Traditional Fasolada or White Bean Stew


What is better than a warm fire and a big bowl of comfort food on a winters night?

Pulses and lentils are a staple of the traditional Mediterranean diet. Fasolada is a soup made of dried white beans, olive oil and vegetables. If you have not tried them they are so easy to use, economical and delicious when used the right way.

This authentic soup is super delicious and is the quintessential hearty and comforting dish shared amongst greeks during winter. So much so, that it has nourished generations of families.

Simply soak your dried beans overnight, or soak during the morning, strain and make the soup in the afternoon. If you are using a pressure cooker, this will be ready in 20 minutes not including the soaking time. If you are using a typical method it will be approximately 1 hour cooking time.

Serves 4-6

Pressure Cooker Cooking Time 20 mins

Standard Cooking Time on High – Medium 50 mins

Prep Time ( not including soaking of beans) 10 minutes


1 red/white onion finely chopped

1 carrot finely chopped

1 celery stick finely chopped

2 tbspns fresh not dried parsley

1/2 tspn tumeric powder ( optional )

40ml olive oil

400g dried white beans soaked overnight. ( not tinned )

1 cup hot vegetable stock

5-7 cups hot water

20ml lemon juice

1/2 tspn chilli flakes (optional )

Note: The non-traditional items are optional.



Use the dried beans instead of the tinned variety for the added health benefits of this dish.

Soak the beans overnight or for a few hours in water. Ensure you have extra water as they will double in size. Strain the beans.

In a saucepan or ideally pressure cooker, brown all the vegetables except the parsley.

Add the strained beans that have been soaking overnight. Stir through on high heat for 2 minutes.

Add the stock, tumeric powder, and five cups of the water and half the parsley.

The tumeric powder is optional. It does not alter the taste, it simply adds a golden colour and tumeric has health benefits when included in our diet.

Pressure cooker method

Allow to boil and seal the lid of the pressure cooker. Cook on medium for 20 mins. After 15 minutes, remove from heat , depressurise the cooker and check if there is enough liquid, and the progress of your beans. Seal with the lid and cook for 5-10 minutes at a time checking in between. If the beans are not cooked but you have run out of liquid, then add 2 cup of water.

Standard cooking method – in your saucespan

If your cooking the beans in a standard saucepan keep the lid on mostly (not totally closed ) and cook on medium for 40 minutes adding one cup of water if your liquid is being absorbed by the beans. Decrease the heat for the last 10 minutes of cooking – when your beans are firm but not hard. Also, keep tabs on it as the liquid will have reduced. Add liquid, but not too much at the end, as the soup will be runny otherwise. You want it to be almost creamy.


Your soup is ready when the beans are soft, slightly firm and some are falling apartAdd the remainder of the parsley. Season.

Cook for a further 5 minutes and serve with bread.

Sprinkle a little cracked pepper, and a dash of lemon and chilli flakes. Only a little, the soup is not meant to be spicy.

Scroll down, for a list of stews and soups available on olivesandfeta.

12 Comments Add yours

  1. mistimaan says:

    Looks tasty

  2. annika says:

    This looks wonderful … and I like your use of the non-traditional items!

  3. A. JoAnn says:

    This recipe looks great. I keep trying to get my husband to eat more beans, to no avail. Hoping this soup will get him to change his mind about hating beans 🙂

    1. These beans themselves are mild in taste. Great dish to get him started.

  4. My favorite! Looks so wonderful! 💟

  5. Why no tinned beans? Will it change the flavor?

    1. White beans are mild in flavour and the brine from the tin has altered their flavour. Possibly rinse very well. Also, they are already cooked so they would not absorb the flavours from the stew as they already have absorbed the brine. As well, they will turn to mush. Dried White beans don’t take long to soak in water. A secret to speed up the process, add 3/4 tspn into the water they are soaking in . After an hour they should be ready. Rinse them out.

      1. ..3/4 tspn bicarbonate of soda.
        Alternativelt If using the tin, perhaps add the beans after the vegetables have been cooking for a little while. Add the strained and very well rinsed tin beans half way through . This is to give a chance for the stew to develop its flavours. 🙂

  6. Megala says:

    I love white beans, but never prepared soup with this bean. Thanks so much for the inspiration.

    1. 🙏🙂

  7. Dianna says:

    Such a beautiful healthy soup!

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