To start, drain and rinse the soaked beans thoroughly. In a large pot, add the beans along with 5 cups of water. Bring to a boil over medium-high heat, then reduce to a simmer. Let the beans cook for 20 minutes, skimming off any foam that rises to the top.

Meanwhile, prepare the vegetables. In a medium-sized bowl, combine the chopped onion, diced carrots, and chopped celery. These ingredients will add depth and flavour to the soup, so ensure they are cut evenly for consistent cooking.

After the beans have simmered, add the chopped vegetables and minced garlic to the pot. Stir gently to incorporate. Allow the mixture to cook for another 10 minutes, softening the vegetables while the beans continue to cook.

Add the grated tomatoes, tomato paste, and olive oil to the pot. Stir well, ensuring the tomato paste is fully dissolved into the soup. The addition of olive oil at this stage enhances the soup’s richness and provides a silky texture.

Season the soup with dried oregano, thyme, and the bay leaf. These herbs add an earthy flavour that complements the beans. Stir to mix, and let the soup continue simmering for 20 minutes, allowing the flavours to meld.

Check the beans for tenderness. If they are not yet soft, add a bit more water and continue cooking until the beans are fully tender, approximately another 15–20 minutes. Adjust the seasoning with salt and pepper to taste.

Remove the bay leaf and give the soup a final stir. Taste the soup to check the balance of flavours, adjusting as needed. For a thicker consistency, you can mash a few of the beans against the side of the pot.

Ladle the Fasolada into bowls and garnish with freshly chopped parsley. Serve with lemon wedges on the side, allowing diners to add a fresh burst of acidity. Enjoy with crusty bread for a comforting and hearty meal that celebrates the warmth of Greek cuisine.