📝 About This Recipe
Widely regarded as the national dish of Greece, Fasolada is a soul-warming white bean soup that embodies the essence of the Mediterranean diet. This rustic masterpiece combines creamy cannellini beans with a rich, tomato-infused broth and a generous pour of high-quality extra virgin olive oil. It is a humble yet sophisticated dish that balances earthy legumes with the sweetness of mirepoix vegetables and a bright, zesty finish.
🥗 Ingredients
The Legumes
- 500 grams Dry White Beans (Cannellini or Great Northern, soaked overnight)
The Aromatics
- 2 medium Red Onion (finely diced)
- 3 pieces Carrots (sliced into 1/2 inch rounds)
- 3 pieces Celery Stalks (chopped, include leaves for extra flavor)
- 3 pieces Garlic Cloves (minced)
The Liquid Base
- 3/4 cup Extra Virgin Olive Oil (divided into two portions)
- 2 tablespoons Tomato Paste (for depth of color and flavor)
- 1 cup Canned Crushed Tomatoes (or 2 large grated fresh tomatoes)
- 6-7 cups Vegetable Broth or Water (hot)
- 2 pieces Bay Leaves (dried)
Seasoning and Garnish
- 1 teaspoon Dried Oregano (Greek variety preferred)
- to taste Salt (do not add until beans are tender)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 teaspoon Red Chili Flakes (optional, for a subtle kick)
- 1/4 cup Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Drain the beans that have been soaking overnight 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 minutes, then drain again. This 'par-boiling' step helps make the beans more digestible.
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3
Wipe out the pot and heat 1/4 cup of the extra virgin olive oil over medium heat.
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4
Add the diced onions, carrots, and celery. Sauté for 8-10 minutes until the vegetables have softened and the onions are translucent.
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5
Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly to 'toast' the paste until it turns a deep brick red.
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6
Add the par-boiled beans back into the pot along with the crushed tomatoes, bay leaves, and chili flakes.
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7
Pour in the hot vegetable broth or water until the beans are covered by at least 2 inches of liquid.
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8
Bring the soup to a boil, then reduce the heat to low. Cover partially with a lid and simmer gently for 45-60 minutes.
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9
Check the beans for tenderness. Once they are soft and buttery, add the salt, black pepper, and dried oregano. Adding salt too early can prevent the beans from softening.
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10
Pour in the remaining 1/2 cup of extra virgin olive oil. This is the traditional 'lathero' method which creates a creamy, emulsified texture.
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11
Simmer for an additional 10-15 minutes without the lid. This allows the broth to thicken and the flavors to meld into a rich consistency.
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12
Taste and adjust seasoning. Remove the bay leaves before serving.
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13
Ladle the hot soup into bowls and garnish generously with fresh parsley and an extra drizzle of raw olive oil.
💡 Chef's Tips
Never salt the beans at the beginning; it toughens the skins and increases cooking time significantly. For a creamier texture, take a ladle of beans and some liquid, blend it in a small processor, and stir it back into the pot. Always use the best quality Greek extra virgin olive oil you can find; it is the primary flavoring agent of the dish. If you forget to soak the beans, you can use the 'quick soak' method: boil beans for 2 minutes, then let them sit in the hot water for 1 hour before proceeding. Fasolada tastes even better the next day as the starch from the beans further thickens the broth.
🍽️ Serving Suggestions
Serve with a side of salty Kalamata olives and pickled green peppers (pipiries). A thick slice of crusty sourdough bread or traditional Lagana bread is essential for dipping. Pair with a block of high-quality feta cheese drizzled with oregano and olive oil. Accompany with smoked herring or salted sardines for a truly traditional Greek village-style meal. A glass of crisp Assyrtiko white wine cuts through the richness of the olive oil beautifully.