Traditional Greek Fasolada (White Bean Soup)

If there’s one dish that proves humble ingredients can create extraordinary comfort, it’s Fasolada—Greece’s classic bean soup, often called the “national dish of Greece.” Fasolada literally means “bean dish” or “bean stew/soup.” Its a staple of Greek “lathera” cuisine (vegetable dishes cooked in a generous amount of olive oil). The oil helps to form an emulsion adding body and richness.

Simple yet deeply nourishing, fasolada celebrates beans in all their hearty, wholesome glory.
It also couldn’t be more fitting for the ‘Bang in Some Beans’ UK campaign, which aims to increase national bean consumption, encouraging everyone to embrace the flavour, versatility, and plant-powered goodness of beans in everyday cooking.

This traditional recipe shows just how satisfying and vibrant a bean-forward meal can be.

Ingredients

800g can/jar cannellini beans
1 large red onion, finely chopped
3 large carrots, sliced
3 celery stalks, sliced
4 garlic cloves, minced
3 tablespoons of tomato puree
2 bay leaves
2 tsp dried oregano
1tsp sweet paprika
1/2 tsp chilli flakes (optional)
1 tsp dried oregano
Salt to taste
1.5 L vegetable or chicken broth
5 tablespoons of the Governor EVOO

Garnish
fresh parsley fan oregano
crumbled feta cheese
Squeeze of lemon juice
Serve with olives and crusty bread on the side

Method

1. In a large pot, heat the olive oil over medium heat. Add the onion, carrots, celery, and garlic. Sauté for 10-15 minutes until softened and fragrant.

2. Add the tomato puree, bay, oregano, paprika, beans, chilli and salt. Pour in the broth to fully cover the beans.

3. Bring to a gentle boil, then reduce the heat and simmer until everything is cooked through. Stir occasionally, adding more liquid if needed.

4. Remove bay leaves, ladle into serving bowls, then garnish with fresh herbs, lemon, feta and an extra drizzle of the Governor.