Φασολάδα / Fassolada (White Bean Soup)

Greek Fast With Oil Published April 10, 2026

Fassolada is the national dish of Greece, and it is a pot of beans. Not a steak, not a roast, not a pastry — beans. This tells you everything you need to know about Greek cooking and the centrality of fasting food to the culture. This soup has been made in Greek kitchens for centuries, through fasts and feasts alike, and it remains one of the most perfect one-pot meals ever devised.

The technique is simple ladera cooking: vegetables braised slowly in good olive oil until they meld into something greater than their parts. Do not rush it. The beans should be creamy and the broth thick and rust-colored from the tomatoes.

FASTING LEVEL: Fast With Oil (omit olive oil for strict days — the beans still carry the dish)
SERVINGS: 6-8
TIME: 1 hour 15 minutes (plus overnight soaking)

INGREDIENTS

- 500g dried white beans (cannellini or navy), soaked overnight and drained
- 120ml extra-virgin olive oil (omit for strict days)
- 2 large onions, diced
- 3 carrots, peeled and cut into thick rounds
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 1 can (400g) crushed tomatoes
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon sweet paprika
- Salt and black pepper to taste
- 8 cups water
- Red wine vinegar, for serving
- Fresh flat-leaf parsley, chopped
- Crusty bread, for serving

METHOD

1. Heat the olive oil in a large heavy pot over medium heat. Add the onions and cook for 6-7 minutes until soft and translucent. Add the garlic, carrots, and celery and cook for another 3 minutes. (For strict days: sweat the vegetables in 1/4 cup water over medium-low heat, covered.)

2. Stir in the tomato paste and paprika. Cook for 1 minute until the paste darkens slightly and becomes fragrant.

3. Add the drained beans, crushed tomatoes, bay leaves, oregano, and water. The water should cover the beans by about 3cm — add more if needed.

4. Bring to a boil, then reduce to a gentle simmer. Cook uncovered for 50-70 minutes, stirring occasionally, until the beans are completely tender and creamy. Some will break apart and thicken the broth — this is correct.

5. Season generously with salt and pepper. Remove the bay leaves.

6. Serve in deep bowls with a generous splash of red wine vinegar, a scattering of fresh parsley, and thick slices of crusty bread. The vinegar is not optional — it cuts the richness of the oil and beans and makes the whole thing sing.

NOTES

- Do not add salt until the beans are fully cooked. Salt added too early toughens the skins.
- The soup thickens dramatically overnight. Add water when reheating and adjust seasoning.
- A pinch of dried chili flakes in step 2 adds warmth without making it spicy.
- Some cooks add a diced potato to thicken the broth further — this is perfectly legitimate.
- Keeps refrigerated for 5 days. Freezes beautifully for 3 months.