🇬🇷 Greece · Food
Fasolada: Traditional Greek White Bean Soup
By eatmundo · July 7, 2026
🇬🇷 GRA quintessential Greek comfort food, Fasolada is a hearty and wholesome white bean soup, often considered the national dish of Greece. Slow-cooked with a rich tomato base, aromatic vegetables, and generous olive oil, it offers a deeply satisfying taste of authentic Hellenic cuisine.
Ingredients
check them off as you prepareHow to Make It
- 1
Rinse 500g of dried white beans thoroughly, then soak them in a large bowl of cold water overnight, or for at least 8 hours. Alternatively, if pressed for time, you can quick-soak them by boiling for 1 minute, then letting them sit covered off the heat for 1 hour. Drain well before proceeding.
- 2
In a large, heavy-bottomed pot or Dutch oven, heat 80ml of extra virgin olive oil over medium heat. Add 1 large chopped onion, 1 diced carrot, and 1 diced celery stalk. Sauté gently until the vegetables soften and become translucent, about 8-10 minutes, stirring occasionally.
- 3
Stir in 30g of tomato paste and cook for another 2 minutes, pressing it against the bottom of the pot to deepen its flavor. This helps to caramelize the paste and remove any raw tomato taste.
- 4
Add the drained white beans to the pot, along with 2 liters of hot water. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer gently for 60-90 minutes. The beans should become tender but still hold their shape; cooking time varies by bean freshness.
- 5
Season the soup with 10g of salt and 2g of freshly ground black pepper. Continue to simmer for another 15-20 minutes, uncovered, allowing the flavors to meld and the soup to thicken slightly. Taste and adjust seasonings as needed.
- 6
Just before serving, stir in 30g of fresh chopped parsley. Ladle the hot Fasolada into bowls, drizzling each serving with an extra swirl of 15ml of good quality extra virgin olive oil and a sprinkle of additional fresh parsley for aroma and flavor.
Frequently Asked Questions
Can I use canned beans for Fasolada?+
While dried beans are traditional and yield the best texture and flavor, you can use 2 cans (400g each) of drained and rinsed cannellini or great northern beans if you're short on time. Reduce the simmering time significantly, as canned beans are already cooked.
Why are my beans still hard after simmering for a long time?+
Hard beans usually indicate old beans or insufficient soaking. Ensure your dried beans are relatively fresh and soaked thoroughly. Adding salt too early in the cooking process can also sometimes toughen the bean skins, so it's best to season later.
What makes Fasolada 'authentic'?+
Authentic Fasolada relies on simple, quality ingredients: dried white beans, aromatic vegetables (onion, carrot, celery), a good tomato paste, and generous amounts of robust Greek olive oil. It's a peasant dish, so simplicity and flavor depth from slow cooking are key.
How should I store leftover Fasolada and can I freeze it?+
Fasolada stores beautifully in an airtight container in the refrigerator for up to 3-4 days. It also freezes exceptionally well for up to 3 months. Thaw overnight in the fridge and gently reheat on the stovetop, adding a splash of water if needed to adjust consistency.
🇬🇷 GRMundo Match
Dishes across the world that share Fasolada: Traditional Greek White Bean Soup's core ingredients.
