SoupsDifficulty: easy
Fasolia (Greek White Bean Soup)
The national dish of the Greek table: white beans with tomato, carrot and celery, drizzled generously with lemon and raw olive oil — peasant food elevated by restraint.
15
Prep Time
80
Cook Time
6
Servings
Ingredients
Instructions
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1Simmer the soaked beans with the bay leaf 45 minutes until just tender. Drain, keep the liquid.
2Soften onion, carrot and celery in olive oil; add tomatoes and cook 5 minutes to deepen.
3Return the beans with enough cooking liquid to cover; simmer 25-30 minutes until the broth is slightly creamy. Season only at the end.
4Finish off the heat with lemon juice and raw olive oil — the Greek double hit. Serve with bread and olives.
Chef's Tip
- Salting at the END, not the start, keeps the bean skins intact — early salt is why beans crack and go grainy.
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- Reserving the bean cooking liquid preserves the starch that makes the broth creamy without blending.
- Lemon and raw olive oil stirred in off the heat is the signature of Greek soups — the 'lathera' finish every taverna uses.
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