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Classic Greek Fasolada

Fasolada is a beloved Greek bean soup, often considered the national dish of Greece. This hearty and nutritious meal has been a staple in Greek households for centuries, offering warmth and sustenance with its simple yet flavorful ingredients. Traditionally made with white beans, tomatoes, olive oil, and aromatic vegetables like celery and carrots, fasolada embodies the essence of Mediterranean cuisine. The slow simmering process allows the flavors to meld beautifully, resulting in a rich and comforting dish. Served with crusty bread, olives, and smoked fish, fasolada is a perfect example of how humble ingredients can create a deeply satisfying meal. Whether enjoyed as a weekday dinner or part of a festive gathering, this soup is a testament to Greece’s culinary heritage and the enduring appeal of rustic, wholesome cooking.

Light Lunch | Main | Greek | Vegan | Vegetarian | Bean Stew | Soup | Pot | Cannellini Bean | Carrot | Olive Oil | Tomato | Sautéing | Simmering | Comfort Food | Festive | Overnight | Slow
Time to complete

Prep

15min

Cook

1h 45min

Wait

8h

Total

10h

Ingredients (Makes 6 portions)

Ingredients

  • 400 g (14 oz) white beans, soaked overnight
  • 2 medium onions, finely chopped
  • 1 leek, finely chopped
  • 1 garlic clove, minced
  • 1 tbsp tomato paste
  • 2 celery stalks, finely chopped
  • 2 bay leaves
  • ½ - 1 tsp hot chili flakes (boukovo)
  • 1 can (420 g / 15 oz) whole tomatoes, blended
  • 2 carrots, diced
  • 100 ml (⅓ cup + 1 tbsp) olive oil
  • Salt and freshly ground black pepper

For Serving/Garnishing

  • Extra olive oil
  • Black olives
  • Smoked herring
  • Rustic bread
Nutrition Information (per 100g)
  • Calories: 120
  • Fat: 5
  • Protein: 6
  • Carbohydrates: 15
  • Fiber: 5
Directions

Preparing the Beans

  • 1. Drain the soaked beans and set them aside.

Sautéing the Aromatics

  • 2. Heat the olive oil in a large pot over medium heat. Add the onions, leek, and garlic, and sauté for 4-5 minutes until softened. Stir in the tomato paste and cook for another 2-3 minutes.

Cooking the Beans

  • 3. Add the beans, celery stalks, and 1.5 liters (6 cups) of hot water to the pot. Bring to a boil, skimming off any foam that forms.

Simmering the Soup

  • 4. Add the bay leaves and chili flakes, reduce the heat to low, and simmer for about 1½ hours, or until the beans are tender.

Final Touches

  • 5. Stir in the blended tomatoes, carrots, salt, and pepper. Continue cooking for another 15 minutes until the carrots are tender. Add the chopped celery leaves and a drizzle of extra olive oil.

Serving

  • 6. Remove from heat and serve immediately with black olives, smoked herring, and rustic bread.
Cookix's Secrets

Alternative Cooking Method

  • Prepare fasolada in a slow cooker by cooking on low for 6-8 hours.

Alternative Proteins

  • For a non-vegetarian version, add diced sausage or pancetta during the sautéing step.

Bean Preparation

  • Soaking the beans overnight helps them cook faster and more evenly.

Bold Flavor Enhancements

  • Incorporate smoked paprika or cumin for a deeper, smoky flavor.

Enhancing Flavor

  • For a deeper flavor, sauté the tomato paste until it darkens slightly before adding the beans.

Healthier Version

  • Reduce the olive oil to 50 ml (3 tbsp) for a lighter version.

Seasonal Tweaks

  • Add diced zucchini or bell peppers in summer for a fresher twist.

Serving Suggestions

  • Pair fasolada with a drizzle of extra virgin olive oil and a squeeze of lemon for added brightness.