Traditional bean soup recipe (Fasolada)

Yield: 6 1x


An  authentic Mediterranean bean soup  recipe.  This is the authentic recipe for fasolada, a local characteristic


  • 500g dry white beans
  • 3–4 carrots, finely chopped
  • 1 large red onion, finely chopped
  • 3 stalks of celery, finely chopped
  • 2 cloves garlic, minced
  • 130ml extra virgin olive oil (1/2 cup)
  • 2 tbsps tomato puree
  • a pinch of paprika (hot or sweet, according to preference)
  • salt and freshly ground pepper
  • Parsley and coriander to garnish


  • Place the beans in a bowl with plenty of cold water to cover them. Soak overnight.
  • Drain the beans and put into a saucepan, cover with fresh cold water, bring to the boil, turn the heat down to medium and cook for 45 – 60 minutes, until tender.
  • Drain in colander and set aside.
  • Add 3-4 tbsps  olive oil in a pan, add the chopped vegetables and sauté
  • Add the tomato paste, paprika, salt & pepper and continue sautéing for a minute.
  • Add the soaked beans in the pan and pour in enough boiling water to cover the beans.
  • Place the lid on and simmer the fasolada for about 35 minutes, until the beans are tender.
  • Towards the end of cooking time, pour in the remaining olive oil , taste and season.
  • Cook for a few more minutes, until the soup becomes thick and creamy.
  • Serve this traditional Greek bean soup (fasolada) with a fresh salad and plenty of bread