Greek Fasolada Soup Recipe

Fasolada, often hailed as the "national dish of Greece," is a heartwarming, flavorful soup that showcases the simplicity and depth of Mediterranean cuisine. It’s a comforting and satisfying dish made from humble ingredients-mainly beans, olive oil, and a variety of fresh vegetables-that come together to create a rich, savory bowl of goodness. Fasolada is the kind of soup that nourishes not just your body but also your soul, with every spoonful offering a balance of textures and flavors. It’s a dish deeply rooted in history, making it not just a meal, but a piece of Greek heritage in every bite.

But here’s the thing: Greek Fasolada isn’t just delicious; it’s also incredibly healthy. Packed with fiber, antioxidants, and protein from the beans, along with the healthy fats from olive oil, it’s a nutritional powerhouse. It’s perfect for vegetarians, vegans, and anyone looking to enjoy a wholesome and satisfying meal that’s as easy to make as it is to eat.

This recipe for Fasolada is incredibly easy to follow and perfect for those looking to try their hand at Greek cooking. Whether you’re preparing it for a cozy family dinner or a hearty lunch, this dish brings people together with its rich aroma and satisfying flavors. So, let’s dive into the recipe-grab your apron, and get ready to make some magic in the kitchen.

Ingredients Needed

To make an authentic Greek Fasolada soup, you’ll need the following ingredients:

1 cup dried white beans (usually cannellini or navy beans work best)
1 large onion, finely chopped
2-3 medium carrots, sliced
2 celery stalks, chopped
3 medium tomatoes, peeled and diced (or 1 can of crushed tomatoes)
1/4 cup extra virgin olive oil (a generous pour for richness)
2 cloves garlic, minced
1 bay leaf
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 tablespoon tomato paste (for a deeper tomato flavor)
Salt and black pepper (to taste)
4 cups vegetable broth (or water if you prefer)
1 teaspoon red wine vinegar (optional, adds a slight tang)
Fresh parsley for garnish (optional)

Cooking Instructions

Making Greek Fasolada is pretty straightforward and doesn’t take much time once you have your ingredients ready. Here’s how to cook it step-by-step:

Soak The Beans
- The first step is to soak the beans. Since dried beans can take a long time to cook, it’s a good idea to soak them overnight. If you’re in a rush, you can use the quick soak method: place the beans in a pot, cover them with water, bring them to a boil, then remove from heat and let them sit for about an hour.
Prepare The Vegetables
- While the beans soak (or after they’ve been drained if you’ve soaked them overnight), prep the vegetables. Chop the onions, carrots, and celery. Mince the garlic and peel and dice the tomatoes.
Sauté The Vegetables
- Heat the olive oil in a large pot over medium heat. Add the chopped onions, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are soft and the onions are translucent.
- Stir in the garlic and cook for another 1-2 minutes until fragrant.
Add Tomatoes And Tomato Paste
- Next, add the diced tomatoes and tomato paste. Stir well and let the mixture simmer for about 5 minutes, allowing the tomatoes to break down and meld with the other ingredients.
Add The Beans And Broth
- Now, add the soaked beans (drained and rinsed if you soaked them earlier) to the pot, followed by the vegetable broth. If you’re using water, you can add some extra seasoning to make up for the lack of depth from broth.
- Toss in the bay leaf, oregano, thyme, and a pinch of salt and pepper.
Simmer The Soup
- Bring everything to a boil, then lower the heat to a simmer. Cover the pot and let the soup cook for about 1-1.5 hours or until the beans are tender. Check occasionally to make sure there’s enough liquid, adding water or broth as needed.
Finish And Serve
- Once the beans are fully cooked and the soup has thickened to your liking, taste and adjust the seasoning with more salt, pepper, or even a dash of red wine vinegar to balance out the flavors.
- Remove the bay leaf, ladle the soup into bowls, and garnish with fresh parsley if desired.

Ingredient Insights

Each ingredient in Fasolada plays a role in building the soup’s signature flavor and texture. Let’s take a deeper look:

Dried White Beans: The heart of the dish, beans provide a creamy texture once cooked and are a great source of plant-based protein, fiber, and essential vitamins.
Olive Oil: A staple in Greek cooking, extra virgin olive oil adds richness and depth, along with its healthy fats. It’s a key ingredient in Mediterranean diets, contributing to overall wellness.
Tomatoes: They bring acidity and a touch of sweetness to balance the earthiness of the beans and the richness of the olive oil. Fresh tomatoes give a natural flavor, but canned tomatoes are often used for convenience.
Herbs and Spices: Oregano and thyme are the primary herbs in this dish, giving it a fresh, herby fragrance. The bay leaf adds an extra layer of aromatic complexity.
Red Wine Vinegar: This optional addition brings a slight sharpness to cut through the richness of the soup. It’s especially good for balancing the flavors toward the end.

Expert Tips

Soak Your Beans: If you’re in a rush, you can use canned beans, but soaking your dried beans overnight will yield the best texture and flavor.
Use Good Olive Oil: Don’t skimp on the olive oil. Use a high-quality extra virgin olive oil to really bring out the flavors of the dish.
Tomato Paste Matters: A tablespoon of tomato paste is essential for that deep, rich tomato flavor. It adds umami and thickness to the soup.
Adjust the Consistency: If your soup is too thick, simply add more broth or water. If it’s too thin, let it simmer uncovered for a while to reduce.
Make It Ahead: Fasolada actually tastes better the next day! The flavors have more time to develop, and the soup thickens up a bit, making it even more satisfying.

Recipe Variations

While the classic version of Fasolada is perfect as it is, here are some variations to consider if you want to put your own spin on it:

Add Greens: Stir in some spinach or kale during the last 15 minutes of cooking for added nutrients and color.
Spicy Fasolada: If you like heat, add some red pepper flakes or a chopped fresh chili along with the garlic.
Smoked Paprika: A little smoked paprika can add a delightful smoky depth to the soup, especially if you’re missing the depth of slow-cooked meats.
Pasta Addition: For a heartier version, add a small amount of small pasta (like orzo or ditalini) during the last 20 minutes of cooking.
Meat Lover’s Fasolada: Some variations of Fasolada include adding sausage, bacon, or even lamb for a meaty twist. Just be sure to cook the meat first and add it to the soup towards the end.

Final Words

Fasolada isn’t just a dish; it’s a connection to the land and culture of Greece. With simple, wholesome ingredients, it encapsulates the essence of Mediterranean cuisine-fresh, vibrant, and full of flavor. Whether you make it as a quick weekday dinner or as a part of a celebratory meal, it’s a recipe that’s bound to leave everyone satisfied.

Plus, this dish is a blank canvas for creativity, allowing you to adapt it to your own preferences or dietary needs while staying true to its roots. Whether you stick with the traditional version or try one of the fun variations, you’ll experience the beauty of Greek cooking in every bowl.

Greek Fasolada Soup Recipe