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Greek

Fasolada

Vegetarian

Φασολάδα · Fasoláda

A thick Greek white bean soup simmered with carrot, celery, onion and tomato and enriched with a generous pour of olive oil — often called the national dish of Greece.

Fasolada is a Greek soup from Greece, ready in about 55 minutes and made with white beans (canned) and olive oil. It serves 4 and is rated beginner to cook.

Start cooking
A serving of Fasolada
Photo: Miansari66 / Wikimedia Commons · CC0-1.0
Prep
10 min
Cook
45 min
Total
55 min
Serves
4
Level
Beginner
Calories
410

Ingredients

4 servings

Equipment

Method

  1. Step 1

    Gently cook the onion (opens in a new tab), carrot (opens in a new tab), celery (opens in a new tab) and garlic (opens in a new tab) in half the oil until softened.

    Onions frying golden in a pan
    How it looks · Photo: Magda Ehlers on Pexels

  2. Step 2

    Stir in the tomato paste (opens in a new tab), then add the tomatoes, beans, bay leaf (opens in a new tab) and water. Bring to the boil, then simmer gently, partly covered, until the vegetables are very tender and the soup has thickened.

    • 30 min
    • low heat

  3. Step 3

    Add the remaining oil, salt and pepper (opens in a new tab) and simmer for 5 minutes more. Mash a few beans against the side of the pot to thicken if you like, and scatter with parsley (opens in a new tab).

    • 5 min
    • low heat
    Potatoes being mashed
    How it looks · Photo: Mateusz Feliksik on Pexels

About this dish

Origin
Greece · Well documentedMore food from Greece
Dish
Lunch · Dinner · Soups · Main courses
Cooking method
Simmered
Taste
earthy, savoury, mild
Diet
Vegan · No gluten ingredients · Dairy-free · No nut ingredients
All labelsVegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Whole-food focused · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Mediterranean-style
Worked out from the ingredients. How labels work
Good for
One-pot · Budget-friendly · Make-ahead · Freezer-friendly
Cook more with
White beans (canned) · Onion · Carrot · Celery · Garlic · Tomato paste
Techniques
Boiling · Simmering

Allergens

  • Contains: Celeryfrom celery

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

410 kcal per serving

Calculated

1 serving ≈ 587 g · recipe makes 4

Where the energy comes from

  • Protein 14%
  • Carbohydrate 46%
  • Fat 40%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy410 kcal70 kcal
Protein14.7 g2.5 g
Carbohydrate48.3 g8.2 g
Net carbohydrate36.6 g6.2 g
Sugars5.7 g1 g
Added sugars0 g0 g
Fibre11.6 g2 g
Fat19 g3.2 g
Saturated fat2.7 g0.5 g
Trans fat0 g0 g
Cholesterol0 mg0 mg
Sodium1009 mg172 mg
Salt equivalent2.5 g0.4 g
Vitamins & minerals per serving
Potassium
1194 mg
Calcium
205 mg
Iron
6.3 mg
Magnesium
115 mg
Vitamin A (RAE)
271 µg
Vitamin C
13 mg
Vitamin D
0 µg
Vitamin B12
0 µg
Folate (DFE)
140 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: parsley.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Adding some of the olive oil at the end keeps its fresh, fruity flavour.

Common mistakes

  • Skimping on the olive oil — it is what gives fasolada its body and richness.

Serve with

  • Serve with bread, olives, feta and pickled peppers or raw onion.

Storage

  • Keeps 4 days in the fridge or 3 months frozen.

Reheating

  • Reheat gently, adding a splash of water.

Variations

  • With dried beans: Soak 400 g dried beans overnight and simmer them in fresh water for about an hour before adding the vegetables.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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