Cooking Lucid
Fasolada
Greece's national bean soup — white beans simmered with tomatoes, carrots, and celery in olive oil. Simple, nourishing, and deeply traditional.
Prep 15 min
Cook 1h
Total 1h 15m
Serves 6
Dinner·Greek·Easy
Ingredients
Step 1 — Soup
- 1 lb dried white beans (soaked overnight)
- ½ cup olive oil
- 1 large onion (diced)
- 2 carrots (diced)
- 2 celery stalks (diced)
- 1 can (14 oz) crushed tomatoes
- 2 tbsp tomato paste
- 6 cups water
- Bay leaves
- Salt and pepper
Instructions
- 1
Sauté aromatics
Cook onion, carrots, and celery in half the olive oil until soft.
- 2
Simmer beans
Add beans, tomatoes, paste, water, and bay leaves. Simmer 1–1½ hours until beans are creamy.
- 3
Finish
Stir in remaining olive oil. Season and serve with crusty bread and olives.
Nutrition per serving: 340 cal · 16g protein · 42g carbs · 14g fat · 12g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
