For a richer flavor, consider using vegetable broth instead of water to cook the beans. A bay leaf added during simmering can also enhance the depth of flavor. Remember to remove it before serving. If you prefer a thicker soup, you can mash some of the beans against the side of the pot with a spoon. Serve the fasolada hot, garnished with a drizzle of extra virgin olive oil and a sprinkle of fresh parsley. This soup tastes even better the next day, as the flavors have time to meld together. It can be stored in the refrigerator for up to 3 days.
Greek Bean Soup
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PREP TIME15 mins
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COOK TIME1 hrs 10 mins
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TOTAL TIME9 hrs 25 mins
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SERVING10 People
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VIEWS16
Transport yourself to the sun-drenched shores of Greece with this hearty and flavorful bean soup. Fasolada is a simple yet satisfying dish, perfect for a cozy weeknight meal or a gathering with friends. This recipe transforms humble ingredients into a symphony of Mediterranean flavors.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate16 g
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Cholesterol0 mg
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Fiber5 g
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Protein5 g
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Saturated Fat1 g
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Sodium47 mg
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Sugar2 g
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Fat9 g
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Unsaturated Fat0 g
Follow The Directions
01
StepSoak the Beans: Place the dried pinto beans in a large bowl or pot and cover with fresh, cold water. Let them soak for at least 8 hours, or preferably overnight. This step is crucial for reducing cooking time and ensuring even cooking. (8+ hours)
02
StepSauté the Aromatics: In a large, heavy-bottomed soup pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the chopped celery and onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it. (8 minutes)
03
StepSimmer the Soup: Drain the soaked beans thoroughly and add them to the pot with the sautéed vegetables. Pour in enough cold water to cover the beans by about 2 inches. Stir in the diced tomatoes (with their juices), chopped parsley, dried dill, dried oregano, and dried basil. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer gently until the beans are tender and creamy. This will take approximately 1 to 1.5 hours, depending on the age and variety of the beans. Check the soup periodically, stirring occasionally and adding more water if needed to maintain the desired consistency. (95 minutes)
04
StepFinish and Season: Once the beans are cooked through, stir in the remaining 4 tablespoons of olive oil. Season the soup generously with sea salt, freshly ground black pepper, and a teaspoon of sugar. Taste and adjust the seasonings as needed. The sugar helps to balance the acidity of the tomatoes and enhance the overall flavor of the soup. (5 minutes)
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Mohamed Kulas
Jun 13, 2025This soup is so comforting and easy to make!
Christiana Lang
Jun 2, 2025This recipe is a keeper!
Alfonzo Roob
May 28, 2025My family loved it! I will definitely make this again.
Nathaniel Abernathy
May 18, 2025The lemon juice is a great addition.
Krystina Dubuque
May 17, 2025I added a bay leaf and it made a huge difference.
Juliet Wolf
May 14, 2025I used vegetable broth, and it gave the soup a richer flavor.
Kamille Bogisich
May 12, 2025Soaking the beans overnight is key!