Fasolada (Φασολάδα) is a traditional Greek white bean soup often regarded as the national dish of Greece. The name of the soup is derived from the Ancient Greek word phásēlos (φάσηλος), which, naturally, means "bean".
This dish has been a staple of Greek cuisine since time immemorial and is especially enjoyed during the winter months and Orthodox fasting periods. It is the ultimate Mediterranean comfort food.
The soup consists of soaked and boiled white beans, combined with onion, carrot, celery, garlic, ripe tomatoes or tomato paste, extra virgin olive oil, bay leaf, oregano, salt, and pepper. Sometimes a touch of chili or paprika is added, though these are considered modern additions by Greek standards and are strictly non-traditional.
Extra virgin olive oil plays a central role in the dish, giving the soup its characteristic flavor and creamy texture.
History and Tradition of Fasolada
Fasolada has historically been an affordable and nutritious dish. The beans supply vital proteins and fiber at a low cost.
Historical sources note that the soup served as a dietary staple during periods of poverty, war, and fasting. Today, it remains a beloved staple on the menu in most Greek households and tavernas. In some monasteries, it is traditionally served to visitors alongside crusty bread.
The soup is served piping hot, often topped with a drizzle of extra virgin olive oil and paired with black olives, feta cheese, and crusty bread. Regional variations exist throughout the Mediterranean, but the core formula remains simple: beans, vegetables, and olive oil.
Back to Basics: The Authentic Recipe
Open a modern Greek cookbook today, and you will find versions of fasolada loaded with various extra ingredients. For a soup intended for the darker months of the year, that might feel like too much—so this version goes back to basics. The foundation of this recipe is adapted from a 1996 cookbook, considered a classic benchmark in culinary terms.
Ingredients
- 500g canned or jarred white beans (drained)
- 2 medium carrots (sliced into coins)
- 2 celery stalks (sliced)
- 2 onions (finely chopped)
- 1 bay leaf
- 1 tsp dried oregano
- 400g canned diced tomatoes
- 4 tbsp extra virgin olive oil
- 1.5 liters water
- Salt and black pepper
Instructions
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Sauté the aromatics: Heat 2 tablespoons of extra virgin olive oil in a heavy-bottomed pot over medium heat.
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Add vegetables: Add the chopped onion, salt, and pepper. Cook for about 4 minutes, stirring regularly. Add the garlic, sliced carrots, celery, bay leaf, and dried oregano. Cook for another 5 minutes, stirring frequently.
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Simmer: Add the diced tomatoes, water, and white beans. Increase the heat and bring to a boil; let it boil rapidly for 3 minutes. Reduce heat to medium-low, cover with a lid, and simmer for 30 minutes.
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Serve: Ladle the soup into bowls and finish each serving with a drizzle of extra virgin olive oil. Serve warm with crusty bread.
