Greek Fasolada (Bean Soup)
Introduction
Yassou, aspiring cooks! Today, we’re bringing a taste of Greece into your kitchen with a classic dish: Fasolada, also known as Greek Bean Soup. This hearty and nutritious soup is a staple in Greek cuisine, renowned for its simplicity and rich flavors. Made with white beans, fresh vegetables, and aromatic herbs, Fasolada is the perfect comfort food, especially when you need something warm and nourishing. Whether you’re new to cooking or looking for a quick and easy recipe, this guide will help you create an authentic Greek meal that the whole family will love.
A Short Story
Fasolada has deep roots in Greek culinary history, often referred to as the national dish of Greece. Traditionally, it was a peasant dish, made with simple and inexpensive ingredients that were readily available. My introduction to Fasolada was during a visit to a small village in Greece, where it was served with crusty bread and a drizzle of olive oil. The warmth of the soup, combined with the hospitality of my hosts, made it a meal to remember. Now, I’m excited to share this beloved recipe with you, so you can experience the same heartwarming flavors at home.
When to Serve
Fasolada is perfect for a hearty lunch or a light dinner. It’s also a great dish for meal prep, as it keeps well in the refrigerator and tastes even better the next day. Serve it with a side of crusty bread and a simple salad for a complete and satisfying meal.
Beverage Pairing
To complement the flavors of Fasolada, a glass of Greek white wine like Assyrtiko or a light red wine like Agiorgitiko is a great choice. If you prefer a non-alcoholic option, a glass of sparkling water with a slice of lemon or a traditional Greek lemonade will do the trick.
Ingredients
For the Soup:
2 cups dried white beans (such as cannellini or navy beans), soaked overnight
4 tablespoons olive oil
1 large onion, finely chopped
2 cloves garlic, minced
2 large carrots, sliced
2 celery stalks, sliced
1 can (400g) diced tomatoes
1 tablespoon tomato paste
1 teaspoon dried oregano
1 teaspoon dried thyme
1 bay leaf
1 liter vegetable broth or water
Salt and pepper to taste
Fresh parsley, chopped, for garnish
Optional:
Crusty bread for serving
Extra virgin olive oil for drizzling
Lemon wedges for a fresh squeeze of juice
Step-by-Step Instructions
1. Soak and Prepare the Beans:
Begin by soaking the dried white beans in plenty of water overnight. This will help them cook faster and more evenly.
The next day, drain and rinse the beans thoroughly.
2. Sauté the Vegetables:
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the finely chopped onion and minced garlic, and sauté until soft and translucent, about 5 minutes.
Stir in the sliced carrots and celery, and cook for another 5 minutes until the vegetables begin to soften.
3. Add the Tomatoes and Spices:
Add the diced tomatoes and tomato paste to the pot, stirring to combine.
Stir in the dried oregano, thyme, and bay leaf, allowing the flavors to meld together.
4. Cook the Beans:
Add the soaked and drained beans to the pot, followed by the vegetable broth or water.
Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for about 1.5 to 2 hours, or until the beans are tender and the soup has thickened.
Stir occasionally, and add more broth or water if needed to maintain a soup-like consistency.
5. Season and Serve:
Once the beans are fully cooked, season the soup with salt and pepper to taste.
Remove the bay leaf before serving.
Ladle the Fasolada into bowls, and garnish with freshly chopped parsley and a drizzle of extra virgin olive oil.
Serve hot, with crusty bread on the side for dipping.
Serving Tips
Make-Ahead: Fasolada tastes even better the next day, so feel free to make it ahead of time. Store it in the refrigerator for up to 5 days or freeze it for up to 3 months.
Customization: Add extra vegetables like bell peppers or spinach for added nutrition and flavor.
Presentation: Serve the soup in deep bowls, garnished with a sprig of fresh parsley and a wedge of lemon for a bright, fresh touch.
Nutritional Information (per serving)
Nutrient Amount
Calories 350 kcal
Protein 15g
Carbohydrates 50g
Fat 10g
Fiber 12g
Sodium 600mg
Shortcut Tips
Canned Beans: Save time by using canned white beans. Just drain and rinse them before adding to the soup.
Pre-Chopped Vegetables: Use pre-chopped or frozen vegetables to cut down on prep time.
Pressure Cooker: Use a pressure cooker to speed up the cooking process. Cook the soaked beans for about 30 minutes on high pressure.
