Classic Greek Bean Soup Fasolada Recipe

Whenever life gets a little too hectic, I find pure comfort in a bowl of homemade fasolada, the ultimate Greek bean soup that warms the soul and brings a touch of Mediterranean sunshine to any day.

As a food lover who values wholesome flavors, I appreciate how Fasolada combines the richness of olive oil with the freshness of finely chopped onion and minced garlic. With hearty, soaked white beans, vibrant carrots and celery, and a touch of oregano for an aromatic finish, this soup is a nutritious delight.

Classic Greek Bean Soup Fasolada Recipe Ingredients

• Olive Oil: Adds healthy fats, elevates flavor, and gives a luscious texture.
• Garlic: Packed with antioxidants, enhances savory depth and maintains heart health.
• Carrots: Rich in beta-carotene, adds subtle sweetness and boosts vision health.
• Diced Tomatoes: Provide acidity and brightness; rich in vitamins A and C.
• White Beans: High in protein and fiber, offers richness and satiety.
• Dried Oregano: Herbaceous aroma, full of antioxidants, enhances Mediterranean taste.

Classic Greek Bean Soup Fasolada Recipe Ingredient Quantities

• 1 pound (450g) dried white beans (such as cannellini or navy beans), soaked overnight
• 1/4 cup (60ml) olive oil
• 1 large onion, finely chopped
• 2-3 garlic cloves, minced
• 2-3 carrots, sliced
• 2-3 celery stalks, chopped
• 1 can (14 oz/400g) diced tomatoes
• 2 tablespoons tomato paste
• 8 cups (2 liters) vegetable or chicken broth
• 1 teaspoon dried oregano
• 2 bay leaves
• Salt and freshly ground black pepper, to taste
• 2-3 tablespoons chopped fresh parsley
• Lemon wedges, for serving

How to Make this Classic Greek Bean Soup Fasolada Recipe

1. Rinse the soaked beans thoroughly and drain them.

2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

3. Add the minced garlic and cook for another minute until fragrant.

4. Stir in the sliced carrots and chopped celery, cooking for about 5 minutes until they start to soften.

5. Add the diced tomatoes and tomato paste, stirring well to combine all the ingredients.

6. Pour in the vegetable or chicken broth and add the drained beans, dried oregano, and bay leaves.

7. Season the mixture with salt and freshly ground black pepper to taste.

8. Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer for
1.5 to 2 hours, until the beans are tender.

9. Stir in the chopped fresh parsley and adjust seasoning if necessary.

10. Serve the fasolada hot, garnished with a wedge of lemon on the side for squeezing over the soup before eating.

Classic Greek Bean Soup Fasolada Recipe Equipment Needed

1. Large pot
2. Cutting board
3. Sharp knife
4. Measuring cups
5. Measuring spoons
6. Wooden spoon or spatula
7. Ladle
8. Bowl for rinsing and draining beans
9. Can opener

FAQ

• What is the traditional way to soak the beans? Soak the beans in plenty of water overnight, for about 8-12 hours, to ensure they are tender and cook evenly.
• Can I use canned beans instead of dried beans? Yes, you can use canned beans, although the flavor may differ slightly. Drain and rinse two 15-ounce cans of beans, and reduce the cooking time.
• Is it possible to make this recipe vegan? Absolutely, simply use vegetable broth instead of chicken broth to keep it vegan-friendly.
• Can I add other vegetables to this soup? You can add vegetables like bell peppers or zucchini for additional flavor and nutrients.
• How do I adjust the consistency of the soup? For a thicker soup, mash some of the beans after cooking or reduce the cooking liquid. For a thinner consistency, add more broth or water.
• Can fasolada be frozen? Yes, fasolada can be frozen for up to three months. Cool the soup completely before transferring it to airtight containers.
• What is the best way to serve fasolada? Serve it with a drizzle of olive oil, a sprinkle of fresh parsley, and lemon wedges on the side for added brightness and flavor.

Classic Greek Bean Soup Fasolada Recipe Substitutions and Variations

• If you’re out of dried white beans, you can use canned white beans (such as cannellini or Great Northern beans). Use 3 cans (about 15 oz each), drained and rinsed, for convenience.
• For a different flavor profile, you can replace olive oil with avocado oil, which has a mild taste and high smoke point.
• If you’re avoiding onions, substitute with 1 teaspoon of onion powder for a milder onion flavor.
• If fresh garlic is not available, use 1/2 teaspoon of garlic powder as an alternative.
• If fresh carrots are not on hand, you could use frozen sliced carrots, adjusting the cooking time slightly as they tend to cook faster.

Pro Tips

1. Quick Soak Tip If you forgot to soak the beans overnight, use the quick soak method: cover the beans with water, bring to a boil, boil for 2 minutes, then remove from heat and let them sit covered for 1 hour before proceeding with the recipe.

2. Enhance Flavor For deeper flavor, consider adding a parmesan rind or a small piece of smoked meat, like ham hock or bacon, to the soup while it simmers. Remove it before serving.

3. Control Texture For a creamier texture, use an immersion blender to partially blend the soup after the beans are tender, or mash some of the beans with a spoon against the side of the pot.

4. Timing the Salt Add salt towards the end of the cooking process. Salting beans too early can make their skins tough and extend cooking time unnecessarily.

5. Acid Balance Add the lemon juice just before serving, as adding acid too early can slow down the cooking of the beans. This also brightens the flavor of the dish just before eating.