Greek Fasolada(Dry Beans Soup)
A hearty Greek dry beans soup with rich tomato and vegetable flavors, perfect for comforting meals and suitable for vegetarians and family gatherings.
Ingredients
Instructions
- Soak the dry large beans in water overnight.
- Next morning, strain the beans.
- Put the beans in a saucepan with 2 liters of water and simmer until they become soft, but not fully boiled.
- Add the chopped onion, carrots, celery, salt, and pepper to the beans.
- After ten minutes of boiling, add the tomato sauce and olive oil.
- Continue boiling until the beans are really soft, adding a little water if needed during cooking.
- Serve the soup hot, garnished with olives and Greek Feta cheese.
Tips & Substitutions
For enhanced flavor, sauté the onions in olive oil before adding them to the beans. If you're short on time, you can use canned beans instead of dry; just reduce the simmering time. For a twist, add some diced sweet peppers or a bay leaf during cooking. Adjust salt towards the end to prevent beans from becoming tough.
Serving Suggestions
Serve fasolada hot, garnished with olives and crumbled Greek Feta cheese for a traditional touch. This soup pairs beautifully with a side of Zesty Marinated Salad or a simple crusty bread. For a heartier meal, consider serving it alongside Mediterranean recipes like Eggplant Tidbits or Potato Salad With Cucumbers And Tomatoes for a delightful spread.
Storage & Reheating
Store any leftover fasolada in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm on the stovetop with a splash of water to loosen the consistency or microwave in short bursts until heated through. Freezing is also an option; just ensure it's completely cooled before transferring to a freezer-safe container.
Nutrition & Diet Analysis (per serving)
Each serving of Greek Fasolada(Dry Beans Soup) contains roughly 149 calories, with 4g protein, 27g carbohydrates, and 4g fat. It is an excellent source of vitamin A (79% of the Daily Value), vitamin C (45% of the Daily Value), and dietary fiber (28% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1511mg per serving (66% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of beans?
Yes, you can substitute large white beans with other varieties like cannellini or navy beans. Just keep in mind that cooking times may vary, so adjust accordingly. Each type brings its own texture and flavor, making the soup versatile.
Is this recipe suitable for vegans?
Absolutely! Fasolada is a classic vegan dish, packed with protein and nutrients from the beans and vegetables. Just ensure that any additional toppings, like cheese, are also vegan-friendly if you wish to keep it plant-based.
How can I make this soup spicier?
If you prefer a spicier fasolada, consider adding a pinch of red pepper flakes or a diced jalapeño during the cooking process. You could also serve it with a side of hot sauce for those who enjoy a kick.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).