Traditional Greek Fasolada

(White Bean Soup)

Main Course

⏱ 1:30 mins

🍽️ 4-6 servings

This dish is made with

Lydelia Extra Virgin Olive Oil

Ingredients

Main ingredients:

• 500 g (about 2½ cups) dried white beans (medium or navy beans)

• 1 large onion, finely chopped

• 2–3 carrots, sliced

• 2 celery stalks (with leaves if possible), chopped

• 2 garlic cloves, minced

• 1 bay leaf

• 2 ripe tomatoes, grated or 1 cup crushed tomatoes (or tomato passata)

• 3–4 tbsp extra virgin olive oil (plus more to drizzle at the end)

• 1½–2 L (6–8 cups) water or vegetable broth

• Salt & pepper, to taste

Optional but traditional additions:

• 1 tbsp tomato paste (for richer flavor)

• 1 tsp sweet paprika or smoked paprika

• A pinch of dried oregano or thyme

• Hot pepper flakes or a small dried chili, if you like a bit of heat

Instructions

1. Soak the beans (overnight):
   Rinse the beans, then place them in a large bowl with plenty of water. Soak for 8–12 hours (overnight).

2. Boil and drain:
   Drain and rinse the beans. Place them in a pot with fresh water, bring to a boil, and cook for 10 minutes. Drain again — this helps remove bitterness and improves digestion.

3. Start the soup base:
   In a large pot, heat the olive oil over medium heat. Sauté the onion until soft and translucent. Add the garlic, carrot, and celery; cook for another 5 minutes.

4. Add tomatoes and beans:
   Stir in the grated tomatoes (or tomato paste) and cook for a few minutes. Add the beans back into the pot.

5. Simmer:
   Add the bay leaf, paprika, and enough water or broth to cover the beans by at least 5 cm (2 inches). Bring to a boil, then reduce heat and simmer gently for about 1 hour, stirring occasionally, until the beans are tender and the soup thickens.

6. Season and finish:
   Add salt and pepper to taste near the end of cooking (salt too early can toughen beans). If you like, drizzle in a bit more olive oil before serving for richness.

Fasolada, Greece’s beloved national dish, is a hearty bean soup made with olive oil, tomato, and vegetables — a simple, nourishing symbol of Greek tradition and the Mediterranean way of life.