Fasolatha – White Bean and Tomato Soup Recipe

Introduction

Fasolatha is a traditional Greek white bean and tomato soup that’s hearty, comforting, and bursting with fresh flavors. This rustic dish combines tender beans with ripe tomatoes, aromatic vegetables, and olive oil for a warming meal perfect any time of year.

Ingredients

• 500 grams (17.6 oz) dried Cannellini beans (or other small white beans)
• 2 ½ liters (10 cups) boiling hot water or half water and half vegetable stock
• 160 grams (1 large) onion, finely chopped
• 1 bay leaf
• 2 carrots, sliced ½ cm (¼ inch thick)
• 150 grams (1 ½ cups) chopped celery (include some leaves)
• 150 grams medium-large extra ripe tomato, hand grated, skin discarded
• 1 tablespoon tomato paste
• 160 ml (⅔ cup) extra virgin olive oil, plus extra to serve
• Freshly ground pepper
• Optional: hot red pepper flakes or 1 small chili pepper

Instructions

1. Step 1: Soak the dried beans in plenty of water at room temperature for about 1 hour.
2. Step 2: Fill a large pot halfway with water and add the soaked beans. Bring to a boil over high heat and cook for 2-3 minutes. Drain the beans using a strainer, but do not rinse with cold water to prevent the skins from coming off.
3. Step 3: Return the beans to the pot. Pour in the boiling hot water or vegetable stock, add the bay leaf and chopped onion, season with salt, and bring to a boil.
4. Step 4: Reduce heat to low, cover, and simmer for about 1 hour until the beans are tender.
5. Step 5: Add the tomato paste, grated tomato, chopped celery, sliced carrots, olive oil, and if using, the chili pepper. Season with freshly ground pepper.
6. Step 6: Raise the heat to medium, cover, and simmer for another 30 minutes, stirring every 10 minutes.
7. Step 7: Increase heat to medium-high (keep medium if using a gas stove) and stir often until the soup thickens to your liking.
8. Step 8: Let the soup stand, partly covered, for 15 minutes before serving to enhance flavors and thicken further.
9. Step 9: Serve with a drizzle of extra virgin olive oil, plenty of freshly ground pepper, and hot red pepper flakes if you want it spicy.

Tips & Variations

• Use vegetable stock instead of water for a richer flavor.
• For a creamier texture, gently mash some of the beans before the final simmer.
• Adjust the spice level by adding or omitting the chili pepper and red pepper flakes.
• Try garnishing with fresh herbs like parsley or oregano to brighten the soup.

Storage

Store leftover fasolatha in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or stock if it has thickened too much. This soup also freezes well; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beans instead of dried?

Yes, you can substitute canned white beans to save time. Drain and rinse them well, then add them later in the cooking process to avoid overcooking.

Is fasolatha a vegetarian or vegan dish?

Traditionally, fasolatha is vegan as it uses no animal products, especially if you use water or vegetable stock. Just be sure your stock is vegetable-based if using.

Fasolatha – White Bean and Tomato Soup Recipe

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Fasolatha, a traditional Greek white bean and tomato soup, combines tender cannellini beans simmered with fresh vegetables, rich tomato paste, and extra virgin olive oil for a hearty, comforting meal. This rustic soup is slow-cooked to develop deep flavors and thickened to a satisfying consistency, perfect served with a drizzle of olive oil and a sprinkle of pepper or chili flakes for a bit of heat.

• Author: Clara
• Prep Time: 1 hour 15 minutes
• Cook Time: 2 hours 15 minutes
• Total Time: 3 hours 30 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Greek
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Beans and Broth

• 500 grams (17.6 oz) dried Cannellini beans (or other small white beans)
• 2 ½ liters (10 cups) boiling hot water (or half water and half vegetable stock)
• 1 bay leaf
• 160 grams (1 large) onion, finely chopped

Vegetables and Flavorings

• 2 carrots, sliced ½ cm (¼ inch thick)
• 150 grams (1 ½ cups) chopped celery (including some leaves)
• 150 grams (medium-large) extra ripe tomato, hand grated, skin discarded
• 1 tablespoon tomato paste
• 160 ml (⅔ cup) extra virgin olive oil, plus extra for serving
• freshly ground pepper, to taste
• OPTIONAL: hot red pepper flakes or 1 small chili pepper

Instructions

1. Prepare The Beans: Soak the cannellini beans in plenty of water at room temperature for about 1 hour to begin softening them. After soaking, half fill a large pot with water and add the beans. Bring the water to a boil over high heat and cook the beans for 2-3 minutes. Drain the beans using a strainer, but do not rinse with cold water as this can cause the bean skins to come off.
2. Cook The Beans: Place the drained beans back into a large cooking pot. Pour in 10 cups (2 ½ liters) of boiling hot water or vegetable stock. Add the bay leaf and finely chopped onion. Season with salt to taste. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and cover the pot. Let the beans simmer gently for about 1 hour until tender.
3. Add Vegetables and Simmer: After the beans have softened, stir in the tomato paste, hand-grated tomato (with skin discarded), chopped celery including some leaves, sliced carrots, and 160 ml of extra virgin olive oil. If using, add the small chili pepper at this stage for heat. Season with freshly ground pepper according to taste. Raise the heat to medium, cover, and continue simmering for another 30 minutes. Stir the soup every 10 minutes or so to prevent sticking.
4. Thicken the Soup: Increase the heat to medium-high (or keep it at medium if using a gas stove) and cook uncovered, stirring frequently until the soup thickens to your preferred consistency. This process enhances the flavors and creates the classic hearty texture of Fasolatha.
5. Rest Before Serving: Remove the soup from the heat and let it stand partly covered for 15 minutes. This resting period allows the flavors to meld beautifully and the soup to thicken further.
6. Serve: Ladle the soup into bowls and finish with a drizzle of raw extra virgin olive oil, plenty of freshly ground black pepper, and if desired, a sprinkle of hot red pepper flakes for extra spice. Serve warm and enjoy the comforting taste of this traditional Greek bean soup.

Notes

• Do not rinse the beans with cold water after boiling briefly as this can cause the skins to peel off, affecting texture.
• The soup thickens further as it rests; adjusting the consistency by simmering longer or shorter is possible according to preference.
• Using half vegetable stock and half water can deepen flavor, but pure water works well too.
• Extra virgin olive oil is key for authentic flavor and should be added both during cooking and as a finishing touch.
• Optional chili pepper or red pepper flakes can be adjusted or omitted depending on desired spice level.

Keywords: Fasolatha, Greek bean soup, white bean soup, vegetarian soup, tomato bean soup, cannellini beans, traditional Greek recipe