📝 About This Recipe
Widely regarded as the national dish of Greece, Fasolada is a soul-warming white bean soup that embodies the simplicity and health of the Mediterranean diet. This vibrant stew features creamy cannellini beans simmered with sweet carrots, aromatic celery, and a rich, tomato-infused broth, finished with a generous pour of high-quality extra virgin olive oil. It is a humble yet majestic dish that offers a perfect balance of earthy textures and bright, herbaceous notes.
🥗 Ingredients
The Legumes
- 500 grams Dry Great Northern or Cannellini beans (soaked overnight in plenty of water)
The Soffritto & Aromatics
- 1/2 cup Extra virgin olive oil (divided into two portions)
- 1 large Red onion (finely diced)
- 1 medium Leek (white and light green parts only, sliced)
- 3 pieces Garlic cloves (minced)
- 3 large Carrots (cut into 1/2-inch thick rounds)
- 3 pieces Celery stalks (including leaves, chopped)
The Broth & Seasoning
- 2 tablespoons Tomato paste (double concentrated)
- 1 cup Canned crushed tomatoes (or 2 ripe grated fresh tomatoes)
- 2 pieces Bay leaves (dried)
- 6-7 cups Boiling water (as needed for consistency)
- 1 teaspoon Dried Greek oregano (crushed between palms)
- to taste Salt and freshly ground black pepper
- 1/2 teaspoon Red pepper flakes (optional for a hint of heat)
The Finishing Touches
- 1/4 cup Fresh flat-leaf parsley (finely chopped)
- 1 piece Lemon (cut into wedges for serving)
👨🍳 Instructions
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1
Drain the soaked beans and rinse them thoroughly under cold running water.
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2
Place the beans in a large pot and cover with fresh cold water. Bring to a boil for 5-10 minutes, then drain again. This 'pre-boil' helps with digestion and ensures a cleaner broth.
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3
Wipe out the pot and return it to medium heat. Add 1/4 cup of the olive oil.
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4
Sauté the onions and leeks for 5-6 minutes until softened and translucent, but not browned.
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5
Add the garlic, carrots, and celery. Stir frequently for 3-4 minutes to allow the vegetables to release their natural sugars.
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6
Stir in the tomato paste and cook for 2 minutes, 'toasting' it against the bottom of the pot to deepen the flavor.
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7
Add the blanched beans back into the pot along with the crushed tomatoes, bay leaves, and red pepper flakes.
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8
Pour in the boiling water until the beans are covered by at least 2 inches of liquid.
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9
Bring to a gentle boil, then reduce heat to low. Cover partially and simmer for 45-60 minutes. The timing depends on the freshness of the beans; they should be very tender but not falling apart.
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10
Once the beans are soft, season with salt and black pepper. Never salt beans at the start, as it can make their skins tough.
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11
Add the remaining 1/4 cup of olive oil and the dried oregano. Simmer for another 10-15 minutes without a lid. This step, known as 'melonaia,' creates a creamy, emulsified texture.
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12
Remove from heat, discard the bay leaves, and stir in the fresh parsley.
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13
Allow the soup to rest for 10 minutes before serving to let the flavors meld into a harmonious whole.
💡 Chef's Tips
Always use high-quality, cold-pressed Greek olive oil for the finishing stage; it adds a peppery richness that defines the dish. If the soup is too thin, take a ladle of beans, mash them into a paste, and stir them back into the pot for instant creaminess. Freshness of dry beans matters—if your beans have been in the pantry for over a year, they may take significantly longer to soften. For a deeper umami flavor, you can add a small piece of parmesan rind to the broth while simmering, though this is a non-traditional twist. Don't skip the leek; it provides a subtle sweetness that onions alone cannot achieve.
🍽️ Serving Suggestions
Serve alongside a thick slab of salty Feta cheese drizzled with olive oil and oregano. Pair with crusty sourdough bread or traditional Lagana flatbread for dipping. Accompaniment with Kalamata olives and pickled green peppers (pipiries) provides a sharp contrast to the creamy beans. A crisp, dry Assyrtiko white wine or a light Greek lager balances the richness of the olive oil beautifully. Always offer extra lemon wedges at the table for those who enjoy a bright, citrusy finish.