https://www.chefspencil.com
  • Login
  • Register
  • Recipes
    • Chicken Recipes
    • Seafood Recipes
    • Beef Recipes
    • Pasta Recipes
    • Dressings, Dips, Spreads
    • Dessert
    • Pork Recipes
    • Side Dish
  • Chefs
  • Food News
    • News
    • Guides
      • Product Reviews
      • Gifts & Product Guides
      • Food Substitutes
        • Cheese Substitutes
  • Food Atlas
    • Asian Cuisines
    • African Cuisines
    • European Cuisines
      • Central European Cuisine
      • Northern European Cuisine
      • Eastern European Cuisine
      • Southern European Cuisine
    • Middle East Cuisine
    • South American Cuisine
    • North American Cuisine
    • Central American Foods
    • Caribbean Cuisine
  • Culinary Schools
  • About Us
  • Recipes
    • Chicken Recipes
    • Seafood Recipes
    • Beef Recipes
    • Pasta Recipes
    • Dressings, Dips, Spreads
    • Dessert
    • Pork Recipes
    • Side Dish
  • Chefs
  • Food News
    • News
    • Guides
      • Product Reviews
      • Gifts & Product Guides
      • Food Substitutes
        • Cheese Substitutes
  • Food Atlas
    • Asian Cuisines
    • African Cuisines
    • European Cuisines
      • Central European Cuisine
      • Northern European Cuisine
      • Eastern European Cuisine
      • Southern European Cuisine
    • Middle East Cuisine
    • South American Cuisine
    • North American Cuisine
    • Central American Foods
    • Caribbean Cuisine
  • Culinary Schools
  • About Us
  • Home
  • European Cuisines
  • Fasolada (Traditional Greek Bean Soup) Recipe

Fasolada (Traditional Greek Bean Soup) Recipe

Posted on Nov 20th, 2022
by Chef's Pencil Staff
Categories:
  • European Cuisines
  • Home Cooking Recipes
  • Main Course
Fasolada

Fasolada is a traditional Greek soup that is a staple comfort food for many Greeks. The recipe consists of beans, crushed tomatoes, carrots, celery, and onion making it a nutrient powerhouse and also incredibly easy to make. It’s often flavored with bay leaves, parsley, and thyme. 

Fasolada is sometimes referred to as ‘Greece’s National Dish,’ as it is extremely popular and served year round, though not everyone agrees with this distinction.

It makes for an excellent starter to any meal, or a big bowl with crusty bread makes for a hearty, healthy winter meal.

fasolada

Fasolada: Greek Bean Soup

5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 38 mins
Course Main Course
Cuisine Greek
Servings 2 servings

Ingredients
 
 

Ingredients

  • 10 oz dried white beans
  • 1 small red onion 
  • 1 medium celery stalks
  • 2 medium carrots 
  • 2 medium cloves of garlic
  • ⅓ cup extra virgin olive oil for drizzling
  • 2 large bay leaves
  • 2 tbsp tomato paste (you can also use 1 tbsp of tomato paste and some crushed tomatoes)
  • 1 medium gold potato
  • ½ tsp dried oregano
  • ¾ – 1 tsp sea salt
  • freshly ground pepper
  • red pepper flakes
  • ⅓ cup extra virgin olive oil

Instructions
 

How to make Fasolada:

  • Rinse the beans and soak them for at least 8 hours or overnight .
  • The next morning or after the 8 hours have passed, drain and rinse the beans very well. This step is crucial in removing the enzymes that cause the gaseous side effects.
  • Place the beans back in the pot and add six cups of fresh water. Bring to a boil, reduce the heat to medium-low and let it simmer for about 30 minutes.
  • While the beans cook, prep the vegetables.
  • Add the onion, celery, carrots, garlic, ⅓ cup of olive oil and bay leaves to the pot. Let is simmer (partially covered) for about 30 minutes, while stirring occasionally.
  • Next, add the crushed tomatoes (optional) and the tomato paste, potato and the seasoning.
    Cover the pot partially and continue simmering for about 30 minutes more, or, until the beans are very tender and the soup is thick and creamy. Check to see if a little more liquid is needed, and if it does add a little warm water.
    The soup should have a thick consistency.
  • Just before removing from the heat, discard the bay leaves and stir in the vinegar and the remaining ⅓ cup of olive oil. Taste and adjust the seasoning.
  • Serve hot with a slice of bread.

Notes

Fasolada
Tried this recipe?Let us know how it was!

Chef's Pencil Staff

Our editorial team is responsible for the research, creation, and publishing of in-house studies, original reports and articles on food trends, industry news and guides.

Add Your Comment Cancel reply

Recipe Rating




Best Gift Ideas For Chefs

Gifts for Professional Chefs
Gifts for Professional Chefs

Best 23 Grilling Gifts for BBQ Fanatics

Best Grilling Gifts

World Cuisines

African Recipes by Professional Chefs

African Recipes by Professional Chefs

American Recipes by Professional Chefs

American Recipes by Professional Chefs

Asian Food Recipes by Professional Chefs

Asian Food Recipes by Professional Chefs

Australian Recipes by Professional Chefs

Australian Recipes by Professional Chefs

Austrian Recipes

Austrian Recipes

Belgian Recipes

Belgian Recipes

Brazilian Recipes

Brazilian Recipes

British Recipes

British Recipes

Bulgarian Recipes

Bulgarian Recipes

Canadian Recipes

Canadian Recipes

Caribbean Recipes

Caribbean Recipes

Chinese Recipes

Chinese Recipes

Colombian Recipes

Colombian Recipes

Continental

Continental

Croatian Recipes

Croatian Recipes

Cuban Recipes

Cuban Recipes

Czech Republic Cuisine

Czech Republic Cuisine

Danish Recipes

Danish Recipes

Dominican Recipes

Dominican Recipes

Dutch Recipes

Dutch Recipes

2022 © Chef's Pencil   Privacy Policy & Terms of Service  Contact us

Chef's Pencil is part of the Amazon Associate Program and earns from qualifying purchases.