Greek bean soup (fasolada)

    1 day 2 hours 45 min

    Fasolada, pronounced fasolatha, is a traditional soup mainly found in Greek villages. A large pot would be kept on top of the stove all day. It should be served just lukewarm with crusty bread and olive oil.

    Northamptonshire, England, UK
    11 people made this

    Serves: 8 

    • 500g dried beans (larger ones are best)
    • 2L water
    • 110ml olive oil
    • 1 large potato, peeled and cubed
    • 1 large onion, sliced
    • 2 carrots, diced
    • 2 sticks celery, diced
    • 1 (400g) tin chopped tomatoes
    • 1 tablespoon tomato puree
    • 2 or 3 chicken stock cubes
    • 3 bay leaves
    • 1 tablespoon balsamic vinegar
    • 3 cloves garlic, crushed
    • salt and black pepper to taste
    • 2 tablespoons plain flour
    • 1 to 3 sprigs flat parsley

    Prep:30min  ›  Cook:2hr15min  ›  Extra time:1day soaking  ›  Ready in:1day3hr45min 

    1. Soak the beans for 12 hours overnight in lots of cold water. Don't soak longer or they will break up.
    2. Drain the beans, place in a large saucepan and add the 2 litres of water and the olive oil. (It is important that no salt or tomatoes are added to the beans before they are cooked, otherwise the beans will go hard.) Bring to the boil and simmer for 1 hour.
    3. When the beans are tender add the potato, onions, carrots and celery, tinned tomatoes, tomato puree, chicken stock cubes, bay leaves, balsamic vinegar and crushed garlic. Season with salt and pepper. Simmer for 1 hour.
    4. Thicken a little with flour mixed with a little warm water, if needed. Simmer for another 15 minutes. Adjust seasoning and serve with the parsley after leaving to cool slightly.

    Cook's note

    Do not add salt or tomatoes until the beans are cooked. They will go hard if you do. Easily make this a vegetarian dish by using vegetable stock cubes instead of chicken.

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