Fasolada: Authentic Greek White Bean Soup

Ingredients

2 cups dried white beans (400g)
1/4 cup olive oil (60 ml)
1 onion, chopped
2 carrots, sliced
2 celery stalks, chopped
3 cloves garlic, minced
1 can crushed tomatoes (400g)
6 cups water (1.5 liters)
2 bay leaves
1 tsp dried oregano
Salt and pepper to taste

Directions

Soak the beans overnight in plenty of water, ensuring they are fully submerged so they soften evenly and cook properly without splitting.

Drain and rinse the beans thoroughly, removing any debris or broken beans, and set them aside while preparing the rest of the ingredients.

Chop all vegetables evenly, making sure the onion, carrots, and celery are similar in size for consistent cooking and balanced texture.

Heat olive oil in a large pot, allowing it to warm gently before adding vegetables to avoid burning or bitterness.

Sauté the vegetables slowly, stirring often until they become soft, fragrant, and slightly golden, which builds a deep flavor base.

Add garlic and tomatoes, cooking briefly to release aromas while avoiding overcooking the garlic, which can turn bitter.

Add beans and water carefully, stirring to combine everything evenly and ensuring the beans are fully covered by liquid.

Simmer gently for 60–90 minutes, checking occasionally and stirring to prevent sticking, until beans are tender and creamy.

Mash a portion of the beans, then stir them back into the soup to naturally thicken the broth without adding flour or cream.

Finish with olive oil and seasoning, adjusting salt and pepper carefully and letting the soup rest briefly before serving for best flavor.