greeksoupwhite beansveganbeginnerone-pottomato

Fasolada

Name: Fasolada
Prep time: 15 min
Cook time: 40 min
Total time: 60 min
Yield: 2
Cuisine: Greek
Ingredients: 480 g canned white beans, drained and rinsed; 45 ml olive oil; 150 g yellow onion, finely chopped; 120 g carrot, diced small; 120 g celery stalks, diced small; 10 g garlic, minced; 20 g tomato paste; 200 g canned chopped tomatoes; 700 ml water; 1 bay leaf; 1 tsp dried oregano; 6 g fine sea salt; 1 g freshly ground black pepper; 10 ml extra-virgin olive oil; 10 g fresh parsley, chopped; 15 ml lemon juice

Fasolada is a comforting Greek white bean soup with a rich tomato broth, sweet softened vegetables, and generous olive oil. Brightened with lemon and parsley, it is hearty, rustic, and deeply satisfying while still being simple enough for a beginner cook.

2 servings

539 kcal

Greek

Ingredients

For the soup

480 gcanned white beans, drained and rinsed
45 mlolive oil
150 gyellow onion, finely chopped
120 gcarrot, diced small
120 gcelery stalks, diced small
10 ggarlic, minced
20 gtomato paste
200 gcanned chopped tomatoes
700 mlwater
1bay leaf
1 tspdried oregano
6 gfine sea salt
1 gfreshly ground black pepper

To finish

10 mlextra-virgin olive oil
10 gfresh parsley, chopped
15 mllemon juice

Instructions

1
Prepare all the vegetables first: finely chop the onion, dice the carrot and celery into small even pieces, mince the garlic, and chop the parsley. Small, even cuts help the vegetables soften quickly so the soup fits comfortably within 60 minutes.
2
Heat the olive oil in a medium pot over medium heat. Add the onion, carrot, and celery with a small pinch of the salt, and cook for 8-10 minutes, stirring often, until the onion is soft and translucent and the vegetables smell sweet rather than raw. Do not let them brown deeply; gentle sweating builds the classic flavor of fasolada.
3
Add the garlic, tomato paste, and oregano. Stir for 1-2 minutes until the tomato paste darkens slightly and coats the vegetables; this brief cooking removes raw acidity and gives the broth more depth.
4
Add the chopped tomatoes, water, bay leaf, remaining salt, and black pepper. Bring to a boil, then lower to a steady simmer and cook uncovered for 15 minutes so the vegetables become tender and the broth starts to concentrate.
5
Stir in the drained beans and continue simmering for 12-15 minutes. Lightly mash a small spoonful of the beans against the side of the pot and stir them back in; this naturally thickens the soup without changing its rustic character. The soup is ready when the beans are heated through and the broth is slightly velvety.
6
Turn off the heat and let the soup rest for 5 minutes. Remove the bay leaf, then stir in the lemon juice and half of the parsley. Taste and adjust seasoning if needed; fasolada should taste bright, savory, and generously olive-oily.
7
Ladle into bowls and finish each serving with the extra-virgin olive oil and the remaining parsley. Serve hot, ideally with crusty bread or olives on the side.

Nutrition per serving

539 kcal

Calories

19g

Protein

53g

Carbs

29g

Fat

17g

Fiber

Notes

•Using canned beans keeps this beginner-friendly recipe within the 60-minute target; if using dried beans, they must be soaked and cooked separately first.
•If the soup thickens too much as it stands, loosen it with a splash of hot water before serving.
•For a more traditional rustic texture, simmer 5 minutes longer and mash a few more beans.
•Fasolada often tastes even better the next day after the flavors meld.

Background

Fasolada is one of Greece's most beloved everyday dishes and is often considered the country's national food. It is a humble bean soup built from pantry staples—beans, olive oil, and vegetables—and reflects the central role of legumes in Greek home cooking and fasting traditions.

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