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Greek White Bean Soup - Fassolada

Greek White Bean Soup - Fassolada

A mediterranean soup laden with the goodness of vegetables and legumes. Easy and speedy to prepare.

Course Soup
Cuisine Mediterranean
Keyword Greek White Bean Soup - Fassolada
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Author Jane Georgiades


  • 1 lge leek carefully washed and sliced
  • 2 carrots diced
  • 2 sticks celery sliced
  • 2 400g tins diced tomatoes
  • 2 400g tins cannellini beans (or same quantity, dried and soaked)
  • 2 potatoes diced (optional)
  • 1 rind only from 250g of grana padano or parmesan cheese optional but delicious if using
  • 8 cups vegetable or chicken stock
  • 1-2 tbsp oregano dried


  1. Gently fry the leeks, carrots and celery in a little oil in a large stock pot. When the leek has started to soften add the cannellini beans, diced potatoes and tomatoes. Then add the cheese rind. Pour in the hot stock and bring the soup to the boil. Turn the heat to medium and allow to simmer for 30 minutes or until vegetables are soft. Season with salt and pepper if necessary and remove the cheese rind. Serve in generous bowls accompanied by with crusty bread. Yasou!