Introduction
This is a humble, robust white bean soup that has long been a staple of the Mediterranean diet. It relies on the quality of the olive oil and the patience of the cook to achieve its signature creamy consistency without the need for dairy or thickeners. By slow-simmering simple legumes with aromatic vegetables, it creates a flavor profile that is both earthy and bright. It is a reliable comfort food found on family tables across Greece, representing the heart of traditional, plant-based cooking.
Ingredients
The Bean Base
500g dry white beans (cannellini or Great Northern, soaked overnight)
1/2 cup extra virgin olive oil
2 large red onions, finely chopped
3 medium carrots, sliced into rounds
3 stalks celery, chopped
3 to 4 cloves garlic, minced
The Tomato and Liquid
2 tbsp tomato paste
1 can (400g) crushed tomatoes or 3 ripe tomatoes, grated
1.5 liters water or vegetable stock
2 bay leaves
The Seasoning
1 tbsp dried oregano
1/2 tsp red pepper flakes (boukovo)
Salt and freshly ground black pepper to taste
The Finishing Touches
1/4 cup fresh parsley, finely chopped
A generous drizzle of raw extra virgin olive oil per bowl
Extra lemon wedges for squeezing
Kalamata olives, Feta cheese, and crusty bread for serving
Preperation
Place the soaked beans in a large pot and cover with fresh cold water
Bring to a boil and cook for 10 minutes then drain and discard the water
Return the beans to the pot and add enough boiling water to cover them by two inches
Add the chopped onion, carrots, and celery to the pot
Simmer on low heat with the lid partially on for about 45 to 60 minutes until the beans are tender
Stir in the tomato paste, half of the olive oil, oregano, and red pepper flakes
Season with salt and pepper and continue to simmer for another 15 to 20 minutes until the soup thickens
Finish by stirring in the remaining raw olive oil just before removing from the heat to preserve the flavor and create a creamy texture
Step by Step
Soak the dry beans in a large bowl of cold water for 8 to 12 hours or overnight.
Drain the beans and rinse them thoroughly under cold running water.
Chop the onions, carrots, and celery into uniform pieces to ensure even cooking.
Boil a separate kettle of water to have ready for the cooking process.
Origin:
Pan-Hellenic
Diet
Vegan, Gluten-Free
Equipment Needed:
Large pot, Wooden spoon.
Cultural History
Often called the soul of the Greek village, this soup is deeply rooted in the agricultural traditions of the Mediterranean. While the modern version relies on the white bean, which arrived in Europe from the Americas, the concept of a legume-based stew dates back to the Pyanopsia festival of ancient Athens. During this festival, an offering of boiled beans and vegetables was prepared to honor Apollo and celebrate the autumn harvest.
Throughout the centuries, this dish became the survival food of the rural population, providing a vital source of protein when meat was a luxury or forbidden during Lenten fasting periods. It is a celebration of poverty's kitchen, where simple, earth-bound ingredients are transformed through slow cooking and the generous addition of liquid gold olive oil. Today, it remains a symbol of Hellenic heritage, typically served on a cold afternoon with crusty bread, salty feta, and Kalamata olives.
Yiayias Secret
The true secret to achieving the signature melitini (honey-like) texture lies in the timing of the olive oil. A veteran cook knows to add half the oil during the simmer to flavor the beans, and the remaining half at the very end once the heat is turned off. This emulsifies with the bean starch to create a creamy, velvety broth without ever adding cream. For an even deeper flavor, some suggest mashing a small spoonful of the cooked beans against the side of the pot and stirring them back in to naturally thicken the soup. Finally, never salt the beans at the start, as this toughens the skins; always season at the end once the beans have softened completely.
Substitution Notes
Canned Beans: If you lack the time for a long soak, you can use high-quality canned cannellini or great northern beans, but you must reduce the simmering time to avoid a mushy texture.
Leeks: If you find yellow onions too sharp, substituting with finely sliced leeks provides a sweeter, more delicate aromatic base.
Red Lentils: If you want a faster cook time while keeping the legume base, red lentils will break down into a similar creamy consistency much quicker than white beans.
Parsley: If dried oregano feels too medicinal, finishing the dish with a handful of fresh flat-leaf parsley adds a bright, grassy lift.
Vinegar: If lemon juice is unavailable, a small splash of red wine vinegar provides the necessary acidity to cut through the richness of the extra virgin olive oil.
Wine Pairings
Fasolada is the quintessential Greek white bean soup, slow-cooked with carrots, celery, onions, and a generous amount of extra virgin olive oil to create a thick, savory broth often brightened with tomato.
Assyrtiko: A crisp, high-acid white from Santorini provides a sharp mineral contrast that cuts through the richness of the olive oil.
Retsina: This traditional pine-resin flavored wine complements the herbal notes of the oregano and the earthy profile of the beans.
Agiorgitiko: A medium-bodied Greek red offers soft tannins and red fruit notes that pair well if the soup has a heavy tomato base.
Rosé: A dry, savory rosé serves as a bridge between the hearty legumes and the salty, briny sides like feta and olives.
Sauvignon Blanc: If Greek wines are unavailable, the citrus and herbal undertones of this varietal mirror the lemon and celery flavors in the broth.
Storage Instructions
Refrigeration: Store the soup in an airtight container for up to 4 to 5 days; the flavors will continue to deepen and meld as it sits.
Freezing: This dish freezes well for up to 3 months if placed in heavy-duty freezer bags or containers with an inch of headspace for expansion.
Thickening: Be aware that the beans will absorb liquid as they cool, so the soup will naturally thicken significantly in the fridge.
Reheating: Add a splash of water or vegetable broth when reheating on the stovetop to restore the original silky consistency.
Oil Separation: If the olive oil separates during storage, a vigorous stir while heating will re-emulsify the fats into the broth.
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