Day 10: Stay at Home or In the Garden; Fasolada – Greek Beans Soup

Yesterday evening we enjoyed this warm and hearty Greek soup for dinner as the sun went down and cold wind blew over Switzerland. In fact, this is a typical winter dish.

Once again, we decided to prepare it over the open fire also in order to warm the room a little bit and to give a special touch to the soup. Nevertheless, this is not strictly necessary and you can prepare this on you stovetop, in a low cooker, a pressure cooker or a simple pot.

Today we had some more for lunch and thanks the sunlight I could take the pic I have missed yesterday: we were too hungry and I did not have time to prepare some more light for a decent pic.

Fasolada (Φασολάδα) - Greek Beans Soup

  • Servings: about 6-8
  • Difficulty: easy
  • Print


  • 500 g white beans (I used spitted ones without skin, any kind of beans would work as well)
  • 1/4 cup olive oil
  • 1 onion, peeled and diced
  • 2 garlic cloves, chopped
  • 2 tablespoons chopped pancetta or bacon (optional)
  • 2 tablespoons tomatoes concentrate (optional)
  • 3000 ml water
  • 1-2 cup carrots, peeled and diced
  • 1 cup celery stalks, diced or 1/2 cup celery green chopped
  • 1 tin (about 400 g) chopped pelati (tomatoes)
  • More herbs (I used 2 small rosemary spring and 5 winter savoury springs)
  • Salt and pepper to taste
  • Crumbled feta and/or rustic bread, optional


  1. Soak beans in cold water overnight or at least a few hours in warm water. Rinse well until the water comes out clear-
  2. Fry onion with the oil until translucent. Add garlic and tomatoes paste and fry for 3 more minutes.
  3. Add water, the soaked beans and the other ingredients. Season to taste.
  4. Let simmer for 1½ hours or until beans are tender. During this time, check occasionally if the liquid is enough and if necessary add some more water.
  5. Serve with rustic bread and if you like with crumbled feta. Καλή όρεξη! Enjoy it!


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