Main CourseSoupDinner

Traditional Greek Fasolada

Name: Traditional Greek Fasolada
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4 servings
Cuisine: greek, mediterranean
Ingredients: 250 g dried cannellini bean soaked overnight; 60 ml olive oil; 1 pcs yellow onion finely chopped; 2 pcs carrot finely diced; 2 pcs celery stalk finely diced; 3 clove garlic minced; 400 g canned crushed tomato; 2 pcs bay leaf; 2 tbsp fresh parsley chopped; 1 tsp salt; 0.5 tsp black pepper freshly ground; 6 cup water; 1 tbsp olive oil (optional)

Experience the comforting embrace of Fasolada, a traditional Greek white bean soup bursting with Mediterranean flavors. Tender cannellini beans are simmered with aromatic vegetables, crushed tomatoes, and fragrant herbs, creating a hearty and nutritious vegan meal. This rustic dish is perfect for a cozy evening, especially when served with a generous drizzle of olive oil and crusty bread.

An original recipe by Forkin

Total time: 1 hr 50 min
Serves: 4
Difficulty: Medium

VeganVegetarianGluten-free

Allergen information: may contain celery. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

250 gdried cannellini bean, soaked overnight
1 pcsyellow onion, finely chopped
2 pcscarrot, finely diced
2 pcscelery stalk, finely diced
3 clovegarlic, minced
400 gcanned crushed tomato
2 pcsbay leaf
1 tspsalt
0.5 tspblack pepper, freshly ground
6 cupwater

base

60 mlolive oil

garnish

2 tbspfresh parsley, chopped
1 tbspolive oil(optional)

Equipment

Large pot or Dutch oven (6-8 quart) · Cutting board · Chef's knife · Measuring cups · Measuring spoons · Ladle · Large bowl · Strainer

The method

Step by step

1
Rinse the dried cannellini beans thoroughly under cold running water, then place them in a large bowl and cover with at least 2 inches of cold water. Allow them to soak overnight for 8-12 hours, or use a quick soak method if preferred.
Cook’s note: Soaking beans significantly reduces cooking time and helps them cook more evenly. If you're short on time, you can quick-soak by boiling them for 5 minutes, then letting them rest off the heat for 1 hour.
2
Drain the soaked cannellini beans and rinse them again thoroughly under cold water.
About 2 min
Cook’s note: Rinsing after soaking helps remove any indigestible sugars that can cause gas.
3
Prepare the vegetables: finely chop the yellow onion, dice the carrots into small, uniform pieces, dice the celery stalks, and mince the garlic cloves.
Cook’s note: Uniformly dicing vegetables ensures they cook at the same rate, contributing to a consistent texture in the soup.
4
In a large heavy-bottomed pot or Dutch oven, heat 60 ml (1/4 cup) of olive oil over medium heat until shimmering.
About 1 min
Cook’s note: Using a good quality extra virgin olive oil will enhance the authentic Mediterranean flavor of the soup.
5
Add the chopped yellow onion, diced carrots, and diced celery to the pot.
6
Sauté the vegetables for 8-10 minutes, stirring occasionally, until they have softened and the onion is translucent.
About 9 min
Cook’s note: Don't rush this step; properly softening the aromatics builds a strong flavor base for the soup.
7
Stir in the minced garlic and cook for an additional minute until it becomes fragrant, being careful not to let it brown or burn.
About 1 min
Cook’s note: Burnt garlic can impart a bitter taste to your soup, so keep a close eye on it.
8
Add the drained cannellini beans, canned crushed tomatoes, bay leaves, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to the pot.
About 2 min
Cook’s note: Crushed tomatoes add a lovely texture and acidity to the soup, balancing the richness of the beans.
9
Pour in 6 cups of water, ensuring that all the beans are fully submerged. Bring the mixture to a rolling boil over medium-high heat.
About 5 min
Cook’s note: If the beans are not fully submerged, they may cook unevenly. Add a little more water if necessary.
10
Once boiling, reduce the heat to low, cover the pot tightly, and let it simmer gently for 60-75 minutes, or until the beans are very tender and creamy.
About 1 hr 15 min
Cook’s note: Stir the soup occasionally to prevent sticking and add more hot water if the soup becomes too thick for your liking. The cooking time can vary depending on the age and type of beans.
11
Carefully remove and discard the bay leaves from the soup.
About 1 min
Cook’s note: Bay leaves infuse flavor during cooking but should be removed before serving as they are not meant to be eaten.
12
Taste the fasolada and adjust the seasoning with additional salt and pepper as needed.
About 1 min
Cook’s note: Seasoning at the end allows you to fine-tune the flavors after all ingredients have melded.
13
Ladle the hot fasolada into individual serving bowls.
14
Garnish each bowl generously with fresh chopped parsley and a drizzle of the remaining 1 tablespoon of extra virgin olive oil.
Cook’s note: The fresh parsley adds a bright, herbaceous note, and the final drizzle of olive oil enhances the soup's richness and aroma.
15
Serve immediately with crusty bread for dipping.
Cook’s note: Crusty bread is essential for soaking up the delicious broth.

Keep it good

Cook’s note:

This traditional Fasolada is a complete meal on its own, but it pairs wonderfully with a simple green salad dressed with lemon and olive oil. For an extra layer of flavor, consider adding a pinch of dried oregano or a sprig of fresh rosemary during the simmering process. A glass of crisp white wine, such as Assyrtiko or Sauvignon Blanc, would complement the dish beautifully.

Storage

Store leftover Fasolada in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. Add a splash of water or vegetable broth if the soup has thickened too much. Alternatively, reheat in the microwave in 1-minute intervals, stirring between each, until hot.