As the crisp fall air sets in, there’s nothing more comforting than a warm bowl of Fasolada, a traditional Greek bean soup. This hearty, flavorful stew is a staple in Greek households, made with simple ingredients like white beans, aromatic vegetables, and a touch of boukovo (Greek red pepper flakes). It’s one of the classic recipes featured in “Cooking Greek: A Classic Greek Cookbook for the At-Home Chef”, available nationwide on Amazon. Created by Boston-natives Chef Pemi Kanavos and Tanya Stamoulis, this cookbook is packed with over 200 pages of Greek recipes for all skill levels. 

With thousands of hours spent cooking alongside her Yiayia (grandmother), Chef Pemi combines her deep cultural knowledge with her professional culinary arts degree. Her unique perspective shines through in the flavor profiles and precise instructions, complemented by stunning full-page photos of each dish. The cookbook is also supported by insights from the food forum on Worldwide Greeks, where you can explore variations, seek recipe clarification, and even ask Chef Pemi and other food experts for tips.

Fasolada: Greek Bean Soup Recipe

Fasolada is not just a meal—it’s a cozy experience that invites you to savor every bite. Served with a crusty loaf of bread, it’s the perfect dish to warm you up as the temperatures drop.

Serves: 4-6

Ingredients:

– 1 pound dried beans (gigantes, butter, lima, or navy beans)

– 1 teaspoon salt

– 8 cups vegetable stock

– 3 carrots, cut into cubes

– 2 onions, finely chopped

– 3 celery stalks with their green leaves, finely chopped

– 2 cloves garlic

– 2 tablespoons tomato paste

– ¾ cup olive oil

– Salt and pepper, to taste

– 1 teaspoon boukovo or red pepper flakes (optional)

Instructions:

1. Soak the Beans:

In a large bowl, add the dried beans and cover with cold water, ensuring there’s at least 3 inches of water above the beans. Stir in 1 teaspoon of salt and let them soak for 8-12 hours, or overnight. This helps soften the beans for a smoother cooking process.

2. Parboil the Beans:

After soaking, strain the beans and place them in a large soup pot or Dutch oven. Add enough water to cover the beans and bring to a gentle boil. Reduce the heat to medium and cook for about 5 minutes. Transfer the beans to a colander and drain.

3. Cook the Soup:

In the same pot, add the vegetable stock, soaked beans, carrots, onions, celery, garlic, and tomato paste. Bring the mixture to a boil. Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer for about 1 hour.

4. Finish & Serve:  

If necessary, add more water to achieve your desired soup consistency. Stir in the olive oil, salt, pepper, and boukovo (if using), and cook for an additional 15-20 minutes. The soup should be thick and creamy, with tender beans and vegetables. 

5. Serve: 
Ladle the hot Fasolada into bowls and serve with fresh crusty bread, feta cheese, and olives for a true Greek feast.

Fasolada is the ultimate fall dish. It’s a nourishing, protein-packed meal that’s perfect for cozy nights at home. The simplicity of its ingredients allows each flavor to shine—whether it’s the richness of the olive oil or the subtle kick of boukovo. Pair it with a glass of red wine, and you’ll feel like you’re enjoying a meal in a quaint Greek taverna.

Want more recipes to try? Check out this recipe straight from the Amalfi Coast for Spaghetti Alle Vongole.