How to prepare

Cover the soaked beans with fresh water in a large pot. Bring to a boil, then cook for 10 minutes; drain and rinse to remove the soaking water.

Warm 45 ml of the olive oil in the same pot over medium heat. Add the onion, carrot, and celery and sauté for 8 to 10 minutes, until softened and lightly golden.

Stir in the garlic and oregano and sauté for 30 seconds, just until fragrant. Add the tomatoes, beans, stock, salt, and pepper, then stir to combine.

Bring the soup to a boil, then reduce the heat to low. Cover partially and simmer for 75 to 85 minutes, stirring occasionally, until the beans are tender but still hold their shape.

Fasolada simmering with white beans, tomato, carrot, and celery

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Crush a small ladleful of beans against the side of the pot and stir them back in to thicken the broth. Simmer uncovered for 5 minutes, then remove from the heat.

Stir in the lemon juice, parsley, dill, and remaining olive oil. Taste and adjust the salt, pepper, and lemon so the soup is savory, bright, and balanced.

Rest the soup for 10 minutes so the broth settles and the herbs perfume it. Ladle into warm bowls and serve with extra olive oil and lemon wedges.

A bowl of Greek fasolada garnished with herbs, olive oil, and lemon

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Why this recipe works

Soaking softens the beans for even cooking, while olive oil, tomato, carrot, celery, and onion create the savory-sweet foundation associated with fasolada. Lemon and herbs keep the hearty soup balanced rather than heavy.

Storage and reheating

How to store it

Cool the soup promptly and refrigerate in a covered container for up to 4 days. It can be frozen for up to 3 months; thaw overnight in the refrigerator.

How to reheat it

Reheat gently in a saucepan over medium-low heat, stirring occasionally, until steaming throughout. Add a splash of water if the beans have thickened the broth.