The Greek word “Fasolada” means cooked cannellini beans in a rich tomato sauce and served with crusty bread. Greeks make this dish either on the stove or in the oven (if using large size beans). This is the soup version of this traditional, tasty dish with a few twists to make it more interesting and utterly delicious.

I added a whole leek which I find great in soups and potato for creaminess and lots of dill for the aroma. Be generous with the black pepper, it adds a nice kick. Serve with an extra drizzle of delicious olive oil and serve with olives and crusty bread.

Delicious cannellini bean soup

Galatia Pamboridis
A filling vegetarian soup, packed with goodness and lots of veggies. Make sure you start the night before, in order to soak the beans. You can also use ready cooked beans from a can for speed and ease.
Prep Time 15 minutes
Cook Time 30 minutes
Soaking time 1 day
Course Main Courses, Soups, Vegetarian
Servings 4


  • 1 cup of medium size dry beans soaked in water from the previous night
  • 4 Tbsp of olive oil
  • 1 onion finely chopped
  • 1 clove of garlic finely chopped
  • 1 carrot diced
  • 1 stick of celery finely chopped
  • 1 leek sliced (white and light green part only)
  • 1 small potato peeled and diced
  • 2 Tbsp parsley chopped
  • 2 Tbsp dill chopped
  • 400 ml can of chopped tomatoes
  • 1 tsp tomato paste
  • 1 vegetable stock cube dissolved in 1 litre of water
  • ¼ – 1/2 tsp black pepper
  • Salt as needed


  • Cook the beans in plenty of salted water until cooked but not mushy. Drain and set aside until needed.
  • In a large saucepan, sauté the onion, garlic, carrot, celery and leek in the olive oil until soft and beginning to brown a little. Add the potato, parsley, dill, chopped tomatoes, tomato paste, broth, salt and pepper. When they come to a boil, add the beans. Simmer until the potatoes are well cooked. If the soup is too thick, thin with a little water.
  • Serve garnished with a drizzle of olive oil and chopped dill.
Collections Cypriot food, Greek Lent

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