🥣 Fasolada with oregano
This version of fasolada is a white bean soup simmered with tomato, carrot and celery, finished with olive oil and a good pinch of dried Greek oregano. The beans become soft and creamy, while the oregano gives the broth a warm, herbal aroma. It is served hot in deep bowls as a filling main course.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 300 g dried white beans, soaked overnight
- 2 carrots, diced
- 2 celery stalks, diced
- 200 g passata or 2 grated tomatoes
- 3 tbsp olive oil
- 1 tsp dried oregano
- 1.5 l water
- Salt and black pepper
Method
- Drain the soaked beans, cover with fresh water, boil 5 minutes and drain.
- Simmer the beans in 1.5 l water for 40 minutes.
- Add the carrot, celery, tomato and olive oil and simmer 50–60 minutes more.
- Stir in the oregano, salt and pepper in the last 10 minutes.
- Serve hot when the beans are very tender and the soup is thick.
How to make it lighter
- Use 1–2 tbsp olive oil instead of 3 — each tablespoon is about 120 kcal.
- Add more vegetables and water for a larger, lighter bowl.
- Pair it with a simple salad and some olives on the side.
History
Bean soups have been cooked in Greece since ancient times, and fasolada is often called the national dish of Greece. It became especially common as cheap, nourishing food during the Orthodox fasting periods and in hard times, and it remains a winter staple in Greek homes.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →