Indulge in the flavors of the Mediterranean with this classic Greek dish, Fasolada. Known as the national dish of Greece, this hearty bean soup is a celebration of simple, wholesome ingredients and time-honored culinary traditions.
Fasolada is a bean soup that embodies the essence of Greek cuisine—fresh vegetables, rich olive oil, and the comforting warmth of beans. It's a nutritious and satisfying dish that has been enjoyed by generations, bringing people together with its robust flavors.
1 cup dried white beans (Great Northern or Cannellini), soaked overnight
1/4 cup Greek olive oil
1 large onion, finely chopped
2 carrots, diced
2 celery stalks, chopped
3 cloves garlic, minced
1 can (14 oz) diced tomatoes
1 tablespoon tomato paste
1 teaspoon dried oregano
1 bay leaf
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
0 Hrs 30 Mins
2 Hrs 0 Mins
0 Hrs 0 Mins
Rinse the soaked beans and place them in a large pot. Cover with water, bring to a boil, then simmer until tender. Drain and set aside.
In the same pot, heat olive oil over medium heat. Sauté onions, carrots, celery, and garlic until softened.
Add the cooked beans, diced tomatoes, tomato paste, oregano, bay leaf, salt, and pepper to the pot.
Pour in enough water to cover the ingredients. Bring to a simmer and cook for about 1 to 1.5 hours, stirring occasionally.
Taste and adjust seasoning as needed. Remove the bay leaf.
Ladle the Fasolada into bowls and garnish with fresh parsley.
Tips for this recipe
For an extra layer of flavor, drizzle each serving with a splash of high-quality extra virgin olive oil just before serving. Serve with a crusty loaf of bread to soak up the delicious broth.