Lunch · 90 min · greek

Fasolada (White Bean Soup)

This is the kind of Greek lunch you’ll make on repeat — dried cannellini beans and carrots, 90 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 1 lb Dried cannellini beans
• 3 Carrots
• 3 stalks Celery
• 1 large Yellow onion
• 3 tbsp Tomato paste
• 1/2 cup Extra-virgin olive oil
• 2 Bay leaves
• 1/4 cup Fresh parsley
• 2 tsp Salt
• 10 cups Water

Steps

1. Soak the beans overnight — this is not optional; unsoaked beans cook unevenly and stay chalky in the middle. Drain and rinse.
2. Simmer the beans in fresh water for 10 minutes, drain again, then start fresh once more with the full 10 cups. The double change of water keeps the broth clean and the soup digestible.
3. Add the diced carrots, celery, onion, bay, and tomato paste. Simmer 60 to 70 minutes until the beans are creamy inside. Salt only in the last 15 minutes — early salt toughens bean skins.
4. Mash a cup of beans against the pot wall and stir back in; the starch thickens the broth without any flour.
5. Off the heat, stir in the olive oil — half a cup sounds extravagant and it is exactly right — plus the parsley. Rest 10 minutes. Serve with olives, raw onion, and bread. This is the dish Greeks call their national soup.

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