Everyday Kitchen

Greek · Soups

Fasolada

Draft recipe — not kitchen-tested
VegEasy

Diet: Veg · Vegan · High-protein

Fasolada is a Greek dish. Start with fully cooked beans so the tomato does not delay softening.

Prep
20 min
Cook
45 min
Total
65 min
Servings
6
Difficulty
Easy
Cuisine
Greek
Course
Soups

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Fasolada.
Representative photograph of Fasolada. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Base

Soup

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Base · About 10 min

  1. Cook 50 ml olive oil, 200 g onion, chopped, 200 g carrots, sliced, 150 g celery, chopped, 15 g garlic, chopped gently 10 minutes.

Soup · About 30 min

  1. Add 1000 g cooked white beans, 400 g chopped tomatoes, 1000 ml vegetable stock, 2 bay leaves; simmer 30 minutes until vegetables are tender, mashing a few beans to thicken.

    Check: Look for this result: vegetables are tender, mashing a few beans to thicken.

Finish · About 7 min

  1. Remove bay leaves and stir in 20 ml lemon juice, 20 g parsley.

Tips

  • Start with fully cooked beans so the tomato does not delay softening.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use cooked cannellini or butter beans.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Fasolada one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Fasolada?

Start with fully cooked beans so the tomato does not delay softening.

What can I substitute in Fasolada?

Use cooked cannellini or butter beans.

Can I prepare Fasolada ahead?

Prepare the measured ingredients for Fasolada one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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