A thick, nourishing soup of white beans, tomatoes, carrots, celery, and olive oil, simmered slowly until velvety. This humble dish is considered the national food of Greece.
Ingredients
500g dried white beans, soaked overnight
2 large carrots, diced
2 celery stalks, diced
1 large onion, diced
400g canned crushed tomatoes
2 tbsp tomato paste
1/3 cup extra-virgin olive oil
2 bay leaves
1 tsp sweet paprika
Salt and black pepper
Red wine vinegar for serving
Instructions
1Drain soaked beans, place in a large pot, cover with fresh water. Bring to a boil and cook 5 minutes, then drain and rinse.
2Return beans to the pot with fresh water. Add carrots, celery, onion, crushed tomatoes, tomato paste, and bay leaves.
3Bring to a boil, reduce heat, and simmer partially covered for 1 to 1.5 hours until beans are very tender and broth is thick.
4Stir in olive oil, paprika, salt, and pepper during the last 15 minutes of cooking.
5Remove bay leaves. The soup should be thick and creamy, with some beans breaking down naturally.
6Serve in deep bowls drizzled with extra olive oil, a splash of red wine vinegar, and crusty bread alongside.
Did You Know?
Fasolada is considered the true national dish of Greece — even more so than moussaka or souvlaki — because it fed the nation through centuries of hardship.