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GreekAuthentic Cuisine

Fasolada

Serves 4 to 6 Soup vegetarian, Soups

Fasolada

Fasolada, the quintessential Greek bean soup, is the heart of winter comfort, simmered in kitchens across Greece when the chill bites through the olive groves. It's a dish steeped in the rhythm of the Greek calendar, often gracing the table during fasting periods and family gatherings, where its simplicity shines. Every region might whisper its own secret into the pot, but this version captures the essence of home cooking.

The taste is a harmony of creamy white beans and sweet, sun-kissed tomatoes, with the earthiness of carrots and celery adding depth. A generous pour of olive oil enriches every spoonful, while oregano weaves a fragrant thread through the broth. A final squeeze of lemon brightens the flavors, making each bowl a warm embrace on a cold day.

Ingredients

  • 400 gdried white beans — soaked overnight
  • 2carrots — diced
  • 2celery stalks — diced
  • 1onion — chopped
  • 400 gripe tomatoes — grated
  • 120 mlextra virgin olive oil
  • 1 tspdried oregano
  • 1.8 Lwater
  • to tastefine sea salt and black pepper

Method

  1. Start by soaking 400 g of dried white beans in a large bowl of water overnight, or for at least 8 hours. This will help soften the beans and reduce cooking time. Drain and rinse the beans before using them in the recipe.
  2. In a large, heavy-bottomed pot, heat 120 ml of extra virgin olive oil over medium heat. Add one finely chopped onion and sauté until it becomes translucent and soft, about 5 to 7 minutes. Stir occasionally to ensure the onion cooks evenly without browning, which would alter the flavor.
  3. Peel and slice 2 carrots into thin rounds and chop 2 celery stalks into small pieces. Add these to the pot with the softened onion. Cook the vegetables for another 5 minutes, stirring occasionally, until they begin to soften and release their aromas.
  4. Chop 400 g of ripe tomatoes into small cubes and add them to the pot. Stir in 1 teaspoon of dried oregano, allowing the tomatoes to break down and meld with the other vegetables. Cook for about 5 minutes until the tomatoes have softened and their juices have slightly thickened.
  5. Add the drained beans to the pot, followed by 1.8 liters of water. Stir well to combine all the ingredients. Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to low and let it simmer. Cover the pot and cook until the beans are tender, which should take about 1 to 1.5 hours. Stir occasionally and add more water if needed to maintain a soupy consistency.
  6. Once the beans are tender and the broth has developed a rich flavor, taste the fasolada and season with fine sea salt and black pepper to your liking. Adjust the seasoning gradually, tasting as you go to achieve the perfect balance.
  7. Finish the dish by drizzling a thread of raw olive oil over the top before serving. This adds a fresh, fruity note to the soup. Serve with lemon wedges on the side, allowing each person to add a squeeze of lemon juice to their bowl for a bright, tangy finish.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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