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Fasolada served in a black bowl with a spoon and two toasted bread slices.
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Greek White Bean Soup- Fasolada

Fasolada also known as Fasolatha is a delicious, vegan white bean soup from Greece. It's made with some very basic ingredients but is full of flavors. This classic Greek soup is considered one of the National dishes of Greece.
Course Soup
Cuisine Greek, Mediterranean
Diet Gluten Free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Bean soaking time 7 hours
Total Time 1 hour 30 minutes
Servings 5
Calories 315kcal
Author Vandana Chauhan

Equipment

  • 1 Large cooking pot
  • 1 Grinding jar or food processor
  • Knife
  • Chopping board

Ingredients

  • 1.5 cups dried white beans
  • ½ brown onion finely chopped
  • 4-5 garlic cloves finely chopped
  • 1 medium carrot chopped
  • 1 celery stalk chopped
  • 2 tablespoons finely chopped fresh dill
  • 1.5 tablespoons tomato paste
  • Juice of ½ a large lemon around 4 tablespoons, adjust to taste
  • 1 bay leaf
  • ½ tablespoon dried oregano
  • ½ teaspoon paprika
  • ¼ teaspoon ground black pepper
  • Salt to taste
  • 8 cups vegetable stock
  • 1 + 2 tablespoons extra virgin olive oil

Instructions

  • Wash and soak dried white beans in water for at least 7 hours. After 7 hours, discard the water in which the beans were soaked and rinse the beans again. Keep them aside.
  • Heat 1 tablespoon of olive oil in a cooking pot. Add chopped onion, carrot, celery, and minced garlic. Cook until the onion turns translucent.
  • Add bay leaf, paprika, oregano, and tomato paste. Saute for a minute.
  • Add soaked white beans, mix, and saute for another minute.
  • Add vegetable stock. Mix and cover the pot. Cook covered on medium heat for around an hour or until the beans are cooked. Keep on checking and stirring in between to make sure that the beans are not sticking to the pot.
  • Take around a ladleful of white beans from the pot and put it in a grinding jar. Add lemon juice, 2 tablespoons of olive oil, salt, and black pepper. Allow the mixture to cool down a bit and then make a paste.
  • Transfer the paste to the pot and cook the soup for another 8-10 minutes. Turn off the heat. Remove the bay leaf.
  • Garnish with chopped dill.

Video

Notes

  • Soak the beans for a minimum of 7 hours and make sure that the water is at least 2 inches above the level of the beans. The beans grow in size after getting soaked in water. If you don't add enough water, they will come out of the water after a few hours and then won't get soaked properly.
  • To fasten the process of soaking the beans, soak them in hot water.
  • Before making the white bean paste, allow the beans to reach room temperature. Since we are also adding olive oil and lemon juice to the paste, the beans will reach room temperature quickly.
  • Traditionally, this soup is made with a lot of olive oil but I have added it in moderation. If you want, you can use more olive oil.
  • Flavor the soup with the seasonings of your choice.
  • If you prefer slightly spicy soup, add chili flakes to it.
  • More recipe tips and tricks are shared in the post above, please follow them to make this recipe.

Nutrition

Calories: 315kcal | Carbohydrates: 46g | Protein: 15g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 1568mg | Potassium: 1236mg | Fiber: 10g | Sugar: 6g | Vitamin A: 3070IU | Vitamin C: 4mg | Calcium: 171mg | Iron: 7mg