to taste
Optional: 500 ml vegetable stock (for deeper flavor)

That’s it. No cream. No flour. Just slow-simmered goodness.

How to Make Greek White Bean Soup (Step by Step)

Don’t worry—this is an easy, low-pressure recipe. The beans do most of the work.

Step 1: Prep the Beans

After soaking your beans overnight, drain them well. Place them in a pot, cover with fresh water, and bring to a boil. Let them cook for 3–4 minutes, then drain again.

This quick boil helps with digestion and sets you up for a creamier soup later.

Step 2: Build the Flavor Base

In a medium pot, heat the olive oil over medium-high heat. Add the onion and garlic and cook until soft and lightly golden.

Your kitchen will already start smelling amazing—resist the urge to rush this part.

Step 3: Simmer Low and Slow

Add the beans and 1.5 liters of water (or 1 liter water + 500 ml vegetable stock). Bring to a boil, then lower the heat to a gentle simmer.

Partially cover the pot and let it cook for about 2 hours, stirring occasionally, until the beans are completely soft and tender.

(This is where the magic happens—put on a playlist, fold some laundry, live your life.)

Step 4: Add the Veggies

Once the beans are tender, add the carrot and celery. Season with salt and pepper.

Continue simmering until the soup thickens naturally and turns beautifully creamy.

Step 5: Finish with Lemon

Remove the pot from the heat and stir in the lemon juice and zest. Let it cook for just 2 more minutes.

Taste. Adjust seasoning. Add more lemon if you like a brighter finish (I usually do).

Serve hot with freshly ground pepper and an extra squeeze of lemon on top.

Greek White Bean Soup served warm with carrots, herbs, and olive oil in a rustic bowl — This comforting bowl of Greek White Bean Soup is thick, cozy, and finished with fresh herbs and olive oil.

Instant Pot & Slow Cooker Options

Because life is busy—and I get it.

Instant Pot / Pressure Cooker

Sauté onion and garlic in olive oil.
Add all ingredients except lemon.
Cook on Manual for 20 minutes.
Natural release for 5–10 minutes, then vent.
Finish with lemon juice and zest.

Slow Cooker

Sauté onion and garlic separately first (worth it!).
Add everything except lemon.
Cook 8 hours on low or 4 hours on high.
Stir in lemon at the end and cook 5 more minutes.

Chef Omar’s Tips for the Best Greek White Bean Soup

Don’t skimp on olive oil. It’s not just fat—it’s flavor and texture.
Thin carrot slices matter. They soften faster and blend into the soup beautifully.
Want it thicker? Lightly mash a few beans against the side of the pot.
Soup too thick? Add a splash of hot water and stir—it loosens right up.

And if your soup looks a little rebellious halfway through cooking? Relax. Beans have a mind of their own. They’ll behave eventually.

FAQs About Greek White Bean Soup

Can I use canned beans instead of dried?

You can, but the texture won’t be the same. Dried beans create that naturally creamy consistency that makes Greek White Bean Soup so special.

How long does this soup keep?

Stored in an airtight container, it keeps well in the fridge for up to 4 days. The flavor actually improves overnight.

Can I freeze it?

Yes! Freeze in portions for up to 2 months. Thaw gently and add a little water when reheating.

Is this soup healthy?

Absolutely. It’s packed with fiber, plant-based protein, and heart-healthy olive oil—comfort food that loves you back.

Serving Ideas

This soup is perfect on its own, but if you want to round out the meal:

Crusty bread or toasted sourdough
A simple tomato and cucumber salad
A drizzle of extra olive oil and fresh herbs on top

Suddenly, it feels like a cozy Greek taverna right in your kitchen.

A Bowl Worth Coming Back To

There’s something deeply grounding about Greek White Bean Soup. It’s slow food in the best way—simple, nourishing, and made to be shared. Whether you’re cooking for yourself after a long day or feeding people you love, this soup shows up every time.

So grab your beans, pour that olive oil with confidence, and let your kitchen fill with the kind of aroma that makes everyone wander in asking, “What’s cooking?”

From my kitchen to yours—happy cooking, and enjoy every spoonful.

More Cozy Bean Dishes to Try Next

If this Greek White Bean Soup warmed your soul, you might enjoy a few more comforting, bean-forward dishes that live in the same cozy, nourishing space. These recipes are perfect for mixing up your weekly meals while keeping those Mediterranean vibes and hearty textures you already love:

If you’re craving another creamy, European-style bowl, this Tuscan white bean soup with rich Italian flavors is wonderfully cozy and perfect for cool evenings.
For something lighter and refreshing to balance out soup nights, this Mediterranean bean salad with herbs and olive oil brings bright flavors to the table.
When you want white beans turned into a comforting main dish, Marry Me white beans in a luscious sauce is a reader-favorite for good reason.
Soup lovers who enjoy hearty greens will feel right at home with this spinach, lentil, and butter bean soup—deeply nourishing and satisfying.
And if you’re curious about the traditional roots of this dish, this authentic Greek white bean soup made the classic way offers a lovely glimpse into how it’s prepared in Greek home kitchens.

Each of these dishes keeps the spirit of simple ingredients, comforting textures, and feel-good cooking alive—perfect for when you’re planning your next cozy meal.