Directions
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1
Soften the vegetables fully
Heat the olive oil in a large pot and cook the diced onion, carrots, and celery for 8 minutes, until softened - taking the time to properly soften these vegetables builds the sweet base this simple soup relies on.
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2
Add the beans and liquid
Add the drained, soaked white beans, crushed tomatoes, water, and bay leaf to the pot.
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3
Simmer until the beans thicken the broth naturally
Bring to a boil, then reduce heat and simmer partially covered for 50-60 minutes, until the beans turn completely tender and the broth has thickened on its own from the starch they release - fasolada needs no flour or cornstarch, just time.
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4
Season to taste
Season with salt and pepper, tasting and adjusting as needed.
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5
Serve generously drizzled with olive oil
Ladle into bowls and finish each with a generous, unapologetic drizzle of good olive oil - this final drizzle is traditional and adds a rounded richness the soup needs. Serve with crusty bread.
Nutritions
Fasolada is sometimes called Greece's national dish, a simple but deeply satisfying white bean soup with tomatoes, carrots, and celery, finished with a generous pour of good olive oil.
Simmering the beans slowly with the vegetables until they're completely tender allows the broth to thicken naturally, becoming rich and hearty without any added thickener.
Looking for more? Browse our full collection of Greek and Soup recipes here at Divine Food Recipes.
How to prepare this dish
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