Best 3 Fasolada Greek Bean Soup Recipes

Fasolada is a traditional Greek soup made with dried white beans, vegetables, herbs, and spices. In Greece, it is known as "fasolatha" and is served as a main course or a side dish. Fasolada is believed to have originated in ancient Greece, and it has been passed down through the generations. It is a hearty and flavorful soup that is enjoyed by people of all ages. Greek bean soup is a delicious and nutritious meal that can be enjoyed as a main course or as a side dish. This soup is filled with healthy ingredients like beans, vegetables, and herbs, and it's also a good source of protein and fiber.

Let's cook with our recipes!

HOW TO MAKE TRADITIONAL GREEK BEAN SOUP (FASOLADA)

How to make Traditional Greek Bean Soup (fasolada) image

A hearty bean soup to warm you up on a cold fall or winter night.

Provided by Marilena Leavitt

Categories Soup

Time 2h

Yield 6

Number Of Ingredients 17

Ingredients

8 oz. dried Navy or Cannellini beans
6 cups of fresh water
1 sm. red onion, chopped
2 med. celery stalks (with their leaves), thickly sliced
2 med. carrots, thickly sliced
2 med. garlic cloves, minced
⅓ cup extra virgin olive oil
2 large bay leaves
1½ cups tomato passata, like Pomi (or thick crushed tomatoes)
1 TBSP. tomato paste
1 med. Yukon gold potato, cubed
½ tsp. dried Greek oregano
¾-1 tsp. sea salt
--- freshly ground pepper
--- red pepper flakes
1-2 TBSP. vinegar
⅓ cup extra virgin Greek olive oil

Steps:

Pick over and rinse the beans, discard malformed or stone-like ones. Soak the beans for at least 8 hours or overnight (preferably).
The next morning, drain and rinse the beans. Place them in a large pot with just enough fresh water to cover them. Bring to a boil. You will notice that white foam will rise to the surface of the water. Remove it with a spoon and then drain the beans in a colander. (This step is necessary to get rid of the impurities and it also makes the beans much easier on your stomach!)
Place the beans back in the pot with the six cups of fresh water. Bring to a boil, reduce the heat to medium-low, and simmer for about 30 minutes. While the beans cook, prep the vegetables.
Add the onion, celery, carrots, garlic, ⅓ cup of olive oil and bay leaves to the pot. Simmer, partially covered for about 30 minutes, stirring occasionally.
Next, add the tomatoes, tomato paste, potato and the seasoning. Cover the pot partially and continue simmering for about 30 minutes more, or, until the beans are very tender and the soup is thick and creamy (*see note). Check to see if a little more liquid is needed, and if it does add a little warm water. The consistency of the soup should be thick.
Just before removing from the heat, discard the bay leaves and stir in the vinegar and the remaining ⅓ cup of olive oil. Taste and adjust the seasoning.
Serve hot with some hearty bread, seasoned olives and Greek Feta cheese.

FASOLADA (VEGETARIAN GREEK BEAN SOUP)

Fasolada (Vegetarian Greek Bean Soup) image

A simple, hearty, country meal for a cold winter's night. Add a nice Horiatiki (Greek Country Salad) and a flat bread and you have just transported yourself to Greece for dinner.

Provided by Marsha Gardner

Categories Bean Soups

Number Of Ingredients 10

Ingredients

1 lb dried white beans, navy, great northern, your choice
1 large yellow onion, roughly chopped
3 large carrots, peeled and sliced
2 celery stalks, strings removed and sliced
3 medium ripe tomatoes or 15.5 ounce can peeled tomatoes
2 Tbsp tomato paste
5 Tbsp olive oil, extra virgin
2 bay leaves
handful of fresh flat leaf parsley
kosher salt and freshly ground black pepper to taste

Steps:

1. Soak bean in water overnight. Drain the beans and place in a large saucepan. Cover with cold water and bring to a boil, skimming off any froth with a slotted spoon.
2. Add all the other ingredients except the salt and pepper, and simmer for 1 1/2 hours or until tender. Allow to cool slightly, season with salt and pepper, and ladle onto bowls. Serves 6 to 8

FASOLADA (GREEK BEAN SOUP)

Fasolada (Greek Bean Soup) image

Very homey and comforting - especially on a cold day, when you want a more 'stick-to-your-ribs' type soup. This is definitely better made a couple of days in advance, so perfect to make over a quieter weekend to enjoy during a busier working week. The cooking time is approximate as it will depend on how old your beans are, how long you've soaked them, and how you cook them (I use a pressure cooker to cook the beans and then proceed with the rest of the recipe in a standard soup pot).

Provided by evelynathens

Categories Beans

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

1/2 kg dried navy beans, soaked overnight (cannelini beans are traditional in greece)
1/2 cup olive oil
4 tablespoons tomato paste
2 garlic cloves, minced
1 1/2 cups onions, cut in small dice
1 1/2 cups celery, cut in small dice
1 1/2 cups carrots, cut in small dice
1 1/2 cups potatoes, cut in small dice
1/3 teaspoon red chili pepper flakes
salt and pepper
Tabasco sauce
Tabasco jalapeno sauce (jalapeno)
grated parmesan cheese

Steps:

Cook the beans until tender. Drain.
In a soup pot, add beans and enough water to cover beans plus 3 extra cups of water. Bring to a simmer. Add remaining ingredients, season to taste with salt and pepper, and simmer until vegetables are cooked through, and soup has thickened, about 20 minutes. (greeks like soft veggies, you may want your soup cooked slightly less if you like crispier veggies). This soup only improves over the next few days, so go ahead and make it way before you plan to eat it.
Note: At the table, I like to serve this with the choice of regular Tabasco, and the green (jalapeno) version, for people to add to their bowls as per their liking. I like a couple of drops of the red Tabasco, and a bit heavier on the green for more herbal notes. Also, for a more European flavour, a generous sprinkling of grated parmesan cheese at the table is divine.

Fasolada:

Use Dried Beans: Using real, uncooked, and unsoftened legumes to make the dish more nutritious because they are a good source of vitamins, iron, phosphorus, and magnesium.
Soaking Is Key: Properly soaking the legumes is an essential stage in achieving a well-cooked dish and preventing indigestion. Soaking allows the legumes to soften and to get rehydrated, significantly cutting down on the cooking time and making them more digestible.
Use Good Quality Olive Oil: Olive oil plays a vital role in the final taste of the dish. Using good quality extra virgin oil is highly recommended.
Use Vegetable or Meat Broth: If you are going the vegetarian route, then I recommend using homemade or store-bought quality low-sodium quality stock made from quality water, celery, carrots, onions, and herbs.
Use Quality Canned Tomatoes: Using top-quality canned tomatoes is the second best option after using fresh plum tomatoes. Canned tomatoes are available all year round and are a less expensive option while still providing good quality ingredients for your dish.
Herbs, Spices, and Vegetables: For the best results, make use of quality herbs and spices. If you are unable to find them in stores near you, consider cultivating them in your home garden.

Conclusion:

Fasolada is a delicious Greek Bean Soup that is rich in protein and is perfect for cold days. It is easy to prepare, and is a great meal for both lunch and dinner. The combination of flavors in this traditional Greek staple is sure to keep you coming back for more.