Fasolada – Greek White Bean Soup with Olive Oil

Ingredients:

Preparation mode:

👉 Fasolada is often called the national dish of Greece: a simple, hearty white bean soup with tomato, vegetables and a generous pour of olive oil. It’s naturally vegan, very cheap and even better the next day.

Serve it Greek-style with bread, olives, feta and a few slices of raw onion.

How to Make Fasolada

1. Pre-cook the beans. Drain the soaked beans, cover with fresh water, bring to a boil for 5 minutes and drain again.
2. Soften the vegetables. Heat half the olive oil in a large pot and cook the onion, carrot, celery and garlic for 8 minutes until soft.
3. Add tomato. Stir in the tomato paste for 1 minute, then add the crushed tomatoes, beans, bay leaves and about 2 litres of water.
4. Simmer. Bring to a boil, cover partly and simmer for 1–1½ hours until the beans are very tender and the soup is thick. Add water if needed.
5. Season. Stir in the oregano, the rest of the olive oil, salt and pepper and simmer for 5 more minutes.
6. Serve. Sprinkle with parsley and serve with a squeeze of lemon and crusty bread.

👉 More warming soups: 10 Cozy Soup Recipes from Around the World

Footnotes:

Short on time? Use 3 cans of white beans (drained) and simmer for only 30 minutes.

Storage: keeps 4–5 days in the fridge and freezes well.