Fasolada (Greek White Bean Soup)

Name: Fasolada (Greek White Bean Soup)
Prep time: 15 min
Cook time: 100 min
Yield: 6
Cuisine: Greek Cuisine
Ingredients: 400 g dried white beans (about 2 cups), soaked overnight; 120 ml extra-virgin olive oil, divided (1/2 cup); 1 large onion, finely chopped; 2 carrots, sliced into half-moons; 2 stalks celery, chopped; 2 cloves garlic, finely chopped; 2 tbsp tomato paste; 2 tomatoes, grated; 2 bay leaves; 2 liters hot water; 1/2 tsp red pepper flakes (optional); 2 tsp salt; 1/2 tsp black pepper; 1/2 bunch flat-leaf parsley, chopped; 1 lemon (to serve)

A hearty Greek soup of dried white beans slowly simmered with carrot, celery and tomato in generous olive oil, made with beans soaked overnight.

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Prep: 15 min
Cook: 1 h 40 min
Total: 1 h 55 min
Serves: 6
Level: Easy

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The story of this dish

Fasolada is a simple but filling white bean soup often called the national dish of Greece. Cheap, meatless and nourishing, it was for centuries a staple of village households and large families, and it remains a fixture of Orthodox fasting days.

Common beans reached Europe from the Americas in the 16th century and quickly took root in Mediterranean kitchens; similar soups are thought to have been made with other pulses before then. Fasolada is a close relative of Turkish olive-oil kuru fasulye, though the Greek version is usually looser and soupier and finished with plenty of olive oil.

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