Monday, October 18 2021
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Greek fasolada: how to cook it!

Greek bean soup (Fasolada) is highly nutritious and filling. Beans are rich in fiber, high in protein, iron, vitamin B and our traditionan fasolada is perfect for winter flu!

Olive oil is one of the primary foods associated with the heart-healthy Mediterranean diet and when olive oil is consumed raw, the food keeps its precious vitamins, so when preparing this Greek bean soup, add the olive oil towards the end of cooking time.


Here is the recipe:



500g dry white beans (18 ounces)

3–4 carrots, finely chopped

1 large red onion, finely chopped

3 stalks of celery, finely chopped

130ml extra virgin olive oil (1/2 cup)

2 tbsps tomato puree

a pinch of paprika (hot or sweet, according to preferance)

salt and freshly ground pepper





Place the beans in a saucepan with plenty of cold water to cover them. Leave them in the water for all the night. In the morning, bring to the boil, turn the heat down to medium and parboil for 30-35 minutes, until slightly tender. Drain in colander and set aside.

Finely chop the onion, celery and carrots. Add 3-4 tbsps of olive oil in a deep pan, add the chopped vegetables and blend. Sauté for about 2 minutes and add the tomato paste and continue sautéing for a minute.

Add the parboiled beans in the pan and pour in enough boiling water to cover the beans and little bit more and blend lightly. Place the lid on and simmer the fasolada for about 35 minutes, until the beans are tender.

Towards the end of cooking time, pour in the remaining olive oil and season with salt and pepper. Boil for a few more minutes, until the soup becomes thick and creamy.

And of course, don't forget to finish it with feta!