Greek Bean Soup Sandwich with A Little Meat

Name: Greek Bean Soup Sandwich with A Little Meat
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: ½ cup extra-virgin Greek olive oil; 1 large red onion (peeled and finely chopped (about 1 cup)); 1 large carrot (chopped); 1 celery stalk (chopped); 2 garlic cloves (finely chopped); 1 15-ounce can good-quality, low-sodium cannellini beans, drained; 1½ cups canned diced tomatoes; 2 bay leaves; 1 to 2 cups water; 2 long dried chiles; Salt and freshly ground black pepper to taste; 1 tablespoon balsamic vinegar; ¼ cup chopped fresh flat-leaf parsley; ¼ cup chopped fresh oregano; 1 cup sliced cooked pork or beef sausage (optional); ½ cup crumbled Greek feta (optional); 2 to 4 sourdough buns or rolls

This Greek Bean Soup Sandwich (Fasolada Sandwich) brings together Greece’s #1 longevity ingredient—beans—with the vibrant flair of modern Athenian street food. Inspired by Episode 7 of My Greek Table Season 5, “The Flavors of Longevity,” and featured in my book Athens: Food, Stories & Love, this recipe transforms the classic Greek bean soup into a hearty, playful sandwich. The dish pays homage to the inventive spirit of Oursa, a beloved street-food stop in Agia Paraskevi, where tradition meets creativity and comfort meets convenience. If you love Mediterranean diet recipes, Blue Zone cooking, or simply crave wholesome Greek flavors wrapped in a warm sourdough bun, this is your new go-to. Perfect for a healthy lunch, easy dinner, or a modern take on a Greek classic.

RATING

SANDWICHES

PREP TIME

10 min

COOK TIME

40 min

TIME

50 min

RECIPES

Athens Book

Beans & Pulses

Main Courses

Season #5

Print Recipe

Ingredients

½ cup extra-virgin Greek olive oil
1 large red onion peeled and finely chopped (about 1 cup)
1 large carrot chopped
1 celery stalk chopped
2 garlic cloves finely chopped
1 15-ounce can good-quality, low-sodium cannellini beans, drained
1½ cups canned diced tomatoes
2 bay leaves
1 to 2 cups water
2 long dried chiles
Salt and freshly ground black pepper to taste
1 tablespoon balsamic vinegar
¼ cup chopped fresh flat-leaf parsley
¼ cup chopped fresh oregano
1 cup sliced cooked pork or beef sausage optional
½ cup crumbled Greek feta optional
2 to 4 sourdough buns or rolls

Instructions

Heat ¼ cup of the olive oil in a large pot over low heat. Add the onion, carrot, and celery and cook until softened, about 10 minutes. Stir in the garlic.
Add the beans and toss to coat in the oil. Pour in the tomatoes with their juices, bay leaves, and 1 cup of the water. Add the dried chiles.
Raise the heat and bring to a boil. Reduce the heat to low and simmer for about 30 minutes, or until thick, creamy, and the beans and vegetables are very soft. Add additional water as needed to maintain texture.
Ten minutes before removing from heat, season with salt and pepper to taste. Add the balsamic vinegar and stir in the parsley and oregano. Add the sausage and/or feta, if using.
Heat a nonstick or cast-iron skillet over high heat. Open the buns without fully separating top and bottom. Brush the inside surfaces with the remaining olive oil and sear, cut side down, in the hot skillet until golden.
Spoon the bean mixture into the toasted buns and serve warm.

Notes

For a vegetarian version, simply omit the sausage.

If you prefer extra heat, crumble one of the dried chiles into the mixture before simmering.

The filling can be made ahead and refrigerated for up to 3 days—flavors deepen over time.

Serve with a drizzle of more Greek olive oil or a sprinkle of feta for extra richness.

This sandwich is inspired by the innovative street-food spirit of Athens, making it perfect for anyone exploring modern Greek cuisine rooted in tradition.