Fasolatha – White Bean and Tomato Soup Recipe
Fasolatha is a comforting Greek white bean and tomato soup, featuring tender cannellini beans simmered with fresh vegetables, tomato paste, and extra virgin olive oil. This hearty and flavorful soup is perfect as a wholesome meal or a starter, offering a rich blend of textures and Mediterranean flavors.
- Prep Time: 1 hour 15 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 3 hours
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
Scale
Beans & Liquids
- 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 & Aromatics
- 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
Other Ingredients
- 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
Instructions
- Prepare The Beans: Soak the dried cannellini beans in plenty of water at room temperature for about 1 hour to soften.
Then, half fill a large pot with water, add the soaked beans, and bring to a boil over high heat. Cook for 2-3 minutes and then drain the beans using a strainer without rinsing them with cold water to avoid the skins peeling off. - Cook 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 the mixture to a boil.
Reduce the heat to low and cover the pot, letting the beans simmer gently for about 1 hour until tender. - Add Vegetables and Tomato: Stir in the tomato paste, grated tomato, chopped celery, sliced carrots, and the ⅔ cup of extra virgin olive oil. If you like heat, add the small chili pepper or hot red pepper flakes at this stage. Season with freshly ground black pepper.
Increase heat to medium and cover the pot again, allowing the soup to simmer for 30 more minutes. Stir every 10 minutes to combine flavors and prevent sticking. - Thicken the Soup: Raise the heat to medium-high (keep medium if using gas stove). Stir frequently as the soup cooks until it thickens to your preferred consistency.
For an extra creamy texture, scoop a spoonful of soup and blend it in a food processor or blender, then stir back into the pot. - Rest and Serve: Remove from heat and let the soup stand partially covered for 15 minutes to allow flavors to deepen and soup to thicken further.
Serve hot with a drizzle of extra virgin olive oil, freshly ground black pepper, and additional red pepper flakes if desired.
Notes
- For a thicker and creamier soup, blend a portion of the soup and mix it back in.
- Do not rinse the beans after boiling as it can cause the skins to peel off.
- Adjust seasoning at the end according to taste.
- This soup improves in flavor when allowed to sit for a short while before serving.
Keywords: Fasolatha, Greek soup, white bean soup, tomato soup, cannellini beans, vegetarian soup, Mediterranean cuisine
