Fasolatha - White Bean and Tomato Soup Recipe
Fasolatha is a traditional Greek white bean and tomato soup that combines tender cannellini beans, fresh vegetables, and rich tomato flavors. This comforting and wholesome soup is simmered slowly to develop a thick, hearty texture, perfect for warming up on a chilly day or enjoying as a nutritious meal.
- Prep Time: 1 hour 10 minutes
- Cook Time: 1 hour 35 minutes
- Total Time: 2 hours 45 minutes
- Yield: 5 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
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
- Salt, to taste
Vegetables and Flavorings
- 160 grams (1 large) onion, finely chopped
- 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 and skin discarded
- 1 tablespoon tomato paste
- 1 small chili pepper or hot red pepper flakes (optional)
Oils and Seasonings
- 160 ml (⅔ cup) extra virgin olive oil, plus extra for serving
- Freshly ground black pepper, to taste
Instructions
- Prepare the Beans: Soak the dried cannellini beans in plenty of water at room temperature for about 1 hour to soften them slightly.
- Initial Boil: Half fill a large pot with water and add the soaked beans. Bring to a boil over high heat and cook for 2-3 minutes, then drain the beans using a strainer. Avoid rinsing with cold water to prevent the skins from coming off.
- Simmer the Beans: Place the beans back into the large cooking pot. Pour in 2 ½ liters (10 cups) of boiling hot water or vegetable stock. Add the bay leaf, chopped onion, and season with salt. Bring to a boil again.
- First Slow Simmer: Reduce heat to low, cover the pot, and let the beans simmer gently for about 1 hour so they become tender.
- Add Vegetables and Seasonings: Stir in the tomato paste, grated tomato, chopped celery (including leaves), sliced carrots, extra virgin olive oil, and if using, the chili pepper. Season with freshly ground black pepper.
- Second Simmer: Increase heat to medium and cover the pot again. Let it simmer for an additional 30 minutes, stirring every 10 minutes to prevent sticking and encourage thickening.
- Thicken the Soup: Raise heat to medium-high (or keep at medium if using a gas stove). Stir often until the soup thickens to your desired consistency.
- Rest the Soup: Remove from heat and let the soup stand partly covered for 15 minutes. This allows the flavors to meld and the soup to thicken further.
- Serve: Serve the fasolatha with a drizzle of raw extra virgin olive oil, plenty of freshly ground black pepper, and hot red pepper flakes if you prefer it spicy.
Notes
- Do not rinse the beans with cold water after boiling to prevent the skins from peeling off.
- The soup thickens further as it rests off the heat; patience improves consistency.
- Add chili according to your preferred spice level or omit for a milder soup.
- Using half vegetable stock and half water can add more depth of flavor but is optional.
- This soup tastes even better the next day as the flavors continue to develop.
