Nothing seems more perfect on a chilly winter’s day than a hearty and rustic Greek bean soup, known as Fasolada. Indeed, Fasolada is the national cuisine of Greece – it’s simple, healthful, and incredibly soothing! This is the real deal recipe for Greek bean soup, a staple meal that has fed families for decades!
Because of its widespread popularity, Fasolada has been referred to as the “national food” of Greece. You can customize it to your exact liking with a plethora of additional possibilities. Just the beans and a few additional ingredients are used for flavor in this straightforward dish. Fasolada is one of Greece’s most beloved varieties of soup. With so many healthy ingredients, it’s a fantastic way to increase your consumption of vitamins and minerals.
Origin and History
- Ancient Roots: Often hailed as Greece’s national cuisine, Fasolada has ancient roots. It is thought to have been a mainstay of the ancient Greek diet. Today Fasolada is especially important during the Eastern Orthodox Church’s fasting periods.
- Mediterranean Influence: Similar to several Greek cuisines, Fasolada finds its inspiration in the Mediterranean diet, which prioritizes legumes, fresh vegetables, and olive oil.
- Economic Factors: Fasolada has been a popular and affordable food for a wide variety of people throughout history due to the components’ cost and simplicity, such as beans and vegetables.
Nutrition Information For Fasolada
Fasolada, or Greek bean soup, is a hearty and satisfying dish. Because beans are high in fiber, they prolong feelings of fullness when paired with water or other liquids. Fasolada soup, which is rich in protein, iron, and vitamin B, is an excellent remedy for wintertime illness.
Key Ingredients For Greek Bean Soup
For the soup to taste great and have the appropriate consistency, use the right beans. Medium sized dry white beans are the choice. Fresh dried beans that haven’t been stored for too long are required for the ideal Greek bean soup. It will take a lot of boiling time to get the right texture out of stale beans. The result will be beans that do not soften and are too tough to eat. Good beans have a smooth, unbroken surface.
Serving Suggestions
Toasted bread and a light olive oil drizzle are common accompaniments to Fasolada along with feta cheese or tirokafteri. The vegetarian version is more conventional, though some varieties could incorporate meat. Some cooks prefer to put sausage in the pot, or serve it as a side dish.
Tasted and appreciated for generations, this filling and healthy soup is a representation of Greek culinary legacy, embodying the very essence of Greek cuisine. Simple, nutritious and hearty!
Fasolada (Greek Bean Soup)
Ingredients
- 500 gr dry white kidney beans or cannellini beans or navy beans 18 ounces
- 3 carrots chopped or rounds
- 2 large white onion finely chopped
- 3 stalks of celery chopped
- 2 garlic clove finely chopped
- 1/2 bunch celery leaves
- 3 tbsp extra virgin olive oil
- 400 gr fresh tomato grated, optional
- 1 tbsp tomato paste if not using fresh tomato, use 2 tbsp
- a pinch of red pepper flakes
- 1/2 tsp salt and freshly ground pepper to taste
Instructions
- Prep the beans: The medium sized white beans need to be soaked in water for a period of at least 8 hours. Many cooks choose to allow the beans to soak in a bowl overnight before cooking. It is convenient. Wash the beans well. Place the beans in a bowl and fill the bowl with water. The beans will absorb the water overnight and expand. Be sure to fill with enough water! If time is short, allow the beans to soak at least 8 hours. Cooking time may be a bit longer if the beans have not soaked well.
- Finely chop the onion, celery and carrots, prepare the garlic.
- Grate the fresh tomatoes (optional), add tomato paste and mix well in a bowl OR use just the tomato paste as instructed.
- Drain the beans well.
- Fill a pot with 9 cups of water and place the beans in the pot. Place the pot on medium to high heat. Always heat up the beans with the water. Placing beans into an already boiling pot of water is a no-no.
- Bring water to a boil and boil the beans for 10 minutes. Skim the white froth and any "dead beans or bean shells" from the top.
- Add the tomato mix, onion, carrot, garlic, celery, celery leaves, olive oil, salt and pepper to the pot of beans. Mix well and allow to cook for 10 to 15 minutes on medium to high heat.
- Lower the heat to medium and cook the beans until tender. Time may vary according to the quality of the bean, but do allow at least one hour or so.
- When the beans are cooked to your satisfaction, the soup is ready!
- Serve this traditional Greek bean soup (fasolada) while still steaming hot with a drizzle of olive oil and of course some village bread. Enjoy!
