Fasolada (Greek White Bean Soup)
The national dish of Greece - humble white bean soup that's kept our people healthy for centuries.
Fasolada is the national dish of Greece. Not souvlaki, not moussaka—bean soup. This is what Greeks actually eat, what we’ve eaten for thousands of years.
My yiayia made fasolada every Friday during Lent, but really, we ate it year-round. Beans, olive oil, vegetables, time. That’s all you need. The beans get creamy, the broth gets rich, and the whole house smells like love.
Americans sometimes think Mediterranean diet means expensive fish and fancy olive oil. No. It means humble food like this, cooked with care.
Ingredients
Instructions
- Drain the soaked beans and put in a large pot. Cover with fresh water by 3 inches. Bring to boil, then reduce heat and simmer 45 minutes until almost tender. Drain.
- In the same pot, heat half the olive oil. Sauté onions until golden, about 10 minutes. Add carrots, celery, and garlic. Cook 5 more minutes.
- Add beans back to pot with crushed tomatoes, tomato paste, bay leaves, and oregano.
- Add water to cover by 2 inches. Bring to simmer.
- Cook uncovered for 45 minutes to 1 hour, stirring occasionally. The beans should be very tender, the broth thick and creamy.
- Season well with salt and pepper. Remove bay leaves.
- Ladle into bowls. Drizzle generously with remaining olive oil—don’t skip this.
- Serve with crusty bread, a splash of red wine vinegar, and fresh parsley.
Nutrition Facts
Per serving (approximate)
Tips from My Kitchen
The vinegar is important—a little splash right before eating brightens everything. My father always had a small pitcher of vinegar on the table.
This soup thickens as it sits. Add water when reheating. It’s even better the second day, the third day. We used to make a big pot Sunday and eat it all week.
Some families add a potato for extra creaminess. Others add a spicy pepper for kick. In my village, we keep it simple. But you do what feels right for your table.
Kalí órexi!
