Fasolada Greek Recipe: How to Make Greece’s National Bean Soup
Fasolada Greek Recipe: How to Make Greece’s National Bean Soup (Hearty & Healthy) is your guide to preparing the most comforting and nutritious dish of the Mediterranean diet. Learn step-by-step how to make authentic fasolada, Greece’s national bean soup, with simple ingredients, olive oil, and traditional flavors. Perfect for family dinners, this recipe is both hearty and healthy, bringing Greek tradition straight to your kitchen.
See more: Greek Island Flavors: Summer Cooking Edition: https://youtu.be/7e_UM-TgSrE
#2025 #greekrecipes #greecetimelapses #souprecipe #fasola #greekrecipe #FasoladaRecipe #GreekBeanSoup #greekcuisine
Fasolada Greek Recipe: How to
Make Greece’s National Bean Soup Imagine a dish so simple yet so deeply comforting
that it’s considered the national food of Greece. Fasolada, the beloved Greek bean soup, is more
than just a meal it’s a warm hug in a bowl, a piece of history passed down from ancient
times, and the ultimate combination of hearty, healthy, and delicious. If you’re looking
for a recipe that fills your kitchen with Mediterranean aromas while nourishing both body
and soul, fasolada deserves a spot on your table. At its heart, fasolada is a humble
soup made with beans, vegetables, and olive oil. But don’t let its simplicity
fool you. This recipe is packed with flavor and has been a staple in Greek households for
generations. Often called “the mother of all Greek comfort foods,” fasolada reflects the
Mediterranean diet at its best: plant-based, rich in fiber and nutrients, and drizzled with
Greece’s liquid gold extra virgin olive oil. So, how do you make this timeless dish at home?
Here’s what you’ll need for about 6 servings: 500 g (about 2 ½ cups) dried
white beans (soaked overnight) 1 large onion, finely chopped 2 carrots, sliced into rounds 2 celery stalks, chopped 3 medium ripe tomatoes, grated or blended
(or 400 g canned chopped tomatoes) 2 tablespoons tomato paste 80 ml (about ⅓ cup) extra virgin olive oil 2 bay leaves 1 teaspoon dried oregano Salt and freshly ground black pepper, to taste 1.5 liters (about 6 cups) water or vegetable broth Optional garnish: fresh parsley,
chili flakes, or extra olive oil Start by draining the beans you soaked overnight.
Place them in a pot with fresh water, bring to a boil, and cook for about 30 minutes. Drain and
set aside. In another pot, heat half of the olive oil and sauté the onion, carrot, and celery
until they begin to soften. Add the tomatoes, tomato paste, and seasonings, stirring
to release all those rich Mediterranean flavors. Then add the beans and the broth,
bringing everything to a gentle simmer. Cover and let it cook for about 1 hour, until
the beans are tender and the soup has thickened beautifully. Finish with the remaining olive
oil for that signature silky Greek touch. This soup isn’t just about feeding hunger
it’s about tradition. Greeks have enjoyed fasolada for centuries, especially during fasting
periods, because it’s entirely plant-based yet incredibly filling. Served with crusty bread,
olives, or even a small plate of feta cheese, fasolada transforms from a humble
soup into a full Mediterranean feast. For a richer twist, some families add a
squeeze of lemon juice before serving, while others prefer a little kick with
chili flakes. The beauty of fasolada is its flexibility you can make it your
own while still honoring its history. Cooking fasolada is more than following
a recipe; it’s stepping into a culinary tradition that celebrates simplicity, community,
and well-being. So, next time you’re craving something both hearty and healthy, why not
make this Greek classic your go-to soup? Would you enjoy your fasolada with a squeeze
of lemon or a drizzle of extra olive oil?
Dining and Cooking