Fasolada Greek bean soup with white beans, tomatoes, carrots and olive oil
Greek Recipe

Fasolada

This Fasolada recipe uses white beans, onions, carrots, celery, tomatoes, bay leaf and olive oil. The soup is cooked slowly until it is ally and the beans are tender.

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Total time 1 hr 45 min
Calories 410 kcal
Servings 4 servings
Difficulty Easy
By the Published Updated Editorially approved

Why this recipe works

Fasolada with white beans and tomatoes

Fasolada is simple Greek house kitchen. Dried beans need soaking time and gentle cooking. Olive oil is not only used for frying, but gives the soup at the end body and aroma.

Mediterranean Cuisine Vegetarian Dinners Lunch One-Pot Recipes

Recipe

Fasolada

Fasolada is a Greek bean soup with white beans, tomatoes, carrots, celery and olive oil. The beans are cooked softly and the soup is tasted calmly.

Ingredients

4 servings

Method

  1. 1

    Pre-cook beans

    Drain soaked beans, boil with fresh water and boil for 10 minutes. Drain water.

  2. 2

    Sweat vegetables

    Sweat onion, carrots, celery and garlic in olive oil.

  3. 3

    Boil soup

    Add beans, tomatoes, laurels and water or broth. Simmer gently for 75 to 90 minutes.

  4. 4

    Check sourness

    When the beans are soft, slightly crush a part or continue to simmer open until the soup is whole.

  5. 5

    Flavouring

    Serve with salt, pepper, olive oil, parsley and some lemon.

Kitchen know-how

Tips for Fasolada

Soak beans

Dried beans cook more evenly when soaked overnight.

Olive oil at the end

A shot of good olive oil while serving makes Fasolada more round and Greek.

Extend as required

Beans can take longer depending on age. Decisive is delicate texture, not the watch.

Variations

How to adapt this recipe

For a fast version use drained white beans and significantly shorten the cooking time.

A small dried chilli gives warmth without covering up the simple character of the soup.

Nutrition per serving

410kcal
58.0 gCarbohydrates
19.0 gProtein
12.0 gFat

Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Fasolada

With dried beans yes. Soaking shortens the cooking time and ensures more even cooking.

Yes, for a fast fasolada. Then add later and simmer only 20 to 30 minutes.

Old beans, hard water or early salting can prolong cooking time. Just cook for longer gently.

Bread, olives, feta, lemon and a shot of olive oil fit very well.

Keep cooking

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