Fasolada — The National Bean Soup of Greece
Greeks call fasolada the national dish, and they mean it. It's humble, nourishing, and deeply satisfying. The olive oil isn't added at the start here — it goes in at the end, raw, so its full flavor comes through. Don't skip it.
Ingredients (serves 6)
- 500g (1 lb) dried white beans (cannellini or Great Northern), soaked overnight
- 2 carrots, diced
- 3 celery stalks, diced
- 1 large onion, diced
- 3 garlic cloves, minced
- 400g (14 oz) crushed tomatoes
- 1 tbsp tomato paste
- 1 tsp dried oregano
- Salt & pepper
- 6 tbsp Mr. Papou's 3 Liter Family Tin Extra Virgin Olive Oil, divided
- Fresh parsley, to serve
Instructions
- Drain the soaked beans and place in a large pot. Cover with fresh water, bring to a boil, and simmer 10 minutes. Drain and rinse.
- In the same pot, heat 3 tbsp Mr. Papou's Extra Virgin Olive Oil over medium heat. Sauté onion, carrot, celery, and garlic until softened, about 8 minutes.
- Add the beans, crushed tomatoes, tomato paste, oregano, and enough water to cover by 3 inches.
- Simmer uncovered for 60–90 minutes until beans are completely tender and the broth has thickened.
- Season generously with salt and pepper.
- Ladle into bowls and finish each serving with a generous pour of raw Mr. Papou's Extra Virgin Olive Oil and fresh parsley. This final drizzle is everything.
