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Fasolada (Greek Bean Soup)

Fasolada, Greece’s national bean soup: white beans simmered with tomato, carrot, celery and plenty of olive oil.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Resting 8 hours
Total Time 9 hours 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: Greek
Calories: 330
Ingredients Method Notes

Ingredients
  

  • 400 g dried white beans soaked overnight
  • 120 ml olive oil divided
  • 1 onion chopped
  • 2 carrots sliced
  • 2 celery stalks sliced
  • 2 cloves garlic sliced
  • 2 tbsp tomato paste
  • 400 g canned chopped tomatoes
  • 1 bay leaf
  • 2 l water
  • 1 tsp dried oregano
  • Salt and black pepper
  • 1 lemon to serve

Method
 

  1. Drain the beans, cover with fresh water, boil for 10 minutes and drain.
  2. Soften the onion, carrots, celery and garlic in half the oil for 10 minutes.
  3. Stir in the tomato paste for 1 minute.
  4. Add the beans, tomatoes, bay leaf and water. Simmer for 1–1½ hours until the beans are creamy.
  5. Stir in the remaining olive oil and the oregano, and season.
  6. Serve with lemon wedges, olives and bread.

Notes

Add salt only when the beans are tender. Salting early can keep them firm.