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Easy & Quick Greek Bean Soup (Fasolatha)

From the Kitchen of Home of Cooks

Time to Prepare: 15 minutes Cook Time: 45 minutes Serving: 6 People


2 15.5 cans of white kidney beans 1 medium onion, chopped 2 garlic cloves, chopped 3 large carrots, chopped 3 celery stalks, chopped ½ cup olive oil 1 cup tomato sauce 1 bay leaf 7 cups of hot water Salt and pepper to taste 1 cup frozen chopped spinach, thawed and drained (optional) Cooking Method

  1. Place the beans in a colander and rinse very well.

  2. In a large pot, over medium/low heat, sauté onion, celery and carrots in olive oil for five minutes.

  3. Add garlic and sauté a couple more minutes.

  4. Add tomato sauce, bay leaf and one cup hot water and cook for 5-6 minutes.

  5. Add the kidney beans, spinach and remaining hot water to the pot. Add salt and pepper to taste.

  6. Partially cover the pot and simmer for 30 minutes stirring occasionally.

  7. Serve warm, with crusty bread and kalamata olives. Enjoy!


If you prefer to use dry beans, you can. You have to soak them overnight, and discard the water and set aside. Keep in mind that the cooking time is doubled and you have to add more water. You can also use cannellini beans or white navy beans. Adding hot water prevents the cooking from stopping.


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Quick & Easy Greek Bean Soup (Fasolatha)
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