🥣 Fasolada (Greek bean soup)
Fasolada is a thick Greek soup of white beans slowly simmered with tomato, carrot, celery and onion, enriched with a generous pour of olive oil. The beans turn creamy and the broth becomes hearty and slightly sweet from the vegetables. It is eaten as a main course, often with olives and raw onion on the side.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 300 g dried white beans, soaked overnight
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 tomatoes, grated, or 1 tbsp tomato paste
- 3 tbsp olive oil
- 1.5 l water
- Salt and black pepper
Method
- Drain the soaked beans, cover with fresh water, boil 5 minutes and drain again.
- Return the beans to the pot with 1.5 l water and simmer 40 minutes.
- Add the onion, carrot, celery, tomatoes and olive oil.
- Simmer another 50–60 minutes until the beans are very soft and the soup is thick.
- Season with salt and pepper and serve hot.
How to make it lighter
- Use 1–2 tbsp olive oil instead of 3 — each tablespoon is about 120 kcal.
- Add extra carrot and celery to make the bowl bigger without many more calories.
- Serve with a fresh salad rather than extra side dishes.
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.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Fasolada (Greek bean soup) and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar dishes
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 →