Fasolatha (Greek Bean Soup)

This is my absolute favorite winter soup. It is hearty and restorative. Every time I make a batch I think it will last me a few days and it is gone instantly. Soak your beans overnight for optimal digestion.

Fasolatha (Greek Bean Soup)


  • ½ pound of small dried white beans of your choice
  • 2 stalks of celery (leaves and stems included), chopped
  • Heart of 1 celery stalk, chopped
  • 1 large carrot, peeled and half moon sliced
  • 1 large onion, chopped
  • 1 medium potato, cut into medium chunks
  • 2 tomatoes, grated
  • 1 large tablespoon tomato paste
  • 1 bay leaf
  • ½ cup GEVOO
  • Salt
  • Pepper


  1. Cover and boil beans for 1 hour (they will be par-cooked).
  2. Fill pot with enough water to cover beans again. Add a pinch of salt.
  3. Add all ingredients (except olive oil) to pot. Cover and simmer for 1 hour.
  4. Add olive oil, salt, and pepper. Simmer for 10 more minutes.
  5. Plate and drizzle each bowl with olive oil.