Greek
⭐ Highly Rated
30 minmedium
GreekLunch
Recipe Story
origins & traditionsFasolada is considered the national dish of Greece, a humble yet deeply satisfying soup that has nourished Greeks for centuries. This one-pot meal combines creamy white beans with tomatoes, carrots, celery, and onions, all simmered together with extra virgin olive oil and herbs. The result is a thick, velvety soup that is both rustic and refined. Traditionally served with crusty bread, olives, and feta cheese, Fasolada showcases the simplicity and health benefits of Greek cuisine. The dish is naturally vegan and packed with protein and fiber, making it a perfect lunch option for any occasion. The key to authentic Fasolada is using quality olive oil, which is added both during cooking and as a finishing drizzle, along with allowing the beans to cook slowly until they are tender and the flavors have melded together beautifully.
Instructions
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Rinse the white beans thoroughly and place them in a large bowl. Cover with cold water and soak overnight, or for at least 8 hours. Drain and rinse before using.
In a large stockpot, heat 3 tablespoons of olive oil over medium heat. Add the chopped onions and sauté for 5-6 minutes until softened and translucent.
Add the minced garlic and cook for another minute until fragrant, stirring constantly to prevent burning.
Add the diced carrots and celery to the pot. Sauté for 5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the drained beans to the pot along with 8 cups of water. Bring to a boil over high heat.
Once boiling, reduce heat to medium-low. Skim off any foam that rises to the surface.
Add the tomato paste, bay leaves, and dried oregano. Stir well to combine.
Cover the pot partially and simmer for 60-75 minutes, stirring occasionally, until the beans are completely tender and beginning to break down.
Add the diced tomatoes and continue cooking for another 15 minutes. The soup should be thick and creamy.
Season with salt and black pepper to taste. Remove bay leaves.
Stir in 2 tablespoons of fresh olive oil and the fresh parsley.
Let the soup rest for 5 minutes before serving. Drizzle each bowl with additional olive oil and serve with crusty bread, olives, and crumbled feta cheese on the side.
Fasolada - Traditional Greek Bean Soup
4.1 (50)
Hearty and nutritious Greek white bean soup with vegetables, olive oil, and aromatic herbs. A beloved national dish that is wholesome, comforting, and bursting with Mediterranean flavors.
easy
1h 50m
6 servings
Ingredients
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Main Ingredients
- 2 cups white-beans, dried, soaked overnight
- 5 tablespoons olive-oil, divided
- 2 tablespoons tomato-paste
Vegetables
- 2 pieces onions, finely chopped
- 2 pieces carrots, diced
- 2 stalks celery, diced
- 2 pieces tomatoes, diced
Aromatics
- 4 cloves garlic, minced
Herbs & Spices
- 2 pieces bay-leaves
- 1 teaspoons oregano, dried
- 3 tablespoons parsley, fresh, chopped
Seasonings
- 1 1/2 teaspoons salt, to taste
- 1/2 teaspoons black-pepper, freshly ground
Chef Tips
expert advice•For the best flavor, use high-quality extra virgin olive oil as it is essential to authentic Greek fasolada.
•The soup tastes even better the next day as the flavors continue to develop.
•You can use canned white beans to save time - use 4 cups of cooked beans and reduce cooking time to 30 minutes.
•Add a pinch of red pepper flakes if you prefer a bit of heat.
•For a richer flavor, add a small piece of kombu seaweed while cooking the beans.
•The soup should be thick - if it becomes too thick, add more water or vegetable broth.
•Some regions in Greece add a small amount of celery root for extra depth.
•Traditional accompaniments include Greek olives, feta cheese, raw onion slices, and pickled peppers.
