Fasolada

About This Recipe

Fasolada is often called the national dish of Greece, a simple yet deeply satisfying white bean soup that has nourished Greeks for centuries. Made with dried white beans, tomatoes, carrots, celery, and generous amounts of olive oil, it is pure comfort in a bowl. Traditionally eaten during Lent when meat is avoided, fasolada proves that humble ingredients can produce extraordinary flavor.

Ingredients

Serves 6

• 500 gdried white beans(soaked overnight)
• 2 mediumcarrots(diced)
• 2 stalkscelery(diced)
• 1 largeonion(diced)
• 400 gcrushed tomatoes
• 100 mlextra virgin olive oil
• 2 bay leavesbay leaves
• 1 tspsweet paprika
• 1.5 Lwater

Instructions

1. 1

   Parboil the beans

   Drain soaked beans. Cover with fresh water, bring to a boil, and cook 10 minutes. Drain again.

2. 2

   Build the soup

   In a large pot, combine beans, onion, carrots, celery, tomatoes, olive oil, bay leaves, paprika, and water.

3. 3

   Simmer

   Bring to a boil, then reduce heat and simmer for 60-90 minutes until beans are very tender.

4. 4

   Season and serve

   Season with salt and pepper. Serve in bowls with a drizzle of olive oil, crusty bread, and olives on the side.

Variations

• •

  Add a squeeze of lemon juice before serving for brightness.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

• •

  Lighter: reduce the fat by a third and finish with a squeeze of citrus or a splash of vinegar to keep brightness without losing body.

Storage

Refrigerate for up to 4 days. Freezes well for up to 3 months.

Frequently Asked Questions