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Greek Fasolada Recipe

Greek · Soup · 90 min total

Fasolada is a classic Greek white bean soup, often called the national dish of Greece. This hearty, tomato-based soup is flavored with olive oil, herbs, and vegetables, making it a comforting and nutritious meal.

Ingredients

• 1 lb (450g) dried white beans (e.g., cannellini or great northern), soaked overnight
• 1/4 cup (60ml) extra virgin olive oil
• 1 large onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 can (14.5 oz/400g) crushed tomatoes
• 2 bay leaves
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and freshly ground black pepper to taste
• 6 cups (1.4L) water or vegetable broth
• Fresh parsley, chopped, for garnish

Instructions

1. Drain and rinse the soaked beans. Set aside.
2. In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery; cook until softened, about 8 minutes.
3. Add garlic and cook for 1 minute more.
4. Stir in the crushed tomatoes, bay leaves, oregano, and thyme. Cook for 2 minutes.
5. Add the drained beans and water (or broth). Bring to a boil, then reduce heat to low, cover, and simmer until beans are tender, about 1 to 1.5 hours.
6. Season with salt and pepper to taste. Remove bay leaves.
7. Serve hot, garnished with fresh parsley and a drizzle of olive oil if desired.

Tips

• For a thicker soup, mash some of the beans against the side of the pot before serving.
• This soup tastes even better the next day as flavors meld.
• Serve with crusty bread and feta cheese for a complete meal.

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