Greek – Fasolada – theEatLand

Fasolada is a traditional Greek bean soup, often referred to as the national dish of Greece due to its simplicity, heartiness, and popularity. It is made with tomatoes, olive oil, onions, and beans (typically cannellini beans or plaki beans), seasoned with herbs like oregano and bay leaves, and served with a drizzle of olive oil and a squeeze of lemon for added freshness.

Key Ingredients:

Beans (cannellini beans or plaki beans are common)
Olive oil (for the base and flavor)
Tomatoes (fresh or canned, for the broth)
Onions and garlic (for aromatic flavor)
Carrots and celery (optional, for added texture)
Herbs: Oregano, bay leaves, thyme
Salt and pepper (for seasoning)
Lemon (for serving, optional)
Parsley (optional, for garnish)

Cooking Method:

The beans are soaked (if dry) and then boiled until tender.
In a large pot, olive oil is heated and the onions and garlic are sautéed until softened.
Tomatoes are added, and the mixture is cooked down to create a rich, flavorful base.
Carrots, celery, and the cooked beans are added to the pot along with herbs and seasoning. The soup is simmered until everything is tender and well-combined.
The soup is often served with a drizzle of olive oil and a squeeze of lemon to brighten the flavors.

Flavor Profile:

Fasolada is hearty, savory, and earthy with the rich flavor of olive oil and tomatoes, complemented by the mild creaminess of the beans and the tanginess of lemon.

Serving Suggestions:

Fasolada is typically served as a main course or starter in Greek meals, often accompanied by bread or a Greek salad. A glass of red wine or ouzo pairs nicely.

Cultural Significance:

Fasolada is considered a comfort food in Greece and is often enjoyed during Lent or on meatless days due to its plant-based nature. It embodies the simplicity and freshness of Mediterranean cuisine, making it a staple in Greek households.