Fasolada (Greek White Bean Soup)

If you asked 100 Greeks to name their national dish, many would say fasolada. Not moussaka. Not souvlaki. A bean soup.

That tells you something important about how Greeks actually eat. This isn't fancy food. It's peasant food — the kind that fed families when meat was scarce and beans were plentiful.

And it's absolutely delicious.

About the Beans

EVGE sells the traditional dried medium white beans which are used to make the soup in Greece. These beans are sourced from the Prespes region of Northern Greece, celebrated for bean cultivation and awarded a PGI (Protected Geographical Indication). Their unique flavor originates from the nutrient-rich soil and unique microclimate of the area.

Traditionally, you'd soak dried beans overnight. This is still the best way — the texture is superior.

But if you're short on time, you can quick-soak: cover beans with water, bring to a boil, turn off heat, and let sit for 1 hour. Drain and proceed.

Canned beans work in a pinch, but the soup won't be as creamy.

Method

1. Soak the beans overnight in plenty of cold water. Drain and rinse.

2. Heat 1/4 cup olive oil in a large pot over medium heat.

3. Add onions, carrots, and celery. Cook until softened, about 10 minutes.

4. Add garlic, cook 1 minute.

5. Add tomato paste, stir for 30 seconds.

6. Add crushed tomatoes, beans, water, bay leaves, and dried herbs if using.

7. Bring to a boil, then reduce heat to low.

8. Cover and simmer for 1 to 1.5 hours (or 20 minutes in a pressure cooker), until beans are creamy and the soup has thickened.

9. Season with salt and pepper. Add remaining 1/4 cup olive oil.

10. Serve in deep bowls with fresh parsley and an extra drizzle of olive oil.

The Two-Step Olive Oil

Notice the recipe uses olive oil twice: once for cooking, once at the end.

The cooking oil softens the vegetables and starts the flavor base. The finishing oil adds freshness and that grassy, peppery note of good extra virgin.

This is a common Greek technique. Don't skip the second pour.

Serving

Fasolada is a meal on its own. Serve with:

• Crusty bread (essential for soaking up the broth)
• Olives
• Feta cheese
• Maybe some sliced raw onion if you like bite

Greeks often add a squeeze of lemon at the table. Try it — the acid brightens everything.

Leftovers

Fasolada is even better the next day. The beans continue to soften and the flavors meld.

It keeps in the fridge for 4-5 days. The soup will thicken as it sits — add a splash of water when reheating.

Why This Matters

When researchers studied the Greek diet, they weren't watching people eat grilled fish on a yacht. They were watching people eat fasolada.

Beans, olive oil, vegetables. Simple, cheap, satisfying. This is the Mediterranean diet before it became a marketing term.

Make fasolada. Eat it with bread. Understand that good food doesn't have to be complicated.