- a spicy Mediterranean soup from Greece
Fasolakia Soup
This was the only winter dish available in wonderful ‘greasy’ Spiro’s Taverna on the little island of Paxos. He served it to the fisherman and the few ex-pats for lunch during the wet and windy month of February.
Fasolakia is quick and easy to prepare in one pot from store cupboard ingredients.
It is packed with flavour and absolutely delicious dunked with chunks of crusty bread.
Quantities are very much down to your mood on the day and what is in your cupboard.

VERY EASY, SERVES 4-6 (can be vegetarian)
Preparation 5 minutes
Cooking 30 minutes

  • 1 tin (400g) of chopped tomatoes or ½L passata
  • 1 tin (400g) of big butter beans
  • 1 large onion
  • 1 glass of good olive oil
  • 1 teaspoon of cumin
  • 1 teaspoon of coriander
  • 1 teaspoon of cinnamon
  • 1 teaspoon of Mediterranean herbs
  • 2 chopped garlic cloves
  • chilli flakes to taste
  • 2 chicken or vegetable stock cubes
  • ½L water
  • season to taste

1. Chop the onion and sauté gently with ½ the olive oil in a large saucepan with the lid on until translucent (avoid browning the onions).
2. Add the ground spices ‘cook out’ for 5 minutes.
3. Add the chopped tomatoes, chilli, herbs, garlic, beans and stock cubes. Add water (vary the amount of liquid to make a thinner or thicker soup to your own taste).
4. Simmer for 15 minutes and then serve in bowls with crusty bread and a good slurp of extra virgin olive oil

1. With less water it makes a perfect sauce to accompany a Spanish frittata.

2. With or without the beans, pour it over seared chicken or pork chops. Roast for 30-40 minutes in a hot oven for a lovely spicy casserole dish. (The addition of some chopped chorizo is a nice touch)

Click here to download printable DOC file