Fasolada (Greek White Bean Soup)

Fasolada is Greece’s national dish, a humble bean soup that has fed families through winters and Lenten fasts for centuries. It’s simple, warming, and best served with crusty bread, olives, and a drizzle of good olive oil.

Ingredients

• 1 lb (450g) dried cannellini or navy beans, soaked overnight
• 1/2 cup olive oil, plus more for serving
• 1 large onion, diced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 4 garlic cloves, minced
• 1 can (14 oz) crushed tomatoes
• 2 tablespoons tomato paste
• 1 bay leaf
• 6 cups vegetable broth or water
• Salt and black pepper, to taste
• 1/4 cup chopped parsley

Instructions

1. Soak and drain
   Drain the soaked beans and rinse well under cold water.
2. Sauté the vegetables
   In a large pot, heat the olive oil over medium heat and cook the onion, carrots, and celery until softened, about 8 minutes.
3. Add garlic and tomatoes
   Stir in the garlic, crushed tomatoes, and tomato paste, and cook for 2 minutes.
4. Simmer the soup
   Add the beans, bay leaf, and broth. Bring to a boil, then reduce heat and simmer, partially covered, for 1 to 1 1/2 hours, until the beans are tender.
5. Season and finish
   Remove the bay leaf, season with salt and pepper, and stir in the parsley. Serve hot with a generous drizzle of olive oil.

Fasolada tastes even better the next day, once the flavors have had time to settle.