Greek White Bean Soup (Fasolada)
A comforting and hearty Greek white bean soup simmered with tender white beans, aromatic vegetables, tomatoes, and plenty of olive oil. Naturally vegan and rich in flavor, it is traditionally served with crusty bread.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Soak white beans overnight, boil for 10 minutes, skim foam, and drain. → Sauté onions, carrots, and celery in olive oil, then add garlic, herbs, and tomato paste. → Add hand-crushed tomatoes, vegetable broth, parboiled beans, and water. → Simmer for roughly 1.5 hours until the beans are completely tender. → Finish with olive oil, black pepper, and parsley, then rest before serving.
Cooking Steps
Brief Cooking Order
Soak white beans overnight, boil for 10 minutes, skim foam, and drain. → Sauté onions, carrots, and celery in olive oil, then add garlic, herbs, and tomato paste. → Add hand-crushed tomatoes, vegetable broth, parboiled beans, and water. → Simmer for roughly 1.5 hours until the beans are completely tender. → Finish with olive oil, black pepper, and parsley, then rest before serving.
Introduction
A comforting and hearty Greek white bean soup simmered with tender white beans, aromatic vegetables, tomatoes, and plenty of olive oil. Naturally vegan and rich in flavor, it is traditionally served with crusty bread.
Step 1
Soak the dried white beans overnight in cold water, then drain and rinse them thoroughly in a colander.
Step 2
Transfer the beans into a pot, cover with cold water, and bring to a boil on the stove. Boil for about 10 minutes while skimming off any foam that rises to the surface, then drain.
Step 3
In a large soup pot, heat a generous amount of Greek olive oil over medium heat and sauté the diced red onions.
Step 4
Add the sliced carrots and chopped celery along with a little salt and pepper, then sweat the vegetables for about a minute.
Step 5
Stir in the minced garlic, 2 to 3 bay leaves, and a pinch of dried oregano. Add the tomato paste and cook, stirring to fry it off.
Ingredients List
Important Notes
Skimming the foam during the initial 10-minute boil helps create a clean-tasting broth and reduces digestive discomfort.
Dried beans absorb a significant amount of liquid as they simmer; keep extra warm water on hand and add gradually throughout cooking.
Letting the soup rest off the heat allows the starch to settle and naturally thickens the broth.
Finishing with raw extra virgin olive oil at the end imparts authentic Mediterranean flavor and richness.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...