Fasolada (Φασολάδα)
Overview
Fasolada is a Greek white bean soup cooked with tomato, carrot, celery and onion, enriched with a generous amount of olive oil. The beans are cooked slowly until creamy, and the oil and tomato turn the broth thick and orange. It is a simple, nourishing dish often called the national food of Greece, eaten with bread, olives, feta or salty fish. Because it contains no animal products, it is a traditional choice during fasting periods of the Orthodox calendar. A squeeze of lemon is a common addition.
History
Bean soups have been eaten in Greece since ancient times, although the white beans used today came from the Americas. Fasolada became a staple of Greek home cooking because beans were cheap and kept well, and it fitted the many meatless fasting days observed by the Orthodox Church. It is often described affectionately as the soup that fed generations of Greeks.
Main ingredients
White beans, olive oil, tomato, carrot, celery, onion. The soup is built on tomato and bean broth and is usually served hot. Diet: vegan; usually gluten-free.
Explore: Bean soups · Tomato soups · More soups from Greece
Recipe
Method
- 15 min
Boil the soaked beans for 5 minutes, drain and rinse.
- 240 min
Cover with fresh water and simmer for 40 minutes.
- 340 min
Add vegetables, tomatoes and olive oil and simmer for 40 minutes more until creamy.
- 4
Season and serve with parsley.
- ✓
Serve. About 1h 45m from start to bowl.
Pictures
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
