Fasolada Recipe

Greece's beloved bean soup: creamy white beans, tomato, carrot and celery enriched with good olive oil — humble, hearty and deeply comforting.

Prep time

15 mins

Cook time

60 mins

Total time

75 mins

Servings

4 servings

Calories

440

Ingredients

• 300 g dried white beans, soaked overnight
• 1 onion, chopped
• 2 carrots, diced
• 2 celery sticks, diced
• 400 g chopped tomatoes
• 3 tbsp olive oil, plus extra to serve
• 2 garlic cloves, sliced
• 1 bay leaf
• 1 tsp dried oregano
• Salt and pepper
• Crusty bread, to serve

Instructions

1. Drain the soaked beans, cover with fresh water, boil 10 minutes, then drain again.
2. Soften the onion, carrot and celery in olive oil for 8 minutes until sweet.
3. Add the garlic, tomatoes, beans, bay leaf and 1.2 litres of water.
4. Simmer partly covered for 50 minutes until the beans are creamy and tender.
5. Season generously, stir in the oregano, and simmer 5 minutes more.
6. Serve in deep bowls with a generous drizzle of olive oil and crusty bread.

Pro tips

• Soaking overnight shortens cooking and gives creamier beans.
• Add salt near the end; early salt can toughen bean skins.
• A final drizzle of your best olive oil is not optional — it is the dish.
• It thickens on standing; loosen with hot water when reheating.

Frequently asked questions