Fasolada (Greek White Bean Soup)

6 steps. Take it one step at a time.

1. 01

   Place the dry white beans

   Place the dry white beans in a large bowl, cover with plenty of water, and soak for at least 8 hours or overnight. Drain and rinse thoroughly.

2. 02

   Cover the soaked beans

   In a large pot, cover the soaked beans with fresh water and bring to a boil for 15 minutes. Drain the beans again in a colander.

   15 min
3. 03

   Wipe the pot dry

   Wipe the pot dry. Heat half of the olive oil (75ml / 0.3 cup) over medium heat. Sauté the chopped onion, carrots, and celery until softened, about 5-7 minutes.

   7 min
4. 04

   Add the minced garlic and tomato paste, stirring

   Add the minced garlic and tomato paste, stirring for 1 minute to release their aroma. Add the parboiled beans, bay leaves, and 1.5 liters (1.6 qt) of fresh water.

5. 05

   Bring to a boil, then reduce heat

   Bring to a boil, then reduce heat to low. Cover and simmer for 45-60 minutes, or until the beans are tender. Check occasionally to ensure there is enough liquid.

   1 hr
6. 06

   Stir in the remaining olive oil

   Once the beans are tender, stir in the remaining olive oil and season with salt and pepper. Simmer for an additional 10 minutes uncovered to allow the soup to thicken and become creamy.

   10 min