Fasolada Soup Recipe

Fasolada, often dubbed the “national dish of Greece”, is much more than just a soup-it’s a comforting, hearty meal that brings people together. Originating from ancient Greece, this dish has transcended centuries, becoming a staple in many Mediterranean households. It’s simple, yet packed with flavor and nutrition, thanks to its combination of fresh vegetables, olive oil, and beans. Fasolada is not just a soup; it’s a vibrant representation of Greek culture, history, and the Mediterranean diet.

The beauty of Fasolada lies in its simplicity. It requires basic ingredients, most of which are pantry staples, and it’s incredibly easy to prepare. Despite its humble roots, it’s a dish that has remained beloved for generations. This flavorful bean soup can be enjoyed as a full meal, or it can be paired with crusty bread for a complete Mediterranean feast.

So, if you’re looking to try something new and wholesome, Fasolada is a must-try. Let’s dive into how you can make this dish at home.

Now that you know a bit about Fasolada, let’s explore how to make this timeless Greek classic in your own kitchen. You’ll be amazed at how simple it is to recreate, but how deeply satisfying the flavors are. The key to a perfect Fasolada lies in good-quality ingredients, patience, and letting the flavors meld together.

Here’s a straightforward, no-fuss recipe to bring the essence of Greece to your dinner table.

Ingredients Needed

Before you start, here’s a quick rundown of the ingredients you’ll need to create a delicious pot of Fasolada:

Dried white beans (such as cannellini or navy beans) – 2 cups
Olive oil – 1/4 cup (plus extra for drizzling)
Yellow onion – 1, diced
Carrot – 2 medium-sized, peeled and sliced
Celery stalks – 2, chopped
Garlic cloves – 3, minced
Tomato paste – 2 tablespoons
Canned tomatoes – 1 can (14 oz), crushed or diced
Water or vegetable broth – 6 cups
Bay leaves – 2
Oregano – 1 teaspoon (dried)
Salt – 1 teaspoon (adjust to taste)
Pepper – 1/2 teaspoon (adjust to taste)
Fresh parsley – for garnish
Lemon wedges – for serving (optional)

These ingredients are incredibly accessible, and you likely already have some of them in your pantry. The dried beans form the base of the dish, while the aromatic vegetables, olive oil, and seasonings build the flavor profile that makes Fasolada so irresistible.

Cooking Instructions

The process of making Fasolada is straightforward, but it’s all about giving the beans time to soak up all the delicious flavors. Here’s how to do it step-by-step:

Prep the beans: First, rinse the dried beans under cold water. Then, place them in a large bowl and cover them with water. Let them soak for 6-8 hours or overnight. If you’re short on time, you can use the quick soak method-bring the beans to a boil for about 2 minutes, then remove from heat and let them sit, covered, for 1 hour.
Cook the beans: After soaking, drain and rinse the beans. Set them aside. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened and the onion becomes translucent.
Add garlic and tomato paste: Stir in the minced garlic and cook for 1 minute, just until fragrant. Then, add the tomato paste and cook for another 2 minutes, allowing it to darken slightly and become more flavorful.
Add tomatoes and water: Next, pour in the canned tomatoes (along with their juices) and the water or vegetable broth. Stir everything together.
Simmer the soup: Add the soaked beans, bay leaves, oregano, salt, and pepper to the pot. Bring the mixture to a boil, then reduce the heat to low. Let the soup simmer uncovered for about 1.5 to 2 hours, or until the beans are tender and the flavors have melded together.
Taste and adjust: Towards the end of cooking, taste the soup and adjust the seasoning if necessary. If you like it richer, you can add a little more olive oil for extra flavor.
Serve: Once the soup is ready, ladle it into bowls. Garnish with fresh parsley and drizzle with a little extra olive oil. Serve with lemon wedges on the side for a bright, tangy finish. Pair with crusty bread to scoop up every last bit of the soup.

Ingredient Insights

Let’s take a closer look at some of the key ingredients in Fasolada and what they bring to the dish:

Dried white beans: These beans form the heart of the soup. Not only are they affordable, but they’re also packed with protein, fiber, and essential minerals like iron. The beans absorb the rich flavors of the broth as they cook, making them incredibly satisfying.
Olive oil: A staple of Mediterranean cuisine, olive oil adds a velvety texture to the soup and deepens the flavor. It’s also loaded with healthy fats, which are known for their heart-healthy benefits. Make sure to use extra virgin olive oil for the best taste.
Tomatoes: The canned tomatoes in Fasolada contribute a natural sweetness and acidity to the soup. They create the perfect balance against the earthiness of the beans and the richness of the olive oil.
Aromatics (onion, garlic, carrot, celery): These ingredients lay the foundation for the soup’s flavor. They infuse the broth with savory goodness and provide a wonderful depth of taste that makes the soup so satisfying.
Herbs (bay leaves, oregano): Fresh oregano or dried oregano brings a fragrant, slightly peppery flavor that complements the tomatoes perfectly. Bay leaves add a subtle, aromatic touch that makes the soup feel complex despite its simplicity.

Expert Tips

To really elevate your Fasolada and make it taste as authentic as possible, here are some expert tips:

Soak your beans: If you skip this step, your beans will take much longer to cook, and the texture might not be as creamy. Soaking beans also helps reduce the natural compounds that can cause digestive discomfort.
Use good-quality olive oil: Since olive oil is such an integral part of the dish, don’t skimp on quality. Extra virgin olive oil brings the best flavor and is packed with nutrients.
Allow the soup to rest: Like many soups, Fasolada often tastes even better the next day. If you have the time, let the soup sit overnight and reheat it before serving.
Add a bit of chili: If you like a touch of heat, add a chopped chili pepper along with the garlic. It’s a common variation in some Greek kitchens.
Don’t rush the simmering process: The longer the soup simmers, the better the flavors blend. Be patient and let it cook slowly.

Recipe Variations

While traditional Fasolada is delicious on its own, there are a few variations you can try to put your own spin on the dish:

Add greens: Some people like to stir in a handful of spinach, kale, or Swiss chard in the final 10 minutes of cooking for added color and nutrition.
Smoked paprika: For a smoky, deep flavor, try adding smoked paprika along with the oregano.
Vegetarian sausage: If you want to add some extra protein and flavor, add slices of vegetarian sausage or even a bit of crumbled feta cheese.
Serve with a side of tzatziki: A dollop of creamy tzatziki on the side can add a nice tangy contrast to the hearty soup.

Final Words

Fasolada is the perfect example of how simple ingredients, when combined thoughtfully, can create a dish that’s satisfying, nutritious, and incredibly flavorful. It’s a dish that connects you to the heart of Greek cooking-where quality ingredients shine and the flavors are allowed to develop slowly over time. Whether you’re cooking for your family or hosting a gathering, this soup is sure to impress.

Fasolada Soup Recipe