Greek · Soup · SAMPLE RECIPE
Fasolada · Greek white bean & tomato soup
White beans, carrots, celery, and tomatoes simmer into a thick, olive-oil-rich soup. A simple Greek pot with plenty of comfort in every bowl.
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A NOTE FROM THE KITCHEN
A canned-bean version for an everyday pot.
Fasolada is often made with dried beans soaked before cooking. This quicker home adaptation starts with cooked canned white beans, so there is no overnight soaking time. Choose cannellini or navy beans and drain them well.
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Fasolada · Greek white bean & tomato soup
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BEHIND THE DISH · Greek home cooking
Fasolada · Greek white bean & tomato soupBeyond the plate.
Beans, vegetables, and olive oil turn a small pantry into a generous soup pot.
ORIGINS & EVOLUTION
A familiar bean soup.
Fasolada is a well-established Greek white-bean soup. Tomato, onion, carrot, celery, and olive oil form a recognizable combination, although the balance and consistency vary between cooks.
CULTURAL CONTEXT
Especially welcome in cooler weather.
Greek food traditions give pulses an important place at the table. Fasolada is particularly associated with comforting winter meals, with a bowl of soup substantial enough to be the main event.
AT THE TABLE
A quicker cooked-bean adaptation.
Dried beans are common in traditional preparations. We begin with canned beans for a practical everyday version, then simmer them with vegetables and tomatoes. Crushing just a few beans thickens the broth without making the whole pot smooth.
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