Greek Bean Soup Recipe

Greek Bean Soup, or Fasolada, is one of Greece’s most beloved comfort foods. Known for its simple yet hearty ingredients, it’s a perfect blend of rich flavors, healthy legumes, and vibrant Mediterranean ingredients. Often described as the “national soup of Greece”, Fasolada has a history that dates back centuries. It’s a dish that ties together nutrition, tradition, and the kind of home-cooked warmth that makes any meal feel like a celebration.

This dish brings together a handful of pantry staples to create something so much more than the sum of its parts. The soft, velvety beans, tender vegetables, and rich olive oil come together in perfect harmony. It’s a soup that’s not just filling, but nourishing-ideal for any time of year, but especially satisfying during the colder months when you crave something cozy.

In this guide, we’re diving into the essentials of making an authentic Greek Bean Soup, walking through every step of the recipe, offering expert tips for success, and giving you variations to try for something a little different!

Greek Bean Soup Recipe

Fasolada, or Greek Bean Soup, is the perfect example of how a few simple ingredients can transform into something rich and flavorful. This particular recipe uses canned tomatoes, olive oil, and beans as its base, but it’s the subtle spices and herbs that elevate it to another level. The dish itself is vegan, gluten-free, and packed with protein and fiber, making it not only comforting but also a fantastic option for a healthy meal.

Ingredients Needed

1. Olive Oil – The heart of Mediterranean cooking! You’ll need about 1/4 cup. Extra virgin is best because of its fruity, robust flavor.
2. Yellow Onion – One medium-sized onion, diced. It adds sweetness and depth of flavor to the soup.
3. Carrots – Two medium-sized, peeled and sliced into rounds. They offer a slight sweetness and provide texture.
4. Celery Stalks – Two stalks, finely chopped. Celery introduces an aromatic base to the soup.
5. Garlic – Three cloves, minced. It adds a beautiful depth of flavor and fragrance.
6. Dried Beans – Use about 1 1/2 cups. Common choices are cannellini or Great Northern beans. If using dried beans, soak them overnight or cook them separately before adding.
7. Canned Tomatoes – One 14.5-ounce can of diced tomatoes. They bring acidity and a slightly tangy sweetness to balance the soup.
8. Tomato Paste – Two tablespoons. This gives the soup a richer, more concentrated tomato flavor.
9. Vegetable Broth – About 5 cups. You can use water in a pinch, but vegetable broth adds a much deeper, savory flavor.
10. Bay Leaves – Two leaves. They infuse the soup with a slightly minty, earthy fragrance.
11. Dried Oregano – One teaspoon. This Mediterranean herb will round out the flavors.
12. Salt and Pepper – To taste. Adjust based on your personal preference.
13. Fresh Parsley – Chopped, for garnish. This adds a fresh, herbal note when served.
14. Red Wine Vinegar – A small splash at the end of cooking to brighten the soup.

Cooking Instructions

1. Prepare The Beans

   • If using dried beans, soak them overnight in plenty of water. After soaking, drain and rinse them before adding them to the soup.
   • If using canned beans, simply drain and rinse to reduce excess sodium.

2. Sauté The Vegetables

   • In a large soup pot, heat olive oil over medium heat.
   • Add the onion, carrots, and celery, sautéing for about 5-7 minutes, until the vegetables are soft and the onions are translucent.
   • Add the garlic and sauté for another minute until fragrant.

3. Add Tomatoes And Spices

   • Stir in the tomato paste and let it cook for about 2 minutes, allowing the flavors to concentrate.
   • Add the canned tomatoes, vegetable broth, bay leaves, and oregano. Stir to combine.

4. Simmer

   • Bring the soup to a boil, then reduce the heat to low.
   • Add the beans, stir well, and let the soup simmer uncovered for 45-60 minutes. Stir occasionally and check the beans for tenderness.
   • If the soup thickens too much, add a bit more broth or water.

5. Finishing Touches

   • Toward the end of cooking, add salt, pepper, and a small splash of red wine vinegar. Adjust seasoning as needed.
   • Discard the bay leaves and garnish with fresh parsley before serving.

Ingredient Insights

• Olive Oil: The rich, fruity taste of olive oil is key to the authenticity of this dish. Greece is known for its high-quality olive oil, and using extra virgin olive oil will make all the difference in both flavor and health benefits.
• Beans: Beans like cannellini or Great Northern are ideal because of their creamy texture. They’re hearty but soft enough to absorb the rich flavors of the soup.
• Tomatoes and Tomato Paste: These ingredients form the base of the soup’s richness. The canned tomatoes bring a nice acidity, while the paste enhances the tomato flavor without being overly tangy.
• Herbs and Spices: Mediterranean herbs like oregano and bay leaves are classic choices. They bring that earthy, herbal quality that gives the soup a true Greek character.

Expert Tips

• Soak Dried Beans: If using dried beans, soaking them overnight ensures they cook evenly and are more digestible. If you’re in a hurry, you can also use the quick-soak method: boil the beans for 2 minutes, then let them sit for an hour before draining and cooking.
• Tomato Paste: Don’t skip the tomato paste! It might seem like an extra step, but it deepens the flavor of the soup and makes it taste more robust.
• Low and Slow: Let the soup simmer gently on low heat. This will allow the flavors to meld together and create a rich, hearty texture. If you want an even thicker soup, you can mash a portion of the beans after they’ve softened.
• Vinegar: Adding a splash of red wine vinegar at the end of cooking is a crucial step-it brightens the flavors and balances out the richness of the olive oil.

Recipe Variations

• Add Greens: To amp up the nutritional value, throw in some spinach, kale, or Swiss chard during the last 10 minutes of cooking. It adds color and an earthy depth to the soup.
• Spicy Version: If you like a bit of heat, try adding a chopped jalapeño or a pinch of red pepper flakes during the sauté stage.
• Smoky Flavor: For a smoky twist, add a few drops of smoked paprika or a chopped smoked sausage while sautéing the vegetables. This adds a savory, smoky undertone to the soup.
• Feta Cheese: Although not traditional, crumbling some feta cheese over the top of the soup just before serving gives it an extra layer of richness and tanginess.

Final Words

Greek Bean Soup is not just a meal-it’s an experience. It brings together the warmth of slow-simmered flavors with the freshness of Mediterranean herbs and veggies. The beauty of this dish is in its simplicity. It’s a go-to recipe that you can easily adjust to suit your taste or dietary needs.