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Slow Cooker Fasolada (Greek White Bean Soup)

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Slow Cooker Fasolada (Greek White Bean Soup)

A Greek vegetarian soup made up of dried white beans, vegetables, and olive oil.

Slow Cooker Fasolada (Greek White Bean Soup) recipe

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servings: 6

total time: 7 hours

recipe by: 


  • 1 TBSP plus 1/4 cup olive oil
  • 1 red onion, chopped
  • 1 roma tomato, chopped
  • 2 carrots, chopped
  • 2 celery ribs, chopped
  • 3 garlic cloves, minced
  • 8 ounces dry Great Northern beans
  • 8 cups water
  • 2 bay leaves
  • salt & pepper
  • 2 TBSP fresh lemon juice
  • 1/2 tsp crushed red pepper flakes


  1. Heat 1 TBSP of olive oil in a large pan over medium-high heat. When the oil is hot add the onion, tomato, carrots, celery. and garlic to the pot and cook, stirring occasionally, until the vegetables just begin to brown, about 6 minutes, then scrape the vegetables into a 6-quart slow cooker.

  2. Rinse the beans thoroughly then add them to the slow cooker with the vegetables.

  3. Add the water, bay leaves, and 1 tsp salt to the slow cooker and stir together.

  4. Place the lid on the slow cooker and cook on LOW for about 6 hours, or until beans are tender.

  5. Discard the bay leaves then stir in the lemon juice, crushed red pepper, and 1/4 cup of olive oil.

  6. Taste and season with additional salt & pepper if necessary.

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