Fasolada (Traditional Greek Bean Soup) Recipe
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: Greek Bean Soup
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
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