Allergens: Gluten-Free | Dairy-Free | Nut-Free | Vegan | High-Fiber
Cuisine: Greek
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Fasolada is often called the “national dish of Greece,” and for good reason. This humble white bean soup traces its roots back to ancient times, offering both nourishment and simplicity. Traditionally made with white beans, olive oil, tomato, carrots, celery, and herbs, fasolada is a shining example of Mediterranean diet principles: plant-based, fiber-rich, and deeply satisfying. Served with crusty bread or olives on the side, this one-pot wonder is a cornerstone of Greek comfort cooking, especially during fasting seasons.

Ingredients (Serves 4–6)

• 1½ cups dried white beans (or 2 cans, rinsed)
• 1 large onion, chopped
• 2 carrots, sliced
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 4 tbsp olive oil
• 2 tbsp tomato paste
• 6 cups vegetable broth or water
• 1 tsp dried oregano
• 1 bay leaf
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• Lemon wedges, for serving

Instructions

1. Prep Beans:
   • Soak dried beans overnight and drain (skip if using canned).
2. Sauté Vegetables:
   • In a large pot, heat olive oil. Sauté onions, garlic, carrots, and celery until soft (5–6 minutes).
3. Build the Soup:
   • Add tomato paste, oregano, and bay leaf. Stir for 1–2 minutes. Add beans and broth. Bring to a boil.
4. Simmer:
   • Reduce heat and simmer uncovered for 60–75 minutes (30 if using canned beans), until beans are tender and soup is thickened.
5. Finish:
   • Season with salt and pepper. Garnish with parsley. Serve hot with lemon wedges and optional bread.

Dietary Substitutions & Allergen Swaps

• Low-Carb: Replace beans with cauliflower and zucchini; shorten cooking time.
• Oil-Free: Sauté veggies in broth or water.
• Spicy Variation: Add red pepper flakes or smoked paprika.

Chef’s Tips

• Olive Oil Finish: A drizzle of high-quality olive oil before serving enhances flavor and authenticity.
• Make Ahead: Tastes better the next day! Store in the fridge up to 4 days.
• Freezer-Friendly: Freeze in batches for up to 2 months.

Wine Pairing

Pair Fasolada with a crisp, citrusy Assyrtiko from Greece or a dry Rosé to complement its earthy notes.

Nutrition Information (Per Serving)

Frequently Asked Questions

Q: Can I use canned beans?
A: Yes—just rinse and reduce simmering time to 30 minutes.

Q: Is Fasolada traditionally vegan?
A: Absolutely. It’s a staple of Orthodox fasting periods, so no animal products are used.

Q: What’s the best bean type?
A: Cannellini or navy beans are traditional, but any creamy white bean works well.

Q: Can I make this in a slow cooker?
A: Yes—add all ingredients and cook on low for 6–8 hours.

🇬🇷🥣 Bring a warm bowl of Greek comfort into your home with this Fasolada recipe! Don’t forget to tag @simplycookingx using #GlobalCuisineSeries — we love seeing your healthy comfort dishes!