Fasolada
This traditional Greek white bean soup is a hearty and nutritious plant-based meal. Made with simple ingredients, it offers a comforting and flavorful experience. It's perfect for a satisfying lunch or a light dinner.
An original recipe by Forkin
- Total time
- 1 hr 15 min
- Serves
- 4
- Difficulty
- Medium
Allergen information: may contain celery. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 250 gdried cannellini beans, soaked overnight and drained
- 1 pcsyellow onion, finely chopped
- 2 pcscarrot, finely diced
- 2 pcscelery stalk, finely diced
- 3 clovegarlic, minced
- 400 gcrushed tomatoes
- 1,000 mlvegetable broth
- 3 tbspolive oil
- 1 pcsbay leaf
- 1 tspdried oregano
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
garnish
- 2 tbspfresh parsley, chopped
Equipment
ladle · large pot · knife · cutting board
The method
Step by step
- 1
If using dried beans, ensure they have been soaked overnight and drained thoroughly. Alternatively, use canned beans, rinsed well.
Cook’s note: Soaking dried beans reduces cooking time and can aid digestion.
- 2
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
About 1 min
- 3
Add the onion, carrot, and celery to the pot and sauté for 5-7 minutes until softened, stirring occasionally.
About 7 min
Cook’s note: Don't rush this step; softening the vegetables builds a strong flavor base.
- 4
Stir in the garlic and cook for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic, as it can turn bitter.
- 5
Add the soaked and drained cannellini beans, crushed tomatoes, vegetable broth, bay leaf, and dried oregano to the pot.
About 2 min
- 6
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 45-60 minutes, or until the beans are tender.
About 1 hr
Cook’s note: The cooking time will vary depending on the age and type of beans.
- 7
Season the soup with salt and black pepper to taste.
About 1 min
Cook’s note: Taste and adjust seasonings as needed, adding more salt if necessary.
- 8
Remove the bay leaf before serving.
- 9
Ladle the fasolada into bowls and garnish with fresh parsley.
About 1 min
Cook’s note: Serve with crusty bread for dipping.
Keep it good
Store leftover fasolada in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat or in the microwave until warmed through, adding a splash of water or broth if too thick.
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