Fasoulada

Fasoulada is Greek comfort food at its most fundamental. This bean soup has been feeding families across Greece for centuries, and for good reason: haricot beans simmered with tomatoes, leeks, and a generous pour of olive oil create a broth that’s surprisingly rich for something entirely vegetarian.

The double-boil method matters here. Boiling the beans first, then changing the water before the long simmer removes the compounds that cause digestive discomfort while also producing a cleaner-tasting broth. Passing the tomatoes through a sieve before adding them gives the soup a smooth, velvety base without chunks of tomato skin.

Serve it the way they do in Greece: warm with crusty bread, a drizzle of raw olive oil on top, and a few olives on the side.

Kitchen Tips

• Soak the beans for at least 8 hours or overnight. This cuts cooking time significantly and helps them cook evenly.
• Don’t add salt until the beans are nearly tender. Salt added too early toughens the skins and slows cooking.
• The soup thickens as it sits. Add a splash of water when reheating leftovers to bring it back to the right consistency.

Variations

• Stir in a handful of chopped fresh dill or parsley just before serving for a bright, herby finish.
• Add a squeeze of lemon juice at the table. The acidity lifts the whole bowl.
• For a heartier version, add diced sweet potato alongside the regular potato.