Yiayia’s fasolada (bean soup)

From Yiayia Next Door, this homemade Greek-style bean soup is the ultimate comfort food. Serve it with black olives and crusty bread for a warming meal.



Note: + overnight soaking time



  • 3 cups (600g) dried white beans (such as butter beans)
  • 1 small brown onion, finely chopped
  • 1 red bullhorn chilli or red capsicum, seeded, finely chopped
  • 1/2 leek, pale section only, thinly sliced
  • 1/3 cup (80ml) olive oil
  • 1 tbs sea salt flakes
  • 1 bunch flat-leaf parsley, finely chopped
  • 8 cups (2L) boiling water



Place beans in a bowl and cover with cold water. Set aside overnight to soak. 


Drain beans and transfer to a large saucepan. Add onion, chilli or capsicum, leek, oil, salt, parsley and boiling water. Place over high heat and bring to the boil. Reduce heat to medium-low and cook, covered, for 30 mins or until beans are tender and the soup thickens slightly. 


Divide the soup evenly among serving bowls.

Swap me: To save time, you can use three 400g cans of cannellini beans instead of the dried white beans. If you do, omit overnight soaking and reduce cooking time to 10 minutes.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.