Fasolada

Fasolada (Greek White Bean Soup)

A hearty, olive-oil-rich bean soup widely considered the national dish of Greece. White beans are simmered slowly with carrots, celery, and tomato for deep, rustic flavor.

Prep

15 min

Cook

75 min

Total

90 min

Serves

4 to 6

Difficulty

Easy

Recipe ingredients

• •500 g (1 lb) dried white beans (cannellini or navy), cannellini, navy, or other small white beans; soak overnight
• •120 ml (½ cup) extra-virgin Greek olive oil, plus more to finish; do not substitute with light oil
• •1 large yellow onion, finely chopped
• •2 medium carrots, diced
• •2 ribs celery, diced, leaves reserved
• •3 cloves garlic, minced
• •400 g (14 oz) ripe tomatoes, fresh grated, or 1 can (400 g) crushed tomatoes
• •1 tbsp tomato paste, optional, for deeper flavor
• •1.5 L (6 cups) water or vegetable broth, as needed to cover
• •1 piece bay leaf, dried
• •1 tsp dried oregano, Greek oregano preferred
• •1 small zucchini, optional, diced; traditional in some regional versions
• •1 small potato, optional, diced; adds body
• •sea salt, to taste, salt at the end so beans soften
• •black pepper, to taste, freshly ground
• •fresh flat-leaf parsley, to finish, chopped

Steps

1. 1 Pick over the beans, rinse, then soak overnight in plenty of cold water with a pinch of baking soda. Drain and rinse well.
2. 2 Place the soaked beans in a large pot, cover with fresh cold water by 5 cm (2 inches), bring to a gentle boil, and skim any foam. Simmer 40 minutes until just tender; drain and reserve.
3. 3 In the same pot, heat 80 ml (⅓ cup) of the olive oil over medium heat. Add the onion, carrots, and celery and cook gently for 8 to 10 minutes until softened but not browned.
4. 4 Stir in the garlic and cook 30 seconds until fragrant. Add the grated or crushed tomatoes, tomato paste, oregano, and bay leaf; simmer 5 minutes to thicken.
5. 5 Add the partially cooked beans, the diced zucchini and potato if using, and 1.2 L (5 cups) of water or broth so the beans are covered by about 2 cm (¾ inch).
6. 6 Bring to a low simmer and cook uncovered for 35 to 45 minutes, stirring occasionally, until the beans are creamy and the broth has thickened to a stew-like consistency; add hot water as needed.
7. 7 Remove the bay leaf. Season with salt and pepper only at the end (salting earlier can keep beans firm). Stir in the remaining 40 ml (about 2½ tbsp) of olive oil and taste.
8. 8 Ladle into bowls, finish with a generous drizzle of raw olive oil, scatter the chopped parsley and reserved celery leaves, and serve hot with crusty bread and feta or olives on the side.