Fasolatha (Greek Bean Soup)

  • Prep Time: 5 mins
  • Total Time: 50 mins
  • Servings: 7
  • About This Recipe

    “The Fasolatha (bean soup) Festival, originated in Florina, Macedonia, Greece, and is now a major cultural event in many Greek communities across the world.In the Northern hemisphere, the religious festival is traditionally observed near the start of winter – on St. Nicholas Day (during his lifetime he was known for giving sustenance to the poor).Food is a major part of the festival. Apart from Fasolatha (bean soup), Olives, Renga (smoked herring) freshly baked Florinian Bread (Pogatsa) Gyros, Souvlaki, Kebabs, and Loukoumathes (honey cinnamon – soaked donuts) are also served. Fasolatha is one of the heartiest dishes on the Greek vegetarian table, and a Lenten mainstay.”


  • 1lbnavy beans( or any other small dried white bean)
  • 3carrots, peeled and sliced
  • 1onion, peeled and chopped
  • 3stalkscelery, chopped( leaves included)
  • 1cuptomato sauce
  • 1cupolive oil
  • salt
  • pepper
  • Directions

  • Soak the beans in water over night.
  • Strain the water and place the beans in a pot with new water.
  • Bring to a boil, remove from heat; strain water.
  • Replace the beans, add the rest of the ingredients and enough water to cover all the ingredients and simmer covered for an hour.
  • Reviews

  • “This is SOOOO good and easy to make. I prefer to use a pressure cooker and more veggies, including diced tomatoes rather than paste.I make the dish all the time! Of course I learned it from my mom and I also grew up eating it. We always had it with lemon juice squeezed on it in the plate.As with all recipes, I make my own personal modifications. One is to add the olive oil AFTER everything is cooked. This helps retain the delicious taste and good nutrition of the oil.Another modification comes from my Canadian (of Scottish descent) girlfriend. You add crispy fried bacon broken into pieces, also in the plate.”

  • “I really, really enjoyed this. I added lemon juice at the end and it was perfect.”

  • “I am spoiled when it comes to Greek cuisine as my mother-in-law is Greek and was a chef in a restaurant years ago and this recipe was exactly the same as hers.”

  • “This is a great recipe and so easy and so diet friendly.My husband loves it.I followed the recipe and made no changes or additions.Will make this for years to come.”

  • “Very easy to make and delicious. YOu should use a good tomato sauce, because it will give the Fasolatha here the fruity flavours. At the end I added a dash lemon juice. Make more than you need, the leftovers are great the next day and the soup freezes well. You should serve it with some salty side dishes as suggested in the recipe. Thanks for sharing.”

  • “My Mom made this when I was young but was not of greek descent and I now order this when ever possible when I visit my favorite Greek restaurant in Chicago called the Parthenon where I saw the Frugal Gourmet eating once.I always wished to ask for this recipe but it isn’t something I like to do at a restaurant and now I finnally have it and I found it here at Recipezaar.OPAH !”

  • “This was good.I don’t know how Greek this was, as I’m not familiar wiht Greek food.I couldn’t bring myself to add a whole cup of olive oil, so I just used 1/4 cup. And I didn’t use celery.I added McCormick’s Lemon & Herb Seasoning (2 tsp) at the end of cooking.It tasted better as I added more to my individual serving.Next time I will try 3 or 4 tsp.”