Fasolada (Φασολάδα)
Prep time: 15 minutes (plus overnight soaking)
Cook time: 1 hour 15 minutes
Total time: 1 hour 30 minutes
Servings: 6 servings
Country of Origin
Greece
Description
Considered the national dish of Greece: a hearty white bean soup simmered with sweet carrots, celery, onions, tomatoes, and extra virgin olive oil until rich and creamy.
Presentation & How It's Eaten
Served hot in deep bowls drizzled with raw olive oil, accompanied by feta cheese, Kalamata olives, and crusty bread.
Ingredients
400g (14 oz) dried white navy or cannelli beans (soaked overnight, drained)
1/2 cup extra virgin olive oil
1 large yellow onion, diced
3 carrots, sliced into coins
3 celery stalks, sliced
2 cloves garlic, minced
2 tbsp tomato paste
400g (14 oz) canned crushed tomatoes
6 cups water
1 bay leaf
Salt and black pepper to taste
Chopped parsley for garnish
Step-by-Step Directions
Boil Beans: Place soaked white beans in a stockpot covered with water. Boil for 10 minutes, drain water, and set beans aside.
Sauté Veggies: Heat 3 tbsp olive oil in pot over medium heat. Add diced onion, carrots, and celery; cook for 6 minutes until soft. Add garlic and tomato paste, stirring for 1 minute.
Simmer Soup: Add white beans back to pot along with crushed tomatoes, 6 cups water, and bay leaf. Bring to a boil, then reduce heat, cover, and simmer for 1 hour until beans are soft.
Emulsify Broth: Stir in remaining olive oil, salt, and black pepper. Simmer uncovered for 15 minutes until broth thickens into a rich, creamy consistency.
Garnish & Serve: Remove bay leaf, stir in fresh parsley, and serve warm with an extra drizzle of raw olive oil.
Cooking Tips
Pour Olive Oil at End: Adding a generous pour of extra virgin olive oil during final 15 minutes of simmering emulsifies with bean starches, creating a velvety soup base.
Nutrition Facts
(Estimated per serving)
Calories: ~380 kcal
Total Fat: 18g
Saturated Fat: 2.5g
Cholesterol: 0mg
Sodium: ~490mg
Total Carbohydrates: 44g
Dietary Fiber: 12g
Sugars: 6g
Protein: 14g
Comments