Name: Fasolatha – White Bean and Tomato Soup Recipe
Prep time: 1 h 15 min
Cook time: 1 h 45 min
Total time: 3 h
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, 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 black pepper; Optional: hot red pepper flakes or 1 small chili pepper

Jump to Recipe

Introduction

Fasolatha is a traditional Greek white bean and tomato soup that’s hearty, flavorful, and perfect for any season. Made with simple ingredients like cannellini beans, fresh tomatoes, and aromatic vegetables, it’s a comforting dish that warms the soul.

A black bowl holds a thick soup filled with white beans and small diced orange and green vegetables, all submerged in a rich orange broth. The soup looks hearty with visible chunks of beans and vegetables evenly spread throughout the bowl. A silver spoon rests in the soup, angled toward the viewer. The bowl sits on a white marbled surface with a gray cloth casually placed to the left and a fresh carrot with green leaves to the right. 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 of the 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
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 pot 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 keep their skins intact.
Step 3: Return the beans to the pot. Pour in the boiling hot water or vegetable stock. Add the bay leaf and onion, season with salt, and bring to a boil again.
Step 4: Reduce heat to low, cover, and simmer for about 1 hour.
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: Raise the heat to medium, cover, and simmer for another 30 minutes, stirring every 10 minutes.
Step 7: Increase heat to medium-high (or keep on medium if using a gas stove) and stir frequently until the soup thickens to your liking.
Step 8: Let the soup stand for 15 minutes, partly covered, to deepen the flavors and thicken further.
Step 9: Serve with a drizzle of extra virgin olive oil, freshly ground pepper, and optional hot red pepper flakes for some heat.

Tips & Variations

For an extra creamy texture, blend a spoonful of the soup until smooth and stir it back into the pot before serving.
You can substitute cannellini beans with other small white beans like great northern or navy beans.
Add a splash of lemon juice when serving to brighten the flavors.

Storage

Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a little water or stock if it becomes too thick. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A black bowl filled with orange-red soup containing white beans and small pieces of vegetables like carrots and celery, a silver spoon inside the bowl. The bowl is placed on a white marbled surface, next to a gray cloth, a small bunch of green celery leaves, and an orange carrot. The soup looks warm and hearty, with visible broth and soft bean/vegetable 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?

Yes, canned beans can be used to save time. Drain and rinse them well, then add them after the initial boiling step. Adjust cooking times accordingly since canned beans are already cooked.

Is this soup suitable for vegans?

Absolutely. Fasolatha contains no animal products when made with water or vegetable stock and olive oil, making it a delicious vegan-friendly meal.