Classic Fasolada: Greek Bean Soup
Classic Fasolada: Greek Bean Soup
Classic DishFasolada
Prep: 15 min • Cook: 60 min. A hearty stovetop staple of Greece: white beans gently simmered with tomatoes, onion, carrot, and celery in olive oil to create a comforting, pantry-friendly soup. This classic fasolada is aromatic and rustic, finished with a drizzle of olive oil and fresh parsley for a simple, soulful meal.
- Preparation time
- 15 min
- Cooking time
- 1 hr
- Total time
- 1 hr 15 min
- Servings
- 6
Instructions
Soak & Prep
- 1Place dried white beans in a large bowl and cover with cold water by 5 cm; soak overnight or use quick-soak by boiling 3 minutes then resting 1 hour, then drain and rinse.
- 2Prepare vegetables: finely chop the onion, mince the garlic, dice the carrots, and slice the celery; keep tomatoes and stock nearby.
Cook
- 1Heat 2 tablespoons olive oil in a large heavy pot over medium heat until shimmering; add chopped onion and a pinch of salt and cook 6–8 minutes until soft and translucent.
- 2Add carrot and celery and cook 5 minutes more until vegetables begin to soften, then stir in minced garlic and cook 30 seconds until fragrant.
- 3Stir in tomato paste and cook 1 minute, then add chopped tomatoes, soaked beans, bay leaf, dried oregano, and hot vegetable stock; bring to a gentle boil.
- 4Reduce heat to low, partially cover, and simmer gently for 45–60 minutes until beans are tender, stirring occasionally and skimming any foam from the surface.
- 5If soup becomes too thick, add extra hot water or stock to reach a stew-like but soupy consistency; taste and adjust salt and pepper.
Finish
- 1To thicken slightly, mash a cup of beans against the side of the pot with the back of a spoon and stir back in, or blend a small amount and return to the pot.
- 2Remove bay leaf, stir in remaining tablespoon of olive oil, and simmer 2 minutes; finish with chopped parsley and an extra drizzle of olive oil to serve.
- 3Serve hot with crusty bread or pita and a wedge of lemon if desired for brightness.
Nutrition Information
- Calories
- 251 kcal
- Protein
- 12 g
- Fat
- 7 g
- Carbs
- 36 g
| Nutrient | Per serving |
|---|---|
| Calories | 251 kcal |
| Protein | 12 g |
| Fat | 7 g |
| Carbs | 36 g |
Tips
- Soak beans overnight for best texture or use a quick-soak to speed the process without losing flavor.
- Simmer gently and stir occasionally to prevent beans from breaking apart and to develop a silky broth.
- Serve with extra olive oil and chopped parsley; lemon wedges bring a bright contrast to the rich soup.
