A plate of fasolada and two small bowls of parsley and salt are placed on a table.
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Fasolada – Cypriot white bean soup

Fasolada is a Cypriot soup with white beans, carrots, celery, tomatoes, onion, garlic and spices such as paprika, bay leaf and cinnamon. Occasionally, the white beans are replaced by fava beans, which are also very popular on the island.

If you are looking for a warming soup for cold days or want to conjure up a quick after-work dish, then be sure to try this fasolada recipe.

What is fasolada?

Fasolada is a bean soup that is very similar to the Lebanese stew fasolia. However, the two dishes differ in their consistency and ingredients such as vegetables, herbs and spices. Occasionally, the Cypriot version is also prepared with fava beans.

White bean soup with vegetables is one of the national dishes of the Mediterranean island and has its origins in ancient Greece.

The history of bean soup

According to legend, Theseus (King of Athens) set off for Crete to kill the Minotaur. On the way there, he made a stop on the island of Delos. There he promised the god Apollo a sacrifice of thanks if he returned victorious from his journey.

Theseus defeated the Minotaur. When he returned to Delos, he had not eaten for 7 days. A soup was cooked for him with the ingredients that could be found: Beans and vegetables.

Zu Ehren Apollos wurde ein Fest gefeiert, das Pyanopsia-Fest. Als Opfergabe wurde ihm eine Bohnensuppe gereicht, die Theseus nach seiner siegreichen Rückreise verzehrte. Übersetzt bedeutet das Pynopsia-Fest wohl so viel wie: Fest der Bohne oder Bohnenkochen.

Is Cypriot soup healthy?

Bean soup contains lots of protein and fiber. It is also vegan and gluten-free and therefore well tolerated. If you follow the Mediterranean diet, fasolada is a suitable meal for the whole family.

How is the bean soup prepared?

  1. Beans: are soaked in water for approx. 12 hours. They are then cooked until al dente, set aside and added to the soup again later.
  2. Onions and garlic: are peeled, chopped and fried.
  3. Carrots and celery: cut into slices and sauté.
  4. Tomatoes: are diced and added to the sautéed vegetables.
  5. Spices: are added to the pot after frying.
  6. Then fill everything up with water, add the beans again and simmer for a few minutes.
  7. Finally, season to taste and garnish with fresh parsley.

What is the shelf life of the bean dish?

You haven’t eaten everything? You can then store the white bean soup well wrapped in the fridge for 2-3 days. Or you can make a little more straight away, because fasolada is fantastic as a meal prep that you can prepare quickly and easily.

Fasolada recipe tips

  • If you don’t want to use dried beans because you don’t have the time, you can simply use canned or jarred white beans. This will reduce the cooking time by 20-30 minutes and your soup will be ready in no time.
  • Use a high-quality olive oil for cooking, as this is very important for this soup. Many people add a large drop of it to the white bean soup when serving.
  • For more flavor, you can use vegetable stock instead of water.
  • Would you like a side dish? Pita bread or flatbread are great for dipping into the soup.
  • Do you like toppings? Then feta, olives or fried capers are ideal for the umami experience.

Recipe for fasolada – Cypriot white bean soup

Ein Teller mit Fasolada, zwei Schälchen mit Petersilie und Salz stehen auf einem Tisch.
Print Recipe Rezept speichern
Prep Time 15 minutes
Cook Time 1 hour
Einweichzeit 12 hours
Servings 4 Portionen
Calories 359


  • 250 g getrocknete weiße Bohnen
  • 2 Zwiebeln
  • 1 Knoblauchzehe
  • 2 Karotten
  • 2 Stangen Stangensellerie
  • 2 Tomaten
  • 50 ml Olivenöl
  • 2 Esslöffel Tomatenmark
  • 2 Esslöffel Zitronensaft
  • 1 Lorbeerblatt
  • 700 ml Wasser
  • 1/2 Teelöffel Zimt
  • 1 Teelöffel Paprikapulver
  • Salz, Pfeffer
  • 15 g Petersilie


  • Bohnen für ca. 12 Stunden in Wasser einweichen lassen.
  • Bohnen abseihen und für ca. 20 Minuten in frischem Wasser bissfest kochen. Anschließend abseihen und zur Seite stellen.
  • Zwiebeln und Knoblauch schälen und fein hacken.
  • Karotten schälen und in dünne Scheiben oder Halbmonde schneiden.
  • Sellerie in dünne Scheiben schneiden.
  • Tomaten waschen und würfeln.
  • Olivenöl in einem Topf auf mittlere bis hohe Stufe erhitzen und Zwiebeln und Knoblauch darin für ca. 3 Min. anbraten.
  • Karotten und Sellerie hinzugeben und für ca. 5 Minuten mit anbraten.
  • Tomatenmark einrühren und 1 Minute mit rösten.
  • Tomatenwürfel, gekochte Bohnen, Zitronensaft und Lorbeerblatt hinzugeben.
  • Topf mit Wasser auffüllen, sodass alle Zutaten gut bedeckt sind und zum Kochen bringen. Anschließend auf mittlere Stufe bringen und 30 Minuten köcheln lassen. Ab und zu kurz rühren.
  • Mit Salz, Pfeffer, Paprika und Zimt abschmecken. Ggf. etwas Wasser nachgeben.
  • Petersilie hacken und in den Bohneneintopf geben.


Rezept enthält Affiliate-Links.


Calories: 359kcal | Carbohydrates: 49g | Protein: 16g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 52mg | Potassium: 1483mg | Fiber: 12g | Sugar: 7g | Vitamin A: 6060IU | Vitamin C: 20mg | Calcium: 193mg | Iron: 7mg

Soups are perfect for meal prep! Especially in the cold season, it’s worth cooking a little more. So be sure to try the Lebanese lentil soup, leek soup with minced meat and tahini or tomato soup with white beans.

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