Fasolatha – White Bean and Tomato Soup Recipe
Fasolatha is a traditional Greek white bean and tomato soup, hearty and flavorful, made with cannellini beans, fresh tomatoes, celery, carrots, and aromatic herbs. This rustic soup is simmered slowly to develop rich flavors and provides a comforting, healthy meal perfect for cool days.
- Prep Time: 1 hour 15 minutes
- Cook Time: 2 hours
- Total Time: 3 hours 15 minutes
- Yield: 6-8 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)
Vegetables and Flavorings
- 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
Instructions
- Soak the Beans: Place the dried beans in plenty of water and soak at room temperature for about 1 hour. This helps to soften them before cooking.
- Parboil the Beans: Fill a large pot halfway with water and add the soaked beans. Bring to a boil over high heat, cooking the beans for 2-3 minutes. Drain the beans in a strainer, avoiding rinsing with cold water to prevent the skins from coming off.
- Simmer the Beans: Return the beans to the pot and pour in 2 ½ liters (10 cups) of boiling water or vegetable stock. Add the bay leaf and chopped onion, season with salt, and bring to a boil again. Reduce heat to low and cover the pot. Let it simmer gently for about 1 hour to soften the beans thoroughly.
- Add Vegetables and Flavorings: Stir in the tomato paste, grated tomato, chopped celery (with leaves), sliced carrots, olive oil, and optional chili pepper or red pepper flakes. Season with freshly ground pepper.
- Continue Simmering: Increase heat to medium, cover the pot, and cook for an additional 30 minutes, stirring every 10 minutes to prevent sticking and allow the flavors to meld.
- Thicken the Soup: Increase heat to medium-high (or keep at medium if using a gas stove) and stir frequently until the soup thickens to desired consistency.
- Rest the Soup: Remove from heat and let the soup stand, partly covered, for 15 minutes before serving. This resting time enhances the flavors and thickens the soup further.
Notes
- Do not rinse the beans after parboiling to avoid removing their skins, which can affect texture.
- The soup thickens naturally with simmering and stirring; adjust cooking time based on your preferred consistency.
- The optional chili adds a subtle heat; adjust according to taste.
- Serve with an extra drizzle of good quality extra virgin olive oil for richness.
Keywords: Fasolatha, Greek soup, white bean soup, cannellini beans, tomato soup, vegetarian soup, traditional Greek recipe
