Fasolada (Greek Bean Soup)

The method consists of beans, crushed tomatoes, carrots, celery, and onion making it a nutrient powerhouse and in addition incredibly easy to make. It’s often flavored with bay leaves, parsley, and thyme . Fasolada is sometimes referred to as ‘ Greece’s National Dish ,’ as it is extremely popular and served year round, though not everyone agrees with this distinction.

It makes for an excellent starter to any meal, or a big bowl with crusty bread and feta cheese makes for a hearty, healthy winter meal. You can make fasolada vegan-friendly using vegetable stock. Enjoy this delicious fasolada method by Greek celebrity Chef Giorgos Tsoulis.

If the pot has dried out, add a little more olive oil, and sauté for 1 more minute. Add the garlic to the pot, sauté again for 1 minute and once the vegetables are caramelized, add the tomato paste. Then, add the strained beans, diced tomato, bay leaves, and stock and mix.

Uncover the pot and boil for another 20-30 minutes. When the beans are ready, remove the pot from the heat, add the parsley, salt, pepper and mix.

Serve hot, accompanied by feta cheese and toasted bread. Notes Chef’s tip: If you like the soup spicier, add one chopped hot pepper.

The cookery time may vary depending on the type of beans used. Related: Oven-Baked Greek Giant Beans: Gigantes Plaki Related: Fasolakia Lathera: Greek Green Beans in Olive Oil Sauce Related: Greek Stuffed Eggplant with Chickpeas Related: Fried Okra Related: Mashed Beans with Fried Egg & Fresh Oregano Related: Portuguese Bean Soup