# Greek Fasolada White Bean Soup > Fasolada is a thick Greek soup made with **white beans**, carrots, celery, onions, and tomatoes, with **olive oil** as its most generous ingredient. Described as the Greek national dish, it is completely vegetarian. **Greek Cuisine · 110 min · 6 servings · 320 kcal per serving** Fasolada is a simple and inexpensive Greek winter dish that relies on the quality of olive oil more than anything else. In Greece, they say that the amount of oil you think is exaggerated is actually the right amount. ## Ingredients - 500 g — dry white beans soaked - 3 — carrots chopped - 3 stick — celery chopped - 2 — onions minced - 4 clove — garlic minced - 400 g — crushed tomatoes - 2 tbsp — tomato paste - 150 ml — extra virgin olive oil - 2 — bay leaves - 1 tsp — dried oregano - 1 bunch — parsley chopped - 1 tsp — salt - 1 — lemon for serving ## Method 1. **Soaking** — Soak the beans in plenty of water for **8-12 hours**, changing the water halfway through. Soaking cuts the boiling time in half and significantly reduces gas. Drain and rinse them. 2. **Initial Boiling** — Boil the beans in fresh water for **30 minutes** without salt, and skim off the foam that rises in the first 10 minutes. Drain them and keep the cooking water — you will use it as broth. 3. **Vegetable Base** — Sauté the onions, carrots, and celery in **half the amount of olive oil** over low heat for **15 minutes** until they soften and sweeten. This slow work gives the soup its deep sweetness. 4. **Tomatoes** — Add the garlic for a minute, then the **tomato paste and sauté for 2 minutes**, followed by the crushed tomatoes, bay leaves, and oregano. Simmer for **10 minutes**. 5. **Long Simmer** — Add the beans and cooking water until they are covered by **3 cm**, and leave them on low heat for **1 hour** until completely tender. Add the **salt in the last 15 minutes** — doing it early toughens the skins. 6. **Natural Thickening** — Mash **a cup of beans** with the back of a ladle on the side of the pot and return them. The released starch gives the soup its signature thick texture without any added starch. 7. **Finishing Oil** — Turn off the heat and pour in the **remaining olive oil** (75 ml) and stir. The oil added at the end retains its full aromatic flavor — and that is what makes Fasolada special. Sprinkle with parsley. 8. **Serving** — Serve hot in deep bowls with **lemon juice**, bread, olives, and feta cheese on the side. It tastes even better the next day. ## Tips - Salt in the last 15 minutes; adding it early prevents softening. - Mash part of the beans for a naturally thick texture. - Half the oil at the beginning and the other half after turning off the heat. - Don't skimp on the olive oil — it is the primary flavor of the dish. - Tastes even better on the second day. ## FAQ ### Can I use canned beans? Yes for a quick fix — rinse them well and add them only in the last 20 minutes with vegetable broth instead of the bean cooking water. The result is less deep because dry bean cooking water gives a distinct flavor and texture. ### Why didn't the beans soften? Either the salt or the tomatoes were added too early — both toughen the skins. Boil the beans half-tender **before** adding the tomatoes, and put the salt in the last 15 minutes. Or the beans are very old. ### Can I add meat? Traditional Fasolada is completely vegan, and that is part of its identity. But you can add sliced sausage or pieces of meat if you like — just change its name because it becomes a different dish to Greeks. ### How long does it keep? 4 days in the fridge and it gets better every day. It freezes for 3 months. Reheat on low heat with a splash of water because it thickens in the fridge, and add a drizzle of fresh olive oil when serving. --- Source: https://hanakoleah.com/en/greek-cuisine/greek-fasolada-white-bean-soup Edited by: Marwa Mohamed Last updated: 2026-11-04