Fasolada

Fasolada – Greek Bean Soup

This classic Greek vegetarian soup recipe is simple to make. Served with plenty of crusty bread, it makes a perfect dish for a large impromptu party!

Preparation:

Drain the beans and place in a large saucepan. Cover with cold water and bring to a boil, skimming off any froth with a slotted spoon. Add all the other ingredients except the seasonings, and simmer for 1 1/2 hours or until tender. Allow to cool slightly, season with salt and pepper, and ladle onto bowls.

Serves 6 to 8

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10 thoughts on “Fasolada”

  1. Man… this is a simple recipe for a busy people like me. In fact, Muslims also can prepare it for their fasting month because it sweet and good for them.

    Trust me, you must try it!nn1

  2. Hi, I just found your blog, and the food looks delicious.

    I saw an episode of “My Greek Kitchen”, where the host Tonia Buxton made a short of Cyprus style sausage, with main ingredients: minced meat, shredded potato, bread crumbs, onions, and eggs, then fried

    I didn’t catch the dish’s name, one website mentioned it to be called ‘dhopes’. But I couldn’t find the recipe, or maybe it actually called something else.

    Are you familiar with the dish I’m talking about, at least from the ingredients? I would really like it if you can post it here. 😀

    Thank you.

  3. Hiya,

    Message for Febs,
    I think from the ingredients you mentioned that they sound like Greek meatballs, called ‘keftethes’ which you roll into small balls or small shaped rugby balls. I don’t think their ‘koupes’ like Antonis mentioned as they are made with bulger wheat, also shaped like rugby balls, but bigger and are filled with mincemeat mixture. Both are very delicious and served with lemon juice.

    Hope that helps!

  4. I am 100% Greek, and make this soup at least once a week. We bring it to neighbors, friends, everyone enjoys it. They even serve it as a staple on Wednesdays at a big Greek restaurant here in Chicago. You can even prepare it the night before, and then eat it the day after, it tastes even better! Great recipe for a big family, or a hungry single! My family loves it! Thank you for sharing this recipe with the public!

  5. The pic here doesn’t look like fasolada, but it looks like gigantes. Fasolada beans are small (not “giant”) and the dish as a whole is a soup, whereas gigantes are not. I lived in Athens for four years, ate my share of both bean dishes, could make them in my sleep! 🙂

    About the Cypriot meat balls, I’ve never seen keftedes with potato in them, BUT since it’s Cypriot, who knows, maybe it’s a bit different. But since it’s fried though, to me it sounds like some sort of fried ball patty with meat. On lesvos, they do tons and tons of fried patty things (crab, feta, tomato, potato – all fried balls, many of which have cumin in them, yum!) Got me, though!

  6. yes indeed, if a greek saw this on the table, s/he’d most likely say “ahh, gigandes, delicious!” – fasolada needs carrot and celery, which your recipe states, but they aren’t visible in the photo (it should also resemble more of a soup, not a stew)

  7. Lol, I agree with Jessica. They do look like gigantes.

    Don’t get me wrong though, place them in front of me with some fresh bread and you can call them whatever you wish! I will scarf that down anyday.

    Delicious, love your website.

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