Fasolada

Nutrition · per serving

Steps

1. 1

   Prepare all the vegetables first: finely chop the onion, dice the carrot and celery into small even pieces, mince the garlic, and chop the parsley. Small, even cuts help the vegetables soften quickly so the soup fits comfortably within 60 minutes.

   150 g yellow onion, finely chopped120 g carrot, diced small120 g celery stalks, diced small10 g garlic, minced10 g fresh parsley, chopped
2. 2

   Heat the olive oil in a medium pot over medium heat. Add the onion, carrot, and celery with a small pinch of the salt, and cook for 8-10 minutes, stirring often, until the onion is soft and translucent and the vegetables smell sweet rather than raw. Do not let them brown deeply; gentle sweating builds the classic flavor of fasolada.

   45 ml olive oil150 g yellow onion, finely chopped120 g carrot, diced small120 g celery stalks, diced small6 g fine sea salt
3. 3

   Add the garlic, tomato paste, and oregano. Stir for 1-2 minutes until the tomato paste darkens slightly and coats the vegetables; this brief cooking removes raw acidity and gives the broth more depth.

   10 g garlic, minced20 g tomato paste1 tsp dried oregano
4. 4

   Add the chopped tomatoes, water, bay leaf, remaining salt, and black pepper. Bring to a boil, then lower to a steady simmer and cook uncovered for 15 minutes so the vegetables become tender and the broth starts to concentrate.

   200 g canned chopped tomatoes700 ml water1 bay leaf6 g fine sea salt1 g freshly ground black pepper
5. 5

   Stir in the drained beans and continue simmering for 12-15 minutes. Lightly mash a small spoonful of the beans against the side of the pot and stir them back in; this naturally thickens the soup without changing its rustic character. The soup is ready when the beans are heated through and the broth is slightly velvety.

   480 g canned white beans, drained and rinsed
6. 6

   Turn off the heat and let the soup rest for 5 minutes. Remove the bay leaf, then stir in the lemon juice and half of the parsley. Taste and adjust seasoning if needed; fasolada should taste bright, savory, and generously olive-oily.

   15 ml lemon juice10 g fresh parsley, chopped1 bay leaf
7. 7

   Ladle into bowls and finish each serving with the extra-virgin olive oil and the remaining parsley. Serve hot, ideally with crusty bread or olives on the side.

   10 ml extra-virgin olive oil10 g fresh parsley, chopped

Origin & History

Fasolada is one of Greece's most beloved everyday dishes and is often considered the country's national food. It is a humble bean soup built from pantry staples—beans, olive oil, and vegetables—and reflects the central role of legumes in Greek home cooking and fasting traditions.