Easy Greek Bean Soup with Cannellini Beans and Olive Oil
A hearty Mediterranean soup featuring tender cannellini beans simmered in aromatic chicken broth with celery, onions, and warming spices. The signature move of partially blending the soup creates a creamy base while keeping bean texture intact. Finished with a generous pour of fruity olive oil, bright lemon, and fresh parsley, this comforting fasolada delivers authentic Greek flavors perfect for weeknight dinners or casual entertaining.
Ingredients
- 2 tbsp Early Harvest Extra Virgin Olive Oil
- 1 large yellow onion, chopped
- ½ tsp salt
- ½ tsp black pepper
- 2 cloves garlic, minced
- 4 ribs celery, chopped
- 1 tsp dried oregano
- 1 dried bay leaf
- 4 ½ cups chicken broth, or vegetable broth
- 3 15-oz cans cannellini beans, drained and rinsed
- ½ tsp ground cumin
- ¼ tsp sweet paprika
- ¼ tsp cayenne pepper
- 1 lemon, zested and juiced
- ½ cup fresh parsley leaves, chopped
- ⅓ cup extra virgin olive oil, for finishing
Instructions
- 1
Heat olive oil in heavy pot over medium-high heat
- 2
Add chopped onion, salt and pepper, cook stirring regularly
- 3
Add garlic, celery, bay leaf, and oregano, cook stirring regularly
- 4
Add broth, beans, cumin, paprika and cayenne pepper
- 5
Raise heat and bring to rolling boil
- 6
Reduce heat to medium-low, cover and simmer
- 7
Ladle soup portion into food processor or blender and blend
- 8
Return blended mixture to pot and simmer
- 9
Remove from heat and stir in olive oil, lemon zest, lemon juice and parsley
- 10
Transfer to serving bowls and drizzle with additional olive oil if desired
Tips
Partially blending the soup creates a creamy texture while keeping some beans whole for better mouthfeel.
Use high-quality extra virgin olive oil for finishing since it's the star flavor that makes this soup authentically Greek.
Don't skip the final olive oil drizzle - it adds richness and authentic Mediterranean character to each bowl.
Good to Know
Refrigerate up to 4 days. The flavors improve overnight as the soup melds.
Make 1-2 days ahead but add fresh parsley and final olive oil drizzle just before serving.
Serve hot with crusty bread for dipping. Drizzle each bowl with extra olive oil.
Common Mistakes
Don't skip the partial blending step to avoid thin, watery soup texture.
Add finishing olive oil off heat to preserve its fruity flavor.
Substitutions
Vegan Options
General Alternatives
FAQ
Can I use dried beans instead of canned?
Yes, soak 1 cup dried cannellini beans overnight, then simmer 45-60 minutes until tender before adding to the recipe.
What if I don't have a food processor?
Use an immersion blender directly in the pot, or mash some beans with a fork against the pot sides.
How long will this soup keep in the refrigerator?
Store covered for up to 4 days. The flavors actually improve as it sits, making it perfect for meal prep.