Discover the heartwarming comfort of Fasolada, often called “Greece’s national dish.” This protein-rich, vegetarian bean soup combines simple ingredients into a nourishing meal that’s both economical and delicious. Perfect for cold days, meat-free Mondays, or whenever you crave a healthy, satisfying soup.
Why You’ll Love This Recipe
This traditional Greek bean soup is the epitome of Mediterranean comfort food. Packed with protein from beans and enhanced with aromatic vegetables and herbs, it’s a filling meal that’s both budget-friendly and nutritious. The slow-simmered beans create a creamy texture, while the tomato-based broth offers a rich, satisfying flavor.
Ingredients
For a 3-liter pot (approximately 12 cups):
Main Ingredients:
- Dry white beans: 400g (14 oz)
- Carrots: 1 large
- Onions: 1 medium
- Celery stalks: 3, plus leaves for garnish
- Garlic cloves: 3
- Tomato puree: 350ml (1½ cups)
- Vegetable oil or olive oil: 3 tablespoons
Seasonings:
- Dried oregano: 1 teaspoon
- Bay leaf: 1
- Salt: to taste
- Black pepper: to taste
- Red pepper (ground): to taste
- Water: enough to cover beans
Instructions
Preparation (Night Before):
- Sort through beans, removing any debris
- Rinse beans thoroughly
- Soak beans overnight in cold water
Making the Soup:
Step 1: Cooking the Beans
- Drain and rinse soaked beans
- Place in a large pot with fresh cold water
- Bring to a boil
- Skim off any foam that forms
- Reduce heat to low, maintain a gentle simmer
Step 2: Preparing Vegetables
- Grate carrot finely
- Finely chop onion
- Mince garlic cloves
- Finely chop celery stalks
- Reserve celery leaves for garnish
Step 3: Making the Flavor Base
- Heat oil in a large skillet over medium heat
- Add prepared vegetables (carrot, onion, celery, garlic)
- Sauté for 3 minutes until softened
- Add ground black pepper
- Pour in tomato puree
- Cook for additional 1-2 minutes
Step 4: Finishing the Soup
- Add sautéed vegetable mixture to simmering beans
- Season with salt
- Add red pepper to taste
- Stir in oregano
- Add bay leaf
- Simmer until beans are tender (approximately 1-1.5 hours)
- Garnish with chopped celery leaves when serving
Nutritional Information (per serving)
- Calories: 280
- Protein: 15g
- Carbohydrates: 45g
- Fiber: 11g
- Fat: 6g
- Iron: 4mg
- Potassium: 800mg
Time Requirements:
- Prep Time: 15 minutes (plus overnight soaking)
- Cooking Time: 1.5-2 hours
- Total Time: 2 hours (plus soaking time)
Pro Tips and Tricks
- Bean Selection: Choose high-quality dried beans that aren’t too old, as older beans take longer to cook.
- Perfect Texture:
- Don’t add salt until beans are almost tender
- Maintain a gentle simmer rather than a rolling boil
- Check beans periodically for doneness
- Flavor Enhancement:
- Use olive oil for authentic Mediterranean flavor
- Save celery leaves for garnish
- Allow soup to rest for 10-15 minutes before serving
- Time Management:
- Soak beans overnight or use quick-soak method
- Prep vegetables while beans are cooking
- Make a larger batch and freeze portions
Variations and Substitutions
- Bean Options:
- Great Northern beans
- Navy beans
- Cannellini beans
- Tomato Alternatives:
- Fresh grated tomatoes
- Canned crushed tomatoes
- Tomato passata
- Additional Vegetables:
- Add diced potatoes
- Include chopped bell peppers
- Mix in fresh spinach at the end
- Herb Variations:
- Add fresh thyme
- Include rosemary
- Mix in fresh parsley
Common FAQs
Q: Can I use canned beans instead of dried?
A: Yes, though the texture won’t be quite the same. Use 3 (15oz) cans, reduce cooking time to 30 minutes.
Q: Why did my beans take longer to cook?
A: Older beans, hard water, or adding salt too early can increase cooking time.
Q: Can I make this in a pressure cooker?
A: Yes, reduce cooking time to 25-30 minutes at high pressure after sautéing vegetables.
Q: Is this soup freezer-friendly?
A: Yes, it freezes excellently for up to 3 months.
Storage and Make-Ahead Tips
- Refrigeration:
- Store in airtight container for up to 5 days
- Soup thickens when chilled; thin with water when reheating
- Freezing:
- Cool completely before freezing
- Store in freezer-safe containers for up to 3 months
- Leave expansion space in container
- Thaw overnight in refrigerator
- Reheating:
- Warm gently on stovetop
- Add water if needed to adjust consistency
- Stir occasionally while reheating
- Make-Ahead Tips:
- Soak beans up to 24 hours ahead
- Prep vegetables the day before
- Soup tastes even better the next day
This hearty Greek bean soup is perfect for:
- Meat-free meals
- Batch cooking
- Budget-friendly dining
- Healthy meal prep
- Cold weather comfort food
- Mediterranean diet followers
Serve hot with:
- Crusty bread
- Greek salad
- Olives and feta cheese
- Drizzle of extra virgin olive oil
