🌿 Greek Lenten Fasolada (Bean Soup)

Fasolada is often called the “national dish of Greece”—a humble, nourishing soup that perfectly reflects the spirit of Sarakosti: simple, wholesome, and deeply comforting.

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🥕 Ingredients

1 cup dried white beans (soaked overnight)

1/4 cup olive oil

1 onion, finely chopped

2 carrots, sliced

2 celery stalks, chopped

2–3 garlic cloves, minced

1 can (14 oz) crushed tomatoes or 2 fresh grated tomatoes

1 bay leaf

Salt & pepper to taste

1 tsp fresh parsley for garnish 

Water (about 4–5 cups)

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🍲 Instructions

Prepare the beans
Drain the soaked beans and rinse well. Boil them in fresh water for about 10 minutes, then drain again (this helps with digestion).

Build the base
In a large pot, heat the olive oil and sauté the onion until soft and fragrant. Add the garlic, carrots, and celery, cooking for a few minutes.

Simmer the soup
Add the beans, tomatoes, bay leaf, oregano, salt, and pepper. Pour in enough water to cover everything well.

Cook low and slow
Let the soup simmer for about 45–60 minutes, until the beans are tender and the broth thickens.

Finish with olive oil
Drizzle a little extra olive oil at the end for richness—this is the Greek way!

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🍋 Serve With

Crusty bread

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💛 A Lenten Reflection

Fasolada reminds us that during Sarakosti, food is not about excess—but about nourishment, simplicity, and gratitude. It’s a dish that has been passed down through generations, bringing warmth to the table and meaning to the season.

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