Fasolada
In its own language: φασολάδα
Greek and Cypriot soup of white beans, olive oil, and vegetables
Fasolada is a soup from Greece and Cyprus made with dry white beans, olive oil, and a mix of vegetables. Often called the national food of the Greeks, it is simmered with tomatoes, carrots, onion, celery, and herbs. It is eaten as an everyday dish and recipes can vary by region and household.
- Often called the national food of the Greeks
- Made with dry white beans, olive oil, and vegetables
- Sometimes uses lima beans instead of white beans
- Similar soups are found across the Mediterranean and Middle East
What is Fasolada?
Fasolada is a hearty soup built around dry white beans, simmered until soft with olive oil and a mix of vegetables. Tomato gives it a gentle tang, while carrots, onion, and celery add sweetness and depth. Herbs like parsley, thyme, and bay leaf round out the flavor. The soup is usually thick, with beans and vegetables suspended in a rich, savory broth. Some versions use lima beans instead of white beans, and the dish can include meat, though the classic form is vegetarian.
Where does Fasolada come from?
Fasolada comes from Greece and Cyprus, where it is often called the national food of the Greeks. Its history is shared with other Mediterranean and Balkan bean soups, such as Italian fagiolata, Portuguese feijoada, and Turkish kuru fasulye. The dish has close relatives across the region, with similar versions found in Arabic-speaking countries and the Balkans. Over time, fasolada became a staple in Greek and Cypriot households, valued for its simple, nourishing ingredients.
How is Fasolada made?
To make fasolada, dry white beans are soaked and then simmered with olive oil, tomatoes, and a selection of vegetables like carrots, onion, and celery. Herbs such as parsley, thyme, and bay leaf are added for flavor. The soup is cooked until the beans are tender and the broth is thick and aromatic. Some recipes may use lima beans or include meat, but olive oil and beans remain the foundation.
How and when is Fasolada eaten?
Fasolada is typically served as a main dish for lunch or dinner. It is enjoyed hot, often with bread on the side to soak up the broth. The soup is a common everyday meal in Greece and Cyprus, valued for being filling and nutritious. It may be accompanied by olives, raw onions, or pickles, depending on local custom. The dish is especially popular in colder months, providing warmth and comfort.
Kinds of Fasolada
Regional and household versions of fasolada can differ in the choice of beans, with some using lima beans instead of white beans. The addition of meat is found in some recipes, though the vegetarian version is more traditional. Across the Mediterranean and Middle East, similar soups appear under different names, each with its own twist on the basic combination of beans, oil, and vegetables.
What Fasolada means
Fasolada holds a special place in Greek and Cypriot food culture, sometimes called the national dish of Greece. Its simplicity and reliance on local produce make it a symbol of home cooking and everyday nourishment. The dish connects Greece to a broader tradition of bean soups across southern Europe and the Middle East, reflecting shared tastes and histories.
Questions people ask about Fasolada
What is fasolada made of?
Fasolada is made from dry white beans, olive oil, tomatoes, carrots, onion, celery, and herbs such as parsley, thyme, and bay leaf. Some versions may use lima beans or include meat.
Where does fasolada come from?
Fasolada comes from Greece and Cyprus, where it is a staple soup and often called the national food of the Greeks.
Is fasolada vegetarian?
The classic version of fasolada is vegetarian, but some recipes include meat. It can be made either way.
How is fasolada served?
Fasolada is usually served hot as a main course for lunch or dinner, often with bread and sometimes with olives or pickles.
Are there similar dishes in other countries?
Yes, similar bean soups are found in Italy, Portugal, Turkey, and many Arabic-speaking countries, each with local variations.
Good reading and sources
The facts on this page come from the Wikipedia article "Fasolada", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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