Fasolada

Origins & Characteristics of Fasolada

Fasolada, the beloved national soup of Greece, is a testament to the country's rich culinary heritage and its deep connection to legumes. Its origins are ancient, with dried beans forming a significant part of the diet in ancient Greece and Rome due to their nutritional value and storability. The soup itself, as we know it today, likely evolved over centuries, with the addition of tomatoes and other vegetables becoming more common as these ingredients became integrated into Greek cuisine. It is a dish deeply embedded in Greek culture, often considered a symbol of home cooking and a comforting presence during colder months. Fasolada became particularly prominent in the early 20th century, solidifying its status as a national dish due to its simplicity, affordability, and wholesome nature. The basic recipe involves white beans (such as Gigantes or cannellini), tomatoes, onions, carrots, celery, and a generous amount of olive oil, often seasoned with herbs like parsley and bay leaves. It is traditionally served with crusty bread, feta cheese, and sometimes pickled vegetables. Its enduring popularity can be seen in every Greek household and taverna, embodying the essence of Greek comfort food.

History of Fasolada

• 300 BC

  Dried beans are a staple food source in ancient Greece and Rome.

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  1600s

  Tomatoes begin to be cultivated and used in Mediterranean cooking.

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  1900s

  Fasolada is widely recognized as a quintessential Greek dish.

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  1955

  A Greek dictionary first records 'Fasolada' as the national dish.