Traditional Greek Bean Soup Recipe (Fasolada) – Greek Special
Fasolada, often referred to as the national dish of Greece, is a hearty and wholesome white bean soup that embodies simplicity and rich Mediterranean flavor. Made with basic pantry ingredients like white beans, tomatoes, olive oil, and aromatic vegetables, this comforting soup is perfect for cold days or any time you’re craving something nourishing. Fasolada is vegan, budget-friendly, and incredibly satisfying, with a balance of earthy beans, tangy tomato, and fresh herbs. Let’s explore this traditional Greek favorite that brings both comfort and nutrition to your table
- Prep Time10 min
- Cook Time1 hr
- Total Time1 hr 10 min
For the Soup:
- 1 ½ cups dried white beans (like cannellini or navy beans), soaked overnight
- 1 medium onion, finely chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 4 tablespoons olive oil (extra virgin preferred)
- 1 can (14 oz) crushed tomatoes or 2 fresh tomatoes, grated
- 5 cups water or vegetable broth
- 1 bay leaf
- Salt and black pepper, to taste
- 1 teaspoon dried oregano (optional)
- 1 tablespoon tomato paste (optional, for deeper flavor)
For Garnish:
- Extra olive oil, for drizzling
- Fresh parsley, chopped (optional)
- Kalamata olives or feta cheese on the side (optional)
Soak the Beans:
Rinse the dried beans and soak them in plenty of water overnight or for at least 8 hours.
Drain and rinse again before cooking.
Cook the Soup:
In a large pot, heat the olive oil over medium heat.
Add chopped onion, carrots, celery, and garlic. Sauté for about 5 minutes, until the vegetables are slightly softened.
Stir in the tomato paste (if using) and cook for 1 minute to enhance the flavor.
Add the soaked beans, crushed tomatoes, water or broth, bay leaf, oregano (if using), salt, and pepper.
Bring to a boil, then reduce heat and simmer for 45–60 minutes, or until the beans are tender and the soup thickens slightly. Stir occasionally and add more water if needed.
Adjust seasoning to taste.
Serve:
Ladle the soup into bowls.
Drizzle with a little olive oil and garnish with fresh parsley if desired.
Serve hot with crusty bread, olives, or feta cheese on the side for a traditional Greek touch.
Recipe Notes :
Beans : If using canned beans, use two cans (drained and rinsed) and reduce cooking time to 25–30 minutes.
Texture : Fasolada should be thick but still soup-like. Add more water for a thinner consistency.
Flavor Boost : A splash of lemon juice at the end adds a nice brightness.
Storage : Keeps well in the fridge for 3–4 days and tastes even better the next day
