When winter arrives in Greece and temperatures dip, one dish reliably warms homes and hearts: fasolada. Known as Greece’s national bean soup, this comforting classic is a symbol of simplicity, nourishment, and tradition—especially welcome during cold December days.
A Soup Rooted in Greek Tradition
Fasolada has been enjoyed for centuries, tracing its origins back to ancient Greece when legumes were a dietary staple. Affordable, filling, and deeply satisfying, it reflects the essence of Greek home cooking: honest ingredients, slow preparation, and shared meals.
What Makes Fasolada Special
Fasolada is built around white beans simmered gently in a tomato-based broth with olive oil, onions, carrots, and celery. While recipes vary slightly from household to household, the generous use of extra virgin olive oil is what gives the soup its signature richness and Mediterranean depth.
Ingredients
(Serves 4–6)
- 500g dried white beans (such as navy or cannellini)
- 1 large onion, finely chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 2–3 cloves garlic, minced (optional)
- 400g canned crushed tomatoes or fresh grated tomatoes
- 4–5 tablespoons extra virgin olive oil
- 1 bay leaf
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- Water (or light vegetable broth)
Optional additions: chili flakes for heat, a drizzle of lemon juice, or fresh parsley for serving.
How to Prepare Fasolada
- Soak the beans
Place the dried beans in a large bowl, cover with plenty of water, and soak overnight. Drain and rinse before cooking. - Pre-cook the beans
Add the soaked beans to a pot, cover with fresh water, and bring to a boil. Simmer for about 30 minutes, then drain. This helps create a cleaner, creamier soup. - Build the base
In a large pot, heat the olive oil over medium heat. Sauté the onion until soft and translucent. Add carrots, celery, and garlic, cooking for a few minutes until fragrant. - Add tomatoes and seasoning
Stir in the crushed tomatoes, bay leaf, oregano, salt, and pepper. Let the mixture simmer for 5–10 minutes to develop flavor. - Simmer the soup
Add the beans back to the pot and cover with water or vegetable broth. Bring to a gentle boil, then reduce heat and simmer for 45–60 minutes, until the beans are tender and the soup thickens naturally. - Finish and serve
Adjust seasoning, remove the bay leaf, and drizzle with extra olive oil before serving.
Why Fasolada Is Perfect for December
Fasolada is warming, nutritious, and deeply comforting—exactly what’s needed during winter. Rich in plant-based protein and fiber, it’s a wholesome meal often served with crusty bread, olives, or pickled vegetables.
A True Taste of Greek Winter
More than just food, fasolada is a reminder of Greek winter evenings, family tables, and the beauty of simple, slow-cooked meals. One bowl captures the soul of Greece in December—warm, generous, and timeless.
