Fasolatha – White Bean and Tomato Soup Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
