Greek
Fasolada
Greek white bean and vegetable soup
A homely Greek soup of white beans, tomato, carrot, celery and olive oil, simmered until creamy and comforting.
Bright, satisfying and built for real life.
This recipe brings together the generous flavours of Greek cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.
The recipe
Fasolada
Ingredients
Main
Method
- 1
Soften the onion, carrot and celery in half the olive oil.
- 2
Stir in the tomato paste, chopped tomatoes, beans, bay and water.
- 3
Simmer gently until the vegetables are tender and the broth has thickened.
- 4
Season with oregano and finish with the remaining olive oil.
Fasolada is a Greek bean soup built from economical pantry ingredients and generously finished with olive oil.
Storage
Refrigerate leftovers promptly in a sealed container for up to 3 days.
Freezing
Freeze only when the finished texture remains suitable; thaw overnight in the refrigerator.
Reheating
Reheat gently until piping hot throughout, unless traditionally served at room temperature.
Keep cooking
You might also like
45 minBalearic · Stovetop
Oliaigua amb Figues
A gentle Menorcan tomato, onion and pepper soup traditionally served warm with bread and fresh figs.
95 minGreek · Oven
Gemista
Greek tomatoes and peppers filled with herbed rice and baked with olive oil until tender and caramelised.
60 minLebanese · Stovetop
Loubieh bi Zeit
Lebanese green beans slowly braised with tomato, onion, garlic and olive oil and served cool.