Name: Fasolatha – White Bean and Tomato Soup Recipe
Prep time: 1 h 15 min
Cook time: 2 h
Total time: 3 h 15 min
Cuisine: Greek
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 for serving; Freshly ground pepper, to taste; Optional: hot red pepper flakes or 1 small chili pepper

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Introduction

Fasolatha is a comforting Greek white bean and tomato soup that’s hearty, flavorful, and perfect for any season. With tender Cannellini beans simmered alongside fresh vegetables and ripe tomatoes, this traditional soup brings warmth and wholesome goodness to your table.

A black bowl filled with thick white bean soup on a white marbled surface, showing soft white beans swimming in an orange-brown broth mixed with small chunky pieces of bright orange carrot and light green celery bits. Around the bowl, there are several slices of light brown toasted bread arranged casually, alongside a small dark bowl containing dark olives and a silver spoon to the top right. The soup looks hearty and warm, with a smooth and slightly chunky texture. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Soak the beans in plenty of water for about 1 hour at room temperature.
Step 2: Half-fill a large cooking pot with water and add the beans. Bring to a boil over high heat, cook for 2–3 minutes, then drain in a strainer. Do not rinse with cold water to keep the skins intact.
Step 3: Return the beans to the pot. Pour in 2 ½ liters (10 cups) of boiling hot water or vegetable stock. Add the bay leaf and onion. Season with salt and bring to a boil.
Step 4: Lower the heat and simmer covered for about 1 hour until beans are tender.
Step 5: Add the tomato paste, grated tomato, celery, carrots, olive oil, and if using, the chili pepper. Season with freshly ground pepper.
Step 6: Increase heat to medium and simmer covered for another 30 minutes, stirring every 10 minutes to prevent sticking.
Step 7: Raise heat to medium-high (or keep on medium for gas stove) and stir frequently until the soup thickens to your liking.
Step 8: Let the soup stand partly covered for 15 minutes before serving to enhance the flavors.

Tips & Variations

For a richer flavor, replace half the water with vegetable stock.
Add a splash of lemon juice or red wine vinegar before serving for brightness.
Use dried beans rather than canned for better texture and taste.
Omit chili pepper or red pepper flakes for a milder soup.
Serve with crusty bread and a drizzle of extra virgin olive oil on top.

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 if needed to loosen the soup. This soup also freezes well for up to 2 months—thaw overnight in the fridge before reheating.

How to Serve

A top view of a black bowl filled with thick soup showing soft white beans, bright orange carrot cubes, and small chopped green pieces in a rich orange broth. The bowl rests on a white marbled surface surrounded by several slices of light brown sliced bread, a wooden spoon with a silver tip placed inside the bowl, a small brown bowl with dark olives, and salt and pepper shakers. The soup looks warm and hearty with a mix of smooth and chunky textures. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beans instead of dried beans?

Yes, you can use canned Cannellini beans to save time. Rinse them well and add them later in the cooking process, reducing the simmering time accordingly to avoid overcooking.

Is it necessary to soak the beans?

Soaking the beans helps reduce cooking time and improves digestibility, but if you’re short on time, you can cook them unsoaked—it will just take longer. Quick soak by boiling for 2-3 minutes and letting them sit covered for an hour can speed this up.