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Greek · Soups

Fasolada

VegEasy

Diet: Veg · Vegan · High-protein

Fasolada is a Greek dish. Start with fully cooked beans so the tomato does not delay softening.

Prep
20 min
Cook
45 min
Total
65 min
Servings
6
Difficulty
Easy
Cuisine
Greek
Course
Soups

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Fasolada.
Representative photograph of Fasolada. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Base

Soup

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Base · About 10 min

  1. Cook 50 ml olive oil, 200 g onion, chopped, 200 g carrots, sliced, 150 g celery, chopped, 15 g garlic, chopped gently 10 minutes.

Soup · About 30 min

  1. Add 1000 g cooked white beans, 400 g chopped tomatoes, 1000 ml vegetable stock, 2 bay leaves; simmer 30 minutes until vegetables are tender, mashing a few beans to thicken.

    Check: Look for this result: vegetables are tender, mashing a few beans to thicken.

Finish · About 7 min

  1. Remove bay leaves and stir in 20 ml lemon juice, 20 g parsley.

Tips

  • Start with fully cooked beans so the tomato does not delay softening.
  • Judge Fasolada by the texture and doneness signs in its steps. Your pan and heat affect how long Fasolada takes to cook.

Substitutions

  • Use cooked cannellini or butter beans.

Storage

  • Get perishable Fasolada into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Fasolada within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Fasolada to 74°C / 165°F, stirring or turning it for even heating. When Fasolada is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Fasolada includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Fasolada becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Fasolada one day ahead. For Fasolada, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Fasolada on the day of serving.

FAQ

What matters most when making Fasolada?

Start with fully cooked beans so the tomato does not delay softening.

What can I substitute in Fasolada?

Use cooked cannellini or butter beans.

Can I prepare Fasolada ahead?

Prepare the measured ingredients for Fasolada one day ahead. For Fasolada, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Fasolada on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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