Fasolada

Name: Fasolada
Prep time: 30 min
Total time: 2 h
Yield: 4
Ingredients: 400 g dried white beans (cannellini, navy, or large Greek gigantes), soaked overnight in cold water; 2 medium carrots (~200 g), peeled and diced 1 cm; 2 celery stalks (~150 g), diced 1 cm + 30 g celery leaves chopped (optional, traditional); 1 large onion (~200 g), finely diced; 4 garlic cloves, finely minced; 400 g ripe tomatoes (4 medium) — peeled and grated OR 1 × 400 g can crushed tomatoes; 1 tbsp tomato paste; 100 ml extra-virgin olive oil for the soffritto + 60 ml more for finishing; 2 bay leaves; 1 tsp dried oregano; 1.5 tsp salt + more to taste; 0.5 tsp freshly ground black pepper; 1 tbsp red wine vinegar (optional, brightens at the end); 1.5 L water (or vegetable stock); To serve: crusty country bread, Kalamata olives, crumbled feta cheese, fresh parsley

Fasolada is Greece's national soup — a simple, nourishing white bean soup with carrots, celery, onion, tomatoes, and generous olive oil, defining frugal Mediterranean cooking. It is Greece's Orthodox fasting food — served during Lent and abstinence periods, but eaten with pleasure throughout the year. Fasolada holds no culinary secrets: well-cooked beans and quality olive oil are all that matter. Greeks eat it with country bread and olives. It is said to have fed Greece through hard times and is seen as the national identity food — a symbol of simplicity and health.

Total time2h

Active time30m

Servings4

DifficultyMedium

Cost$

Add to my meal plan

🌿

Rich in vitamins

Fresh and healthy

❄️

Can be frozen

Great for meal prep

🕐

Slow simmered

Low and slow cooking

🍲

One-pot

Minimal washing up

Ingredients 4 servings

400 g dried white beans (cannellini, navy, or large Greek gigantes), soaked overnight in cold water
2 medium carrots (~200 g), peeled and diced 1 cm
2 celery stalks (~150 g), diced 1 cm + 30 g celery leaves chopped (optional, traditional)
1 large onion (~200 g), finely diced
4 garlic cloves, finely minced
400 g ripe tomatoes (4 medium) — peeled and grated OR 1 × 400 g can crushed tomatoes
1 tbsp tomato paste
100 ml extra-virgin olive oil for the soffritto + 60 ml more for finishing
2 bay leaves
1 tsp dried oregano
1.5 tsp salt + more to taste
0.5 tsp freshly ground black pepper
1 tbsp red wine vinegar (optional, brightens at the end)
1.5 L water (or vegetable stock)
To serve: crusty country bread, Kalamata olives, crumbled feta cheese, fresh parsley

How to make it

1SOAK THE BEANS: place 400 g dried white beans in a large bowl, cover with cold water by 5 cm, and soak 8 hours or overnight; drain and rinse — the soak shortens the cooking time and helps even, intact beans.
2PARBOIL THE BEANS: place the drained beans in a large pot, cover with cold water by 3 cm, and bring to a boil; boil hard 10 minutes, then drain — this removes the indigestible compounds that cause gas and gives a cleaner-tasting broth.
3SOFFRITTO: in a heavy 5 L pot, heat 100 ml olive oil over medium heat; add 200 g diced onion + 200 g diced carrot + 150 g diced celery and cook, stirring often, 12–15 minutes until very soft and starting to gold — this slow vegetable base is the foundation of fasolada's depth; add 4 minced garlic cloves and cook 1 more minute until fragrant.
4BLOOM THE TOMATO: add 1 tbsp tomato paste and cook stirring 2 minutes until darkened; add 400 g grated tomato (or canned crushed) and simmer 5 minutes until the raw acidity cooks off and the mixture turns deep red.
5ADD BEANS AND WATER: return the parboiled beans to the pot; add 1.5 L water (or vegetable stock), 2 bay leaves, 1 tsp oregano, 1.5 tsp salt and 0.5 tsp pepper; bring to a boil, reduce to a gentle simmer.
6SLOW SIMMER: cook uncovered 60–90 minutes, stirring occasionally, until the beans are completely tender and creamy at the centre but still hold their shape — taste a bean every 15 minutes after the 1 hour mark; the broth should reduce by about half and thicken to a soupy consistency; add more water if it dries out too fast.
7FINISH: discard the bay leaves; stir in 30 g chopped celery leaves (if using) and 1 tbsp red wine vinegar for brightness; taste and adjust salt; off the heat, drizzle 60 ml fresh extra-virgin olive oil over the surface — this is the finishing oil that makes the soup glossy and aromatic; let rest 10 minutes for flavours to settle.
8SERVE: ladle into deep bowls, drizzle each portion with another teaspoon of olive oil, and grind fresh black pepper over the top; serve with crusty country bread, a small bowl of Kalamata olives, crumbled feta, and chopped fresh parsley on the table; even better the next day.