Mediterranean bean soup! The hidden treasure of Greek cuisine – Fasolada

Mediterranean Bean Soup – Fasolada / The real treasure of Greek cuisine

Welcome! Today I will show you Fasolada, the famous Greek bean soup and a real classic of Mediterranean cuisine. This simple recipe with white beans, tomatoes, peppers, garlic and aromatic herbs is not only incredibly tasty, but also healthy, filling and perfect for every day.

Greek food is legendary for its longevity and health benefits, and this classic Fasolada is at the heart of it. Based on my most successful gut-healing and fat-burning recipes like this corn soup and my zucchini dinner, I’ve refined this traditional dish to be as simple as it is effective for your wellness journey. This vegetable-packed soup is perfect for those looking to cleanse their body and enjoy a masterpiece of Mediterranean flavor.

00:12 - 2 red bell peppers.

00:56 - 2 tbsp olive oil.

01:28 - 1 large onion, chopped.

02:21 - 3-4 fresh tomatoes (about 14oz/400g).

03:14 - 1 ½ tsp dried oregano.

03:23 - 1 ½ tsp smoked paprika.

03:32 - ½ tsp red pepper flakes.

04:45 - 1.5 tbsp tomato paste.

04:58 - 3 garlic cloves, minced.

05:42 - Salt to taste.

05:55 - Black pepper to taste.

06:08 - 1L (4.25 cups) water or vegetable broth.

06:33 - 2 cans white beans, drained.

07:17 - 80g (3 oz) pitted Kalamata olives.

09:34 - Your favorite bread (optional).

08:35 - 1 tbsp olive oil.

08:39 - A knob of butter.

09:04 - 3 garlic cloves, crushed.

10:43 - Fresh chopped parsley (optional).

12:30 - Even better with crumbled feta!.

13:03 - A squeeze of lemon juice.

12:57 - A drizzle of olive oil.

13:48 - Enjoy!.

Cooking Tips:

Tomato Peeling Hack: Score a small "X" on the bottom of each tomato before boiling. This allows the skin to peel away effortlessly after the ice bath, ensuring a perfectly smooth soup texture.

Sautéing Aromatics: When adding your spices to the oil at 03:43, keep them moving for only 30 seconds. This "blooms" the oregano and paprika, releasing their essential oils without letting them burn.

I’m so