Greek Fasolada – Bean Soup with Tomatoes and Lemon

Fasolada is the Greek bean soup, a simple, hearty soup made from white beans, vegetables and tomatoes, refined with olive oil and lemon. It suits every season and in Greece is traditionally eaten with bread.

By yumbelo · 4 servings · 40 minutes

Ingredients

• 2 can white beans (cooked, from a can)
• 1 pc onion
• 2 pc garlic cloves
• 2 pc carrots
• 2 pc sticks celery
• 1 can chopped tomatoes (from a can)
• 1 pc bay leaf
• 1 tsp sweet paprika powder
• 1 tsp dried oregano
• 3 tbsp olive oil
• 1000 ml water
• 1 pc lemon (juice and zest)
• 1 bunch bunch flat-leaf parsley
• salt
• pepper

Method

1. Finely dice the onion and garlic, and cut the carrots and celery into small cubes.
2. Heat the olive oil in a large pot and sweat the onion, carrots and celery over medium heat for 5 minutes.
3. Add the garlic, paprika powder and oregano and toast for one minute, until fragrant.
4. Add the tomatoes, bay leaf and water, bring to a boil and simmer gently for 15 minutes.
5. Drain and rinse the white beans, add them to the pot and simmer for another 10 minutes, until the vegetables are soft.
6. Remove the bay leaf, lightly mash some of the beans with a ladle so the soup becomes creamier.
7. Season with salt, pepper and the juice of half a lemon.
8. Finely chop the parsley, sprinkle it over the soup and serve with the lemon zest and a little olive oil.