Vegetarian, European
Fasolada with country bread
Fasolada is a Greek soup of white beans, carrots, celery and tomatoes, often called Greece's national dish. For 4 people, it takes 50 minutes and requires no real cooking skill, at a cost of €1.30 per person. The key to a good fasolada is the slow simmer that thickens the broth, finished with raw olive oil just before serving.
It's chilly out, so I'm serving you Greece's national soup, a fasolada of white beans with good bread.
- Total time
- 50 min
- Difficulty
- Very easy
- Cost per person
- €1.30
- Calories per person
- 500 kcalcalculated by Kiloach, your weight coach
- Season
- Winter, Fall
Fasolada is a thick, comforting soup where white beans practically melt into a broth of tomatoes and root vegetables. Celery and bay leaf give it a quiet background flavor, and the drizzle of raw olive oil at the end adds the rounded taste that makes the whole bowl come together. This isn't a blended soup, you still find chunks of carrot and bean that give it real bite.
It's the kind of dish to make on a weeknight when you don't want to fuss, using ingredients most kitchens already have on hand. It works just as well for a family Sunday lunch as for a simple dinner with good bread on the side. Mon Chou suggests it for the cooler days of fall and winter, when a soup that actually fills you up feels right.
The ingredients
Pantry
- Canned cooked white beansoften in the pantry 3 can
- Crushed tomatoesoften in the pantry 400 g
- Bay leavesoften in the pantry 2 leaf
- Olive oiloften in the pantry 5 tbsp
- Saltoften in the pantry 1 pinch
- Pepperoften in the pantry 1 pinch
Fruits and vegetables
- Carrots 2
- Celery stalks 3
- Onion 1
- Garlic 2 cloves
- Parsley 6 sprigs
Bakery
- Country bread 8 slices
Allergens Gluten, Celery
The step by step recipe
-
Chop the onion, garlic and celery, and slice the carrots into rounds.
Keep the celery leaves, chopped they add flavor to the broth.
-
Sauté the onion, celery and carrots in 3 tablespoons of oil for a few minutes with the garlic.
Don't let them brown, you want soft vegetables, not grilled ones.
-
Add the tomatoes, bay leaves, drained and rinsed beans, and cover with 1 liter of water.
Mash a small glass of beans with a fork, they thicken the soup without any cream.
-
Let it simmer gently until the soup turns thick. 25 min
If it gets too dense, add a glass of hot water, never cold.
-
Season with salt and pepper, sprinkle with parsley, drizzle with raw olive oil and serve with the bread.
Salt at the end, salting early toughens the beans.
Our tips to get it right
- Pick canned white beans that hold their shape well, they fall apart less during cooking than very small beans.
- Cut the vegetables into evenly sized pieces so they all cook at the same rate and keep a bit of bite.
- Taste before adding more salt, the canned beans already bring some salt of their own.
The variations
- Swap the white beans for gigantes or butter beans if you can find them, the flavor turns out milder.
- Add a diced potato along with the carrots for an even heartier soup.
- For kids, blend part of the soup once it's cooked, they often prefer a smoother texture.
What to serve it with
- Toasted country bread
- Black olives on the side
- Crumbled feta on top
Storage
Fasolada keeps for 3 days in the refrigerator in a sealed container, and it often tastes even better the next day. It freezes well for up to 2 months in a suitable container. Reheat it gently in a pot, adding a splash of water if it has thickened too much.
Questions about this dish
Can you use dried beans instead of canned?
Yes, soak them overnight and simmer for about 1 hour before starting the recipe. It takes longer, but the result is just as good.
Can fasolada be made ahead of time?
It's actually better that way, the flavors deepen after a few hours or overnight in the fridge. Reheat gently and finish with the raw olive oil before serving.
Why mash some of the beans?
It thickens the soup naturally without any cream or flour. Keep the rest whole for texture.
What kind of bread goes best with fasolada?
A thick crusted country bread holds up well against the soup, especially lightly toasted. It's also great for mopping up the bowl.
How long does it take to make a fasolada with country bread?
Count 50 min in total, prep and cooking included. The recipe is rated “very easy”.
How many calories are in a fasolada with country bread?
About 500 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.
How much does a fasolada with country bread cost?
About €1.30 per serving, or €5.20 for 4 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains gluten, celery. Always check the labels of the products you buy.
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