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Fasolada
The national dish of Greece - a hearty white bean soup with tomatoes and vegetables.
Fasolada is considered by many to be the true national dish of Greece, even more so than moussaka. This humble bean soup has sustained Greek families through centuries, particularly during times of fasting and hardship. Its simplicity is its strength - quality ingredients cooked slowly to create something greater than the sum of its parts.
Our fasolada starts with dried white beans soaked overnight, then simmered with carrots, celery, onions, and ripe tomatoes until everything becomes tender and the broth turns rich and creamy. The generous amount of extra virgin olive oil added at the end is essential - it gives the soup its characteristic silkiness and depth.
Traditionally served during Greek Orthodox fasting periods when meat is forbidden, fasolada proves that vegan food can be deeply satisfying. We serve it with crusty bread, Kalamata olives, raw onion, and a drizzle of peppery olive oil. It's peasant food at its finest.
Our fasolada starts with dried white beans soaked overnight, then simmered with carrots, celery, onions, and ripe tomatoes until everything becomes tender and the broth turns rich and creamy. The generous amount of extra virgin olive oil added at the end is essential - it gives the soup its characteristic silkiness and depth.
Traditionally served during Greek Orthodox fasting periods when meat is forbidden, fasolada proves that vegan food can be deeply satisfying. We serve it with crusty bread, Kalamata olives, raw onion, and a drizzle of peppery olive oil. It's peasant food at its finest.
Prep: 15 mins + soaking
Cook: 2 hours
Serves: 8
Easy
Ingredients
500g dried white beans (navy or cannellini)
2 large onions, diced
3 carrots, sliced
3 celery stalks, sliced
4 cloves garlic, minced
400g crushed tomatoes
2 tbsp tomato paste
3/4 cup extra virgin olive oil
2 bay leaves
1 tsp dried oregano
Salt and pepper
Fresh parsley for garnish
2 large onions, diced
3 carrots, sliced
3 celery stalks, sliced
4 cloves garlic, minced
400g crushed tomatoes
2 tbsp tomato paste
3/4 cup extra virgin olive oil
2 bay leaves
1 tsp dried oregano
Salt and pepper
Fresh parsley for garnish
Instructions
1. Soak beans overnight in plenty of cold water. Drain and rinse.
2. Place beans in a large pot, cover with fresh water. Bring to boil, skim foam, then reduce heat.
3. Add onions, carrots, celery, garlic, tomatoes, tomato paste, bay leaves, and oregano.
4. Simmer uncovered for 1.5-2 hours until beans are tender and soup has thickened.
5. Stir in olive oil and season with salt and pepper. Cook another 10 minutes.
6. Serve hot in deep bowls, garnished with parsley and an extra drizzle of olive oil.
Best made a day ahead - the flavors improve overnight.
2. Place beans in a large pot, cover with fresh water. Bring to boil, skim foam, then reduce heat.
3. Add onions, carrots, celery, garlic, tomatoes, tomato paste, bay leaves, and oregano.
4. Simmer uncovered for 1.5-2 hours until beans are tender and soup has thickened.
5. Stir in olive oil and season with salt and pepper. Cook another 10 minutes.
6. Serve hot in deep bowls, garnished with parsley and an extra drizzle of olive oil.
Best made a day ahead - the flavors improve overnight.
