Fasolada

Fasolada, a quintessential Greek hearty bean soup, is a delicious combination of nutritious white beans and a rich, flavorful tomato-based broth with vegetables. This iconic dish is a staple in Greek cuisine, enjoyed as a comforting main course, especially during the colder months. The tender beans and robust broth, often seasoned with olive oil and fresh herbs, make it a beloved traditional comfort food. Fasolada is known for its simplicity and wholesome ingredients, embodying the warmth and tradition of Greek culinary heritage.

Ingredients you will need

To create authentic and delicious Fasolada, you'll need the following fresh ingredients:

  • For the Soup:
    • 1 lb dried white beans (such as cannellini or great northern), soaked overnight
    • 1/2 cup olive oil
    • 1 large onion, chopped
    • 2-3 carrots, peeled and sliced
    • 2-3 celery stalks, sliced
    • 3-4 cloves garlic, minced
    • 1 (14.5 oz) can crushed tomatoes
    • 6 cups vegetable broth or water
    • 1 bay leaf
    • 1 tsp dried oregano
    • Salt and fresh black pepper to taste
    • Fresh parsley, chopped, for garnish

Step-by-step instructions

Follow these simple steps to prepare your own authentic Fasolada:

  1. Prepare the Beans:
    1. After soaking the dried white beans overnight, drain them and rinse thoroughly.
    2. Place the beans in a large pot, cover with fresh water, and bring to a boil. Boil for 10 minutes, then drain and rinse again. This helps remove indigestible sugars.
  2. Sauté Vegetables:
    1. In the same large pot or a Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for 8-10 minutes until softened.
    2. Add the minced garlic and sauté for another minute until fragrant.
  3. Simmer the Soup:
    1. Add the pre-boiled beans to the pot along with the crushed tomatoes, vegetable broth (or water), bay leaf, and dried oregano.
    2. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the beans are very tender. Stir occasionally to prevent sticking.
  4. Season and Serve:
    1. Remove the bay leaf. Season the soup with salt and freshly ground black pepper to taste.
    2. Ladle the hot Fasolada into bowls. Drizzle with extra virgin olive oil and garnish with fresh chopped parsley before serving.

Chef's tips for success

Our culinary experts share their top tips to perfect your Fasolada, ensuring a delicious and authentic experience every time.

  • Soak Beans Thoroughly: Soaking beans overnight significantly reduces cooking time and helps with digestion. Don't skip this step!
  • Double Boil for Best Results: The initial boil and drain step for the beans helps remove compounds that cause gas and ensures a clearer broth.
  • Don't Skimp on Olive Oil: Olive oil is a key component of Fasolada, adding richness and flavor. Use good quality extra virgin olive oil, especially for the final drizzle.
  • Simmer, Don't Boil: Once the soup comes to a boil, reduce heat to a gentle simmer. This allows the flavors to meld and the beans to cook evenly without falling apart.
  • Season Gradually: Add salt and pepper towards the end of cooking. Adding salt too early can toughen the beans.
  • Fresh Herbs Make a Difference: While dried oregano is used in cooking, fresh parsley as a garnish brightens the flavors and adds a fresh aroma.
  • Serve with Crusty Bread: Fasolada is traditionally served with crusty bread and often olives or pickled vegetables for dipping and savoring the broth.

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