Fasolatha is truly the national dish of Greece. We all know souvlaki and moussaka but this Bean Soup is literally the traditional Greek dish.
This dish has its roots all the way back to Ancient Greece were beans were thought to be very beneficial for the body. You can find it in many variations according to each village. The two most common ways though are with tomatoes or plain white.
We all know beans are a great source of protein, fiber and healthy carbs which are very good for our body and also our gut health.
It is considered both a vegan/vegeterian dish and could also be consumed by those following the Orthodox Fasting days.
Okay let’s get started!
Ingredients (for plain white version with lemon juice)
- 500gr dried cannellini or navy beans soaked overnight
- 1 large onion finely chopped
- Celery leaves finely chopped
- 2-3 Medium carrots chopped
- 1/4-1/2 cup extra virgin olive oil
- 4-5 cups water
- salt- pepper to taste
- lemon juice
Drain the beans that you have soaked overnight. Place them in a pot of water and bring them to a boil. Let it boil for about 10 minutes. Drain and rinse them.
Put the olive oil in the pot add the chopped onions and carrots and simmer for about 5 minutes until onions are translucent. Add the beans, the pepper and the water. Let it boil until the beans are soft and the soup is kind of thick. Once they are soft add the salt and the celery leaves and boil for another 5 minutes.
Serve it hot in a bowl and add the freshly squeezed lemon juice. Olives and fresh sourdough bread can be used as a side dish. You may also add chili pepper flakes in the soup for a spicy version.
* If you prefer it with tomatoes just add some puree while it is boiling.
I hope you enjoy this soup as much as we do here in Greece.