Fasolada – Greek bean soup with olive oil

Rezepte

January 31, 2026

Maximilian Nothas

Fasolada – Griechische Bohnensuppe mit Olivenöl

Fasolada is one of those dishes that works quietly – and lingers long after. White beans, vegetables, olive oil, and time. That's all it takes to bring warmth to the table in January. This classic Greek bean soup is simple, nourishing, and exactly what you want to cook on cold days: honest, satisfying, and Mediterranean.

⏱ Duration: approx. 60 min
🍽 Servings: 4
🥄 Level: easy

Ingredients for the Fasolada

• 300 g white beans (dried, soaked overnight)

• 1 large onion, finely chopped

• 2 carrots, sliced

• 2 celery stalks, finely sliced

• 2 cloves of garlic, finely chopped

• 4–5 tbsp Sarmacina's olive oil

• 1 can of diced tomatoes (or 3 ripe tomatoes, diced)

• 1 bay leaf

• 1 tsp dried oregano

• Salt

• Black pepper

• approx. 1.2 liters of water or mild vegetable broth

preparation

Prepare the beans
Drain the soaked beans and rinse thoroughly. Cook in a large pot of fresh water for about 30–35 minutes until tender but not mealy. Drain and set aside.

Sauté vegetables
Gently heat Sarmakina's olive oil in a large pot. Sauté the onion, carrots, and celery over medium heat for 5–7 minutes until translucent. Add the garlic and cook briefly.

Build soup
Add the tomatoes, bay leaf, oregano, and pre-cooked beans. Pour in water or broth until everything is well covered.

Let it simmer
Simmer the fasolada gently over low heat for 25–30 minutes, until the soup has thickened and the flavors have melded. Season with salt and pepper.

Finish with olive oil
Just before serving, stir in another 1-2 tablespoons of Sarmakinas olive oil – for depth and character.