{"id":67243,"date":"2025-10-21T01:39:38","date_gmt":"2025-10-21T01:39:38","guid":{"rendered":"https:\/\/travelshelper.com\/?p=67243"},"modified":"2026-02-28T18:31:37","modified_gmt":"2026-02-28T18:31:37","slug":"%d1%84%d0%b0%d1%81%d0%be%d0%bb%d0%b0%d0%b4%d0%b0-%d0%b3%d1%80%d0%b5%d1%87%d0%b5%d1%81%d0%ba%d0%b8%d0%b9-%d1%81%d1%83%d0%bf-%d0%b8%d0%b7-%d0%b1%d0%b5%d0%bb%d0%be%d0%b9-%d1%84%d0%b0%d1%81%d0%be%d0%bb","status":"publish","type":"post","link":"https:\/\/travelshelper.com\/ru\/world-of-food\/greece-national-food\/fasolada-greek-white-bean-soup\/","title":{"rendered":"\u0424\u0430\u0441\u043e\u043b\u0430\u0434\u0430: \u0433\u0440\u0435\u0447\u0435\u0441\u043a\u0438\u0439 \u0441\u0443\u043f \u0438\u0437 \u0431\u0435\u043b\u043e\u0439 \u0444\u0430\u0441\u043e\u043b\u0438"},"content":{"rendered":"\t\t
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Fasol\u00e1da (\u03a6\u03b1\u03c3\u03bf\u03bb\u03ac\u03b4\u03b1) is often called Greece\u2019s national dish \u2013 a warm, hearty white bean soup that\u2019s been nourishing families for generations. Simple ingredients \u2013 beans, olive oil, tomatoes, carrots and celery \u2013 cook slowly to create a thick, stew-like broth, melding into an earthy, comforting meal. Commonly eaten in autumn and winter, it\u2019s just as beloved year-round, valued for its simplicity and nutrition (white beans provide protein and fiber, olive oil adds healthy fat). Traditional fasol\u00e1da is vegan (dairy-free) and lightly seasoned with oregano and bay leaf; finished with a generous drizzle of extra-virgin olive oil, it\u2019s rustic and versatile. In many regions, a squeeze of lemon or a few dill sprigs add brightness. Serve it with slices of crusty bread and a crisp salad on the side \u2013 it\u2019s a complete, soul-warming supper that embodies Greek home cooking.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Greek Fasol\u00e1da Recipe \u2013 Classic White Bean Soup<\/h2>Recipe by Travel S Helper<\/span>Course: Soup, Main<\/mark><\/span>Cuisine: Greek, Mediterranean<\/mark><\/span>Difficulty: Easy<\/mark><\/span><\/div>
<\/span>Servings<\/span>

6<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

15<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

60<\/p>minutes<\/span><\/div>

<\/span>Calories<\/span>

500<\/p>kcal<\/span><\/div><\/div><\/div>

Fasol\u00e1da begins by saut\u00e9ing a mirepoix of onions, carrots and celery in olive oil. Garlic, oregano and bay leaf are added, then white beans (soaked dried beans or canned) and tomato paste. The mixture is covered with water or vegetable stock and simmered gently, allowing flavors to meld. Chunks of fresh tomato or a can of tomatoes join the soup toward the end. After cooking about 30\u201345 minutes (more if using dried beans), the vegetables and beans are very tender and the broth rich and creamy. A final drizzle of good olive oil and some crumbled feta or parsley on top is typical before serving. Fasol\u00e1da is best served hot with lemon wedges (if desired) and a side of crusty bread for dipping.<\/p>

Ingredients<\/h3>
  • <\/span>

    Olive oil:<\/strong> 3\u20134 tablespoons extra-virgin olive oil (plus extra for drizzling at the end)<\/p><\/span><\/div><\/li>

  • <\/span>

    Aromatics:<\/strong> 1 large onion, chopped; 2 carrots, peeled and sliced; 2 celery stalks, sliced (this trio is the base mirepoix)<\/p><\/span><\/div><\/li>

  • <\/span>

    Garlic & herbs:<\/strong> 3 garlic cloves, minced; 1 teaspoon dried oregano; 1\u20132 bay leaves; pinch of crushed red pepper (optional, for warmth)<\/p><\/span><\/div><\/li>

  • <\/span>

    White beans:<\/strong> 500 g dried white beans (cannellini or navy), soaked overnight or<\/em> 2 cans (about 800\u2013900 g total) cooked white beans, drained<\/p><\/span><\/div><\/li>

  • <\/span>

    Tomato paste:<\/strong> 2 tablespoons (for depth)<\/p><\/span><\/div><\/li>

  • <\/span>

    Tomatoes:<\/strong> 2\u20133 ripe tomatoes chopped or<\/em> 1 can (400 g) chopped tomatoes<\/p><\/span><\/div><\/li>

  • <\/span>

    Liquid:<\/strong> 6 cups water or vegetable stock (more to cover, plus extra for thinning)<\/p><\/span><\/div><\/li>

  • <\/span>

    Seasoning:<\/strong> Salt and freshly ground pepper (taste and adjust)<\/p><\/span><\/div><\/li>

  • <\/span>

    Finishing (optional):<\/strong> A handful of chopped fresh parsley or a few sprigs dill; lemon wedges; crumbled feta cheese (traditional but optional)<\/p><\/span><\/div><\/li><\/ul><\/div>

    Directions<\/h3>

    • Saut\u00e9 vegetables:<\/strong> In a heavy large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots and celery. Cook 8\u201310 minutes, stirring occasionally, until the vegetables soften and begin to color. Add the garlic, oregano, bay leaves and red pepper flakes; cook 1\u20132 more minutes until fragrant.<\/p><\/li>

    • Add beans and tomato:<\/strong> Stir in the tomato paste and cook briefly (1 minute). Add the soaked (drained) beans, or drained canned beans. Pour in enough water or stock to cover the ingredients by an inch or two. Add chopped tomatoes (with their juice) at this point. Season lightly with salt and pepper.<\/p><\/li>

    • Simmer:<\/strong> Bring to a boil, then reduce heat to low-medium so the soup is barely simmering. Cover partially and cook for 40\u201345 minutes if using dried beans (or 20\u201330 minutes with canned) \u2013 or until the beans and veggies are very tender and the broth has thickened slightly. Stir occasionally, adding more water if it thickens too much (soup should be saucy but not dry). Taste and adjust salt\/pepper.<\/p><\/li>

    • Finish:<\/strong> Just before serving, remove bay leaves. Ladle into bowls and drizzle with additional olive oil (at least 1 tbsp per bowl). Garnish with chopped parsley or crumbled feta if desired, and lemon wedges on the side for squeezing.<\/p><\/li><\/ul><\/div>

      Tips, Variations & Additions<\/h3>
      • Serving suggestions: Fasol\u00e1da is best with good crusty bread (such as sourdough or country loaf) for dunking. A simple Greek salad of cucumber, tomato and olives makes a crisp counterpoint. Some people like a squeeze of lemon on top right before eating. If desired, top bowls with crumbled feta (though it\u2019s traditionally vegan). Serve hot, perhaps with a glass of light white wine or ouzo.<\/li>
      • Storage & reheating: Store leftover soup in the fridge up to 4 days. It thickens as it cools; thin with water or stock when reheating. Reheat gently on the stove. This soup often tastes even better the next day as flavors meld. It can also be frozen for up to 3 months.<\/li>
      • Variations & substitutions: Use any white beans you have (navy, Great Northern, or even chickpeas or red kidney beans). For extra flavor, add a few slices of carrot or parsnip. Some recipes include potato chunks or leeks for heartiness. In Crete, orange or lemon zest is sometimes simmered in the soup; try adding a few orange slices for a citrusy note. For a smoky twist, add chopped smoked ham or bacon in step 1 (omit for vegetarian). Spinach or kale stirred in at the end adds nutrients and color.<\/li>
      • Chef\u2019s tips:\nQuality olive oil is key: A final drizzle of fruity extra-virgin olive oil finishes fasol\u00e1da and brings out all the flavors.\nDon\u2019t boil hard: A gentle simmer ensures creamy texture without breaking beans apart.\nSeason gradually: Beans need salt, but add some later in cooking to avoid tough skins.<\/li>
      • Optional add-ons: This soup goes well with a spoonful of Greek feta dip or a dollop of Greek yogurt on top (if not vegan). You could also sprinkle chopped dill or mint for a fresh twist. It\u2019s filling on its own but can be served with grilled fish or chicken for a heartier meal.<\/li>
      • Equipment Needed:\nLarge pot or Dutch oven with lid,\nWooden spoon or spatula,\nKnife and cutting board,\nBlender (optional, if you like a smoother broth \u2013 can blend a portion of the soup and stir back in).<\/li><\/ul><\/div>