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|Alternative names||Fasoulada, fasoulia|
|Place of origin||Cyprus, Greece and Turkey|
|Region or state||Cyprus, Egypt, Greece, Iraq, Jordan, Lebanon, Libya, Palestine, Saudi Arabia, Syria, Turkey and Yemen|
|Main ingredients||Dry white beans, olive oil, vegetables|
|Cookbook: Fasolada Media: Fasolada|
Fasolada, fasoulada or sometimes fasolia (Greek: φασολάδα, φασουλάδα or φασόλια) is a Greek and Cypriot soup of dry white beans, olive oil, and vegetables, sometimes called the "national food of the Greeks".
Its counterpart in Turkish cuisine is called kuru fasulye. The Arabic version is called fasoulia and is found in Lebanon, Syria and parts of Saudi Arabia, Iraq, Egypt, Libya, Jordan and Yemen (Arabic: فاصوليا).
Fasolada is made by simmering beans with tomatoes and other vegetables such as carrots, onion, parsley, celery, and bay leaf. Lima beans are sometimes used instead of white beans. Recipes vary considerably.
It is often enriched with olive oil either in the kitchen or on the table.