Traditional Greek Fasolada (White Bean Soup)

Craving a comforting bowl of soup that is both hearty and nourishing? Look no further than Greek Fasolada, an iconic dish celebrated as one of the best international soups. This white bean soup is not just a meal; it’s a culinary tradition that brings warmth and flavor to the table. Perfect for a cozy dinner or a gathering with friends, it’s a specialty soup that showcases the simplicity and richness of Mediterranean cuisine.

Greek Fasolada is a staple in many households, making it a beloved choice for both everyday meals and special occasions. With its tender beans, aromatic vegetables, and a hint of olive oil, this soup is a delightful representation of Greece’s culinary heritage. Trust me, once you try this recipe, it will become a go-to in your kitchen!

Authentic Greek Fasolada Recipe

A bowl of traditional Greek white bean soup garnished with parsley, accompanied by rustic bread on a wooden table.

This classic Greek Fasolada is a wholesome and satisfying soup made with white beans, ripe tomatoes, and a medley of vegetables. The flavors blend beautifully, creating a dish that is both hearty and refreshing, perfect for any season.

Ingredients

1 cup dried white beans (such as cannellini or navy beans), soaked overnight
1 medium onion, chopped
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 can (14 oz) diced tomatoes
4 cups vegetable broth or water
1/4 cup olive oil
1 teaspoon dried oregano
Salt and pepper to taste
Fresh parsley or basil for garnish

Instructions

Prep the Beans: Drain and rinse the soaked beans before using.
Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery, and sauté until softened (about 5-7 minutes).
Add Garlic: Stir in the minced garlic, and cook for another minute until fragrant.
Combine Ingredients: Add the soaked beans, diced tomatoes, vegetable broth, dried oregano, salt, and pepper to the pot. Bring to a boil.
Simmer: Reduce the heat to low, cover, and let the soup simmer for about 1 to 1.5 hours, or until the beans are tender.
Serve: Taste and adjust seasoning if necessary. Ladle the soup into bowls and garnish with fresh parsley or basil before serving.