Fasolada Recipe (Greek Bean Soup) Recipe

Introduction

Fasolada is a traditional Greek bean soup that’s hearty, healthy, and full of Mediterranean flavors. Made with tender white beans, fresh vegetables, and rich tomato, it’s a comforting dish perfect for any time of year.

Ingredients

• 500 grams white beans (Great Northern or Cannellini)
• 3 celery sticks, sliced
• 3 carrots, sliced
• 1 brown onion, medium diced
• 1 red onion, medium diced
• 5 garlic cloves, sliced
• 1 tbsp tomato paste
• 1 cup olive oil, plus extra for frying
• 400 grams crushed tomatoes
• 1 tsp oregano
• ½ tbsp salt
• ½ tsp pepper
• 3 bay leaves
• Water (for soaking, cleaning, and cooking)
• Chilli flakes (optional, for serving)
• Fresh parsley (optional, for garnish)
• Raw red onion (optional, for serving)

Instructions

1. Step 1: Soak the white beans in water for about 12 hours.
2. Step 2: After soaking, rinse the beans under fresh water and place them in a saucepan. Cover with water and bring to a boil for 10 minutes.
3. Step 3: While the beans boil, slice the celery and carrots, dice both onions, and slice the garlic cloves.
4. Step 4: Drain the beans after boiling and set aside.
5. Step 5: In a large pot, heat a little olive oil over medium heat. Add the garlic and onions and sauté until translucent.
6. Step 6: Stir in the tomato paste, then add the sliced carrots and celery, mixing well.
7. Step 7: Add the drained beans, half a cup of olive oil, crushed tomatoes, oregano, pepper, and bay leaves to the pot. Pour in enough water to cover all ingredients.
8. Step 8: Bring to a boil, then reduce heat and let the soup simmer gently for 1.5 hours.
9. Step 9: After simmering, add the remaining half cup of olive oil and salt. Adjust the seasoning as needed and simmer for another 10 minutes.
10. Step 10: Check that the beans are tender and the flavors are well blended.
11. Step 11: Serve the soup hot, garnished with chilli flakes, fresh parsley, raw red onion, and bread on the side.

Tips & Variations

• Soaking the beans overnight helps reduce cooking time and improves digestibility.
• For a thicker soup, mash some of the beans against the side of the pot before adding the rest of the olive oil.
• Try adding a splash of lemon juice before serving for a bright, fresh flavor.
• If you prefer a spicier dish, increase the amount of chilli flakes or add a pinch of smoked paprika.

Storage

Store leftover fasolada in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, adding a little water if the soup thickens too much. This soup also freezes well for up to 3 months; thaw in the refrigerator overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beans instead of dried beans?

Yes, canned beans can be used to save time. Drain and rinse them well, then add them directly during the simmering step, reducing cooking time accordingly.

Is fasolada gluten-free?

Yes, fasolada is naturally gluten-free as it contains only beans, vegetables, olive oil, and seasonings. Just serve it with gluten-free bread if needed.

Fasolada Recipe (Greek Bean Soup) Recipe

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4.5 from 465 reviews

Fasolada is a traditional Greek bean soup made with white beans, fresh vegetables, and rich tomato flavors, slow-simmered to create a hearty and comforting dish. It’s a staple in Greek cuisine, known for its healthy ingredients and robust taste, perfect for a wholesome meal.

• Author: Anna
• Prep Time: 12 hours 20 minutes
• Cook Time: 1 hour 50 minutes
• Total Time: 14 hours 10 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Greek
• Diet: Vegan

Ingredients

Scale 1x2x3x

Beans and Vegetables

• 500 grams white beans (Great Northern or Cannellini)
• 3 celery sticks, sliced
• 3 carrots, sliced
• 1 medium brown onion, diced
• 1 medium red onion, diced
• 5 garlic cloves, sliced

Other Ingredients

• 1 tbsp tomato paste
• 1 cup olive oil (divided plus extra for frying)
• 400 grams crushed tomatoes
• 1 tsp oregano
• ½ tbsp salt
• ½ tsp pepper
• 3 bay leaves
• Water (for soaking, cooking, and covering soup)

Optional Garnishes

• Chilli flakes
• Fresh parsley
• Raw red onion slices
• Bread

Instructions

1. Soak the Beans: Begin by soaking the white beans in water for about 12 hours or overnight. This softens the beans and reduces cooking time.
2. Boil the Beans: Drain and rinse the soaked beans under fresh water. Place them in a large saucepan, cover with fresh water, and bring to a boil. Boil for 10 minutes, then remove from heat and drain to discard any impurities.
3. Prepare the Vegetables: While the beans boil, slice the celery and carrots into medium-thick pieces. Dice the brown and red onions, and slice the garlic cloves thinly.
4. Sauté the Aromatics: Heat a little olive oil in a large pot over medium heat. Add the sliced garlic and diced onions and sauté until the onions become translucent and fragrant, about 5-7 minutes.
5. Add Tomato Paste and Vegetables: Stir in the tomato paste until well combined, then add the sliced carrots and celery. Cook for a few minutes to blend the flavors.
6. Combine Beans and Seasonings: Add the drained beans to the pot along with half a cup of olive oil, crushed tomatoes, oregano, pepper, and bay leaves. Pour in enough water to cover all ingredients, usually about 4 to 5 cups.
7. Simmer the Soup: Bring the mixture to a boil, then reduce heat to low and simmer gently for approximately 1.5 hours, stirring occasionally to prevent sticking.
8. Final Seasoning: After 1.5 hours, add the remaining half cup of olive oil and salt. Adjust seasoning to taste. Let the soup simmer for an additional 10 minutes to meld flavors.
9. Check Doneness: Taste the soup to ensure the beans are tender and fully cooked. The consistency should be hearty but not too thick.
10. Serve and Garnish: Serve the soup hot, optionally garnished with hot chilli flakes, fresh parsley, raw red onion slices, and accompanied by bread for a complete meal.

Notes

• Soaking the beans overnight helps reduce cooking time and improves texture.
• Use good quality olive oil for the best flavor and health benefits.
• Stir occasionally while simmering to prevent beans from sticking to the bottom.
• Adjust seasoning and chili flakes to your preference for heat.
• Fasolada traditionally pairs well with crusty bread or a fresh Greek salad.
• Leftovers taste even better the next day after flavors meld.

Keywords: Fasolada, Greek bean soup, white bean soup, vegan Greek recipe, healthy bean stew, traditional Greek cuisine