Fasolada (Greek White Bean Soup)
A classic, frugal Greek white‑bean soup — hearty, bright with tomato and lemon, and built from pantry staples. Feeds four for very little and gets better the next day.
AI image1 hr 35 min
start to finish
20 min
hands on
Easy
difficulty
4
servings
Ingredients
Roughly, per serving
420 kcal22g protein63g carbs8g fat
An estimate, not a lab analysis.
Method
Cover the dried beans with cold water and soak overnight (8–12 hours).
If short on time, use the quick-soak method: boil beans 2 minutes, remove from heat and soak 1 hour.
Drain and rinse the soaked beans, set aside.
Heat 2 tablespoons (30 ml) of olive oil in a large heavy pot over medium heat.
Add the chopped onion, diced carrots and celery; cook until soft and translucent.
Stir occasionally and lower heat if the vegetables start to brown—this should be gentle sweating, not browning.
Add the minced garlic and tomato paste and cook, stirring, until the paste darkens slightly and smells sweet.
Add the drained beans, crushed tomatoes, water (or stock), bay leaf and dried oregano; stir to combine and bring to a gentle simmer.
Lower the heat and simmer gently, partially covered, until the beans are tender and the soup is thick, checking and stirring occasionally.
If the soup becomes too thick before the beans are soft, add a splash of water and continue simmering.
Using the back of a spoon or a potato masher, mash about 2 cups of the beans against the side of the pot to thicken the broth; simmer 10 more minutes.
Season to taste with salt, pepper and (if using) the sugar; remove the bay leaf.
Stir in the remaining 1 tablespoon (15 ml) olive oil and chopped parsley; ladle into bowls and serve with lemon wedges.
Worth knowing
- Shortcut with canned beans: Use 2 x 15 oz cans drained (replace the drained weight for dried beans). Start the recipe at the sauté step, add the canned beans with the tomatoes, and simmer 15–20 minutes so flavors meld.
- Make‑ahead: Fasolada improves after a day. Cool and refrigerate up to 3 days or freeze portions for up to 2 months.
- Non‑vegan variation: Stir in 100 g chopped smoked bacon or pancetta with the onions, or simmer with a ham bone for extra depth (not vegetarian).
- Serving: Traditionally served with crusty bread and a squeeze of lemon. A drizzle of good olive oil at the end brightens the bowl.
- Beans: If your dried beans are older they will take longer to cook — extend simmering until tender.
Make it yours
Cooking without dairy, without an oven, for someone who won't touch chilli, or for six instead of four? Have the recipe rewritten around it — quantities, steps and all.
VeganVegetarianDairy-freeGluten-freeBudgetMeal prepOne panHigh protein
More Greek cooking
An original Restaurant Pro recipe — our own composition in the idiom of Greek cooking, not any restaurant's recipe. Written to be vegan and vegetarian and dairy-free and gluten-free as listed.