Fasolada (Greek Bean Soup)
Fasolada is a traditional Greek white bean soup made with simple ingredients: white beans, tomatoes, vegetables and olive oil. It’s hearty, comforting, and a true staple of Greek cuisine.
Ingredients
- 500 g dry white beans, soaked overnight
- 1 large onion, chopped
- 3 carrots, sliced
- 4 celery stalks, chopped
- 2 tablespoons tomato paste
- 500 g crushed tomatoes
- 1–2 tablespoons olive oil, plus extra for finishing
- 3 litres water total (2 litres for boiling + 1 litre hot water for cooking)
- Salt and pepper, to taste
For serving
- Tarama
- Kalamata olives
- Lagana bread or any rustic bread
Instructions
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Drain and rinse the soaked beans. Place them in a pot with 2 litres of water and simmer until they begin to soften.
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In a separate pot, heat 1–2 tablespoons olive oil and sauté the onion until soft. Stir in the tomato paste and cook briefly. Add the crushed tomatoes, carrots and celery. Pour in 1 litre of hot water and bring to a gentle simmer.
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Drain the beans and add them to the pot. Cover and let the soup simmer low and slow until the beans are fully tender and the soup thickens.
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Once the beans are completely cooked, season with salt and pepper to taste.
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Before serving, drizzle a little olive oil over the soup, give it a good mix and ladle into bowls.
Notes
And the longer it sits, the thicker and creamier it becomes.
The longer it sits, the thicker and creamier it becomes.
Committed to this collection by the hand of Hunter.
