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A bowl of Fasolada, Greek white bean soup with olive oil, carrots, and celery

Fasolada (Greek Bean Soup)

Kastra Recipes Staff
Fasolada is a traditional Greek white bean soup, renowned for its hearty flavor and wholesome ingredients. Made with tender white beans, fresh vegetables, and rich olive oil, it's a comforting dish perfect for any season.
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Resting Time 10 minutes
Total Time 1 hour 50 minutes
Course Soup
Cuisine Greek
Servings 6 Servings
Calories 400 kcal

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!
Keyword fasolada, Greek bean soup, traditional Greek soup, white bean soup