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| Alternative names | Fasoulada, fasoulia |
|---|---|
| Type | Soup |
| Region or state | Greece,Cyprus |
| Main ingredients | Dry white beans,olive oil,vegetables and herbs |
Fasolada (Greek:φασολάδα) orfasoulada (Greek:φασουλάδα) is aGreek andCypriotsoup ofdry white beans,olive oil, and vegetables. It is sometimes called the "national food of theGreeks".[1][2]
Fasolada is made by simmering beans with tomatoes and other vegetables such ascarrots,onion,parsley,thyme,celery, andbay leaf.Lima beans are sometimes used instead of white beans.[3][4] Recipes vary considerably, often including meat likebasturma andolive oil.[5][6][7]
HistoryFasolada (Greek: φασολάδα) is a traditional Greek bean soup whose origins lie in the long-standing role of legumes in the Mediterranean diet. Beans, lentils, and chickpeas were widely consumed in ancient Greece as affordable and nutritious staples, particularly among rural and working populations. While legume-based soups existed in Greece since antiquity, the white beans and tomatoes that characterize modern fasolada were introduced after the Columbian Exchange in the 16th and 17th centuries. Over time, these New World ingredients were incorporated into existing cooking traditions, leading to the development of the bean soup known today. By the 19th century, fasolada had become firmly established in Greek cuisine, especially as a common dish during periods of Orthodox Christian fasting, when meat and dairy are traditionally avoided.
Its counterparts areItalianfagiolata, thePortuguese andBrazilianfeijoada,Bosniangrah,Romanianfasole,Albanianfasule, andSpanishfabada. A similar dish inTurkish cuisine is calledkuru fasulye. TheArabic version is calledfasoulia (Arabic:فاصوليا) and is found inEgypt,Ethiopia,Iraq,Kurdistan,Jordan,Lebanon,Libya,Palestine,Saudi Arabia,Sudan,Syria, andYemen.[8]
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