Before you cook
Background Recipe story & origin
Fasolada (Greek white bean soup) is considered Greece's national dish, predating modern Greek identity. Bean soups have been Mediterranean staples since legumes were first cultivated. Greek fasolada developed from similar preparations throughout the Ottoman Empire, distinguished by Greek flavors: olive oil, tomato, celery, and carrots simmered with white beans until creamy. The dish is associated with Orthodox fasting periods - it's vegan (no meat or dairy in traditional versions) - making it appropriate year-round for observant Greeks. Preparation is simple: soak beans overnight, simmer with aromatics until tender and slightly broken down, creating a thick, comforting soup. Fasolada represents Greek cuisine's humble foundations, the importance of legumes in the Mediterranean diet, and Orthodox dietary traditions' influence on Greek cooking. It's home cooking rather than taverna fare, deeply comforting and economical.
Before you start Equipment you'll need
- large pot — Provides capacity for simmering dolmades and soups until tender
- bowl — Used for bowl
Safety Safety & allergen notes
- Use caution with hot surfaces and oils.
- Handle knives carefully when prepping ingredients.
Non-negotiables Rules for success
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Prep the beans
Soak 1 lb dried white beans (cannellini or Great Northern) in water overnight. Drain.
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Sauté the aromatics
Heat 1/3 cup olive oil in a large pot over medium heat (325-350°F surface). Add 1 diced onion, 2 dic...
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Simmer the soup
Add drained beans, 2 tablespoons tomato paste, 1 bay leaf, and 8 cups water. Bring to a boil, then r...
Prep Get set first
About 10 min of prep
- Prepare large pot
This recipe takes about 120 minutes total.
Ingredients
Instructions
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Prep the beans
Soak 1 lb dried white beans (cannellini or Great Northern) in water overnight. Drain.
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Sauté the aromatics
Heat 1/3 cup olive oil in a large pot over medium heat (325-350°F surface). Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks. Cook 8 minutes until softened. Add 4 minced garlic cloves, cook 1 minute.
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Simmer the soup
Add drained beans, 2 tablespoons tomato paste, 1 bay leaf, and 8 cups water. Bring to a boil, then reduce to a gentle simmer. Cook uncovered 1.5-2 hours until beans are very tender and broth is slightly thickened. Add more water if needed. Season with salt and pepper.
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Bowl and serve
Ladle into bowls. Drizzle generously with good olive oil. Serve with crusty bread and lemon wedges.