Fasolada Recipe: Greek White Bean Soup

Fasolada is the Greek white bean soup that many Greeks call their national dish. Dried beans are simmered with carrot, celery, onion, tomato and plenty of olive oil until thick and silky.

Serves: 6 | Prep: 15 min plus overnight soaking | Cook: 90 min

Ingredients

• 400 g dried white beans (cannellini or similar)
• 1 large onion, finely chopped
• 2 carrots, sliced
• 2 celery sticks, chopped
• 2 garlic cloves, minced
• 100 ml extra virgin olive oil
• 2 tbsp tomato paste
• 1 bay leaf
• 1.5 litres water
• Salt and pepper
• Fresh parsley and lemon to serve

Method

1. Soak the beans overnight in plenty of cold water, then drain and rinse.
2. Cover with fresh water, bring to the boil for 5 minutes and drain again.
3. Soften the onion, carrot, celery and garlic in the olive oil for 5 minutes. Stir in the tomato paste.
4. Add the beans, bay leaf and 1.5 litres of water and simmer for 60 to 75 minutes until the beans are very soft and the soup has thickened.
5. Season with salt and pepper and serve with parsley, lemon and extra olive oil.

Tips

• Add salt only at the end; salt added early keeps beans hard.
• Traditionally served with feta, olives and bread.

Products from Bakaliko

• Zanae - Tomato Paste 200 g
• Thalassa - Bay Leaves
• Sellas - Extra Virgin Olive Oil Dorica 500 ml

More Greek recipes

• Avgolemono soup with kale and vegetables
• Horta: Greek boiled greens