Fasolada — Greek White Bean Soup
The national soup of Greece. Slow-simmered white beans with tomato, celery, and olive oil — humble, hearty, and deeply satisfying.
Ingredients
- 500g dried white beans (cannellini or haricot), soaked overnight
- 1 large onion, finely diced
- 3 celery stalks, sliced
- 2 carrots, diced
- 3 garlic cloves, minced
- 400g tin of chopped tomatoes
- 2 tbsp tomato purée
- 100ml extra-virgin olive oil, plus extra to serve
- 1 litre water or light vegetable stock
- 1 tsp dried oregano
- 1 bay leaf
- Salt and freshly ground black pepper
- Fresh parsley to serve
Method
- 1
Drain and rinse the soaked beans. Place in a pot, cover with cold water, bring to a boil, and simmer for 10 minutes. Drain and set aside.
- 2
In a large pot, warm the olive oil over medium heat. Cook the onion, celery, and carrots for 10 minutes until softened.
- 3
Add the garlic and cook for 1 minute. Stir in the tomato purée and cook for 2 minutes.
- 4
Add the beans, chopped tomatoes, water or stock, oregano, and bay leaf. Bring to a boil.
- 5
Reduce heat, cover, and simmer for 1 hour to 1 hour 15 minutes until the beans are completely tender and the broth has thickened.
- 6
Season generously with salt and pepper. Remove the bay leaf.
- 7
Serve in deep bowls with a generous drizzle of olive oil, fresh parsley, and crusty bread.
