Greek
Fasolada
A traditional Greek white bean soup simmered with tomato, celery, carrot, and good olive oil until creamy and comforting. Serve it warm with olives, crusty bread, and a little extra olive oil on top.
Watch it madeAkis Petretzikis · 7:09
Ingredients
- Dried white beans, such as cannellini or Greek fasolia150g
- Wateras needed
- Yellow onion, finely chopped1 small
- Carrot, sliced1 medium
- Celery stalk with leaves, chopped1
- Garlic clove, finely chopped1
- Tomato passata or grated ripe tomato200g
- Tomato paste1 tbsp
- Extra-virgin olive oil3 tbsp
- Bay leaf1
- Dried Greek oregano1/2 tsp
- Dried chili flakes or boukovopinch
- Sea saltto taste
- Freshly ground black pepperto taste
- Red wine vinegar or lemon wedgesto serve
Method
- Rinse the dried beans, cover them with plenty of cold water, and soak overnight.
- Drain the beans, place them in a pot with fresh cold water, bring to a boil, and boil for 10 minutes.
- Drain the beans again, return them to the pot, and add enough fresh hot water to cover them by about 4 cm.
- Add the bay leaf and simmer gently, partly covered, for 45 to 60 minutes, until the beans are beginning to soften but are not fully tender.
- Stir in the onion, carrot, celery, garlic, tomato passata, tomato paste, 2 tablespoons olive oil, oregano, chili flakes, and black pepper.
- Continue simmering gently for 35 to 45 minutes, stirring occasionally, until the beans are tender and the soup is thick and creamy.
- Add hot water during cooking if needed to keep the beans just covered and maintain a soupy consistency.
- Season with salt only once the beans are tender, then simmer for 5 more minutes.
- Remove the bay leaf and let the fasolada rest off the heat for 10 minutes.
- Serve warm with the remaining olive oil drizzled over the top and a splash of red wine vinegar or lemon at the table.
Common questions
Can I substitute canned beans for dried beans in fasolada?
Yes. Use about 3 to 4 cans of cannellini or other white beans, drained and rinsed. Skip soaking and the first boil, and add them after the vegetables, simmering just long enough to absorb the flavors.
How long does fasolada take from start to finish?
With overnight soaking, expect about 2 to 3 hours total cooking time the next day, plus soaking. If your beans are older, they may need extra simmering. Start checking tenderness after the first long simmer.
What are the most common mistakes when making fasolada?
The biggest mistakes are salting too early, boiling too hard, and adding too little water. Salt can toughen beans, hard boiling can split them, and the soup should stay just covered so it turns creamy, not dry.
How should I store and reheat leftover fasolada?
Cool it quickly, then refrigerate in a covered container for up to 4 days. It thickens as it sits, so add a splash of water when reheating. It also freezes well for up to 3 months.
What should I serve with fasolada?
Serve it with crusty bread, olives, feta, or a simple green salad. A drizzle of good olive oil and extra oregano on top is classic. It’s also good with lemon wedges for brightness.