Fasolatha – White Bean and Tomato Soup Recipe

Introduction

Fasolatha is a comforting Greek white bean and tomato soup, rich in flavor and simple to prepare. This hearty dish combines tender cannellini beans with ripe tomatoes and fresh vegetables, making it perfect for a nourishing meal any time of the year.

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 pepper
• OPTIONAL: hot red pepper flakes or 1 small chili pepper

Instructions

1. Step 1: Soak the beans in plenty of water at room temperature for about 1 hour.
2. Step 2: Half fill a large cooking pot with water and add the soaked 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 avoid the skins coming off.
3. Step 3: Return the beans to the cooking pot and pour in 10 cups (2 ½ liters) of boiling hot water or vegetable stock. Add the bay leaf, chopped onion, and salt to taste. Bring to a boil.
4. Step 4: Reduce the heat to low, cover, and simmer for about 1 hour until the beans are tender.
5. Step 5: Stir in the tomato paste, grated tomato, sliced carrots, chopped celery (including leaves), olive oil, and if using, the chili pepper. Season with freshly ground pepper.
6. Step 6: Increase heat to medium, cover, and simmer for another 30 minutes, stirring every 10 minutes to prevent sticking.
7. Step 7: Raise the heat to medium-high (or keep medium on gas stoves) and stir often until the soup thickens to your liking.
8. Step 8: Remove from heat and let the soup stand partly covered for 15 minutes to deepen flavors and thicken further.
9. Step 9: Serve with a drizzle of raw extra virgin olive oil, plenty of freshly ground pepper, and hot red pepper flakes if you prefer some heat.

Tips & Variations

• For a richer flavor, substitute half of the water with vegetable stock.
• If you want a creamier texture, you can blend part of the soup before the final simmer.
• Add a squeeze of lemon juice before serving to brighten the flavors.
• Use dried white beans other than cannellini, such as navy or great northern, if preferred.

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 little water if the soup has thickened too much. This soup can also be frozen for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beans instead of dried?

Yes, canned beans can be used for a quicker version. Rinse the beans well and add them during the step when you add the tomato paste and vegetables. Adjust cooking time as the beans are already cooked.

Is fasolatha gluten-free?

Yes, this soup is naturally gluten-free, making it suitable for those with gluten intolerance or celiac disease.

Fasolatha – White Bean and Tomato Soup Recipe

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★★★★★

4.9 from 100 reviews

Fasolatha is a traditional Greek white bean and tomato soup, rich in flavor and comfort. Made with creamy cannellini beans, fresh vegetables, and a touch of tomato paste, this hearty soup simmers slowly to bring out deep Mediterranean flavors. It’s perfect as a warming, nutritious meal any day of the year.

• Author: Lily
• Prep Time: 1 hour 15 minutes
• Cook Time: 2 hours 10 minutes
• Total Time: 3 hours 25 minutes
• Yield: 6–8 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Greek
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

• 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, skin discarded

Other Ingredients

• 1 tablespoon tomato paste
• 160 ml (⅔ cup) extra virgin olive oil, plus extra to serve
• Freshly ground black pepper, to taste
• OPTIONAL: hot red pepper flakes or 1 small chili pepper

Instructions

1. Prepare the Beans: Soak the dried cannellini beans in plenty of water for about 1 hour at room temperature to soften them.
2. Initial Cooking: Half fill a large cooking pot with water and add the soaked beans. Bring to a boil over high heat. Cook for 2-3 minutes to blanch the beans, then drain in a strainer. Do not rinse with cold water to avoid loosening the bean skins.
3. Cook Beans with Aromatics: Return the drained beans to the cooking pot. Add 10 cups (2 ½ liters) of boiling hot water or vegetable stock along with the bay leaf and finely chopped onion. Season with salt. Bring everything to a boil.
4. Simmer: Lower the heat to a gentle simmer, cover the pot, and cook for about 1 hour until the beans are tender.
5. Add Vegetables and Tomato: Stir in the tomato paste, hand-grated tomato (without skin), chopped celery with leaves, sliced carrots, and olive oil. If desired, add a chili pepper or hot red pepper flakes at this stage. Season with freshly ground black pepper.
6. Continue Cooking: Increase heat to medium and simmer the soup covered for an additional 30 minutes, stirring every 10 minutes to combine flavors evenly.
7. Thicken the Soup: Raise the heat to medium-high (or keep at medium on gas stove) and stir frequently until the soup thickens to your preferred consistency.
8. Rest and Serve: Remove from heat and let the soup stand partly covered for 15 minutes to further develop flavors and thicken. Serve hot, drizzled with extra virgin olive oil, freshly ground black pepper, and more hot red pepper flakes if you like it spicy.

Notes

• The soaking step softens the beans for even cooking but is short; some recipes recommend longer soak times.
• Blanching beans before cooking helps remove impurities and prevents the skins from breaking off.
• Do not rinse beans after blanching to keep skins intact and prevent mushy texture.
• Simmering slowly allows flavors to develop deeply and vegetables to soften perfectly.
• The soup thickens as it cools and rests, enhancing its hearty texture.
• Adjust the amount of chili pepper or flakes according to your spice preference.
• This soup improves in flavor if allowed to sit for a few hours or overnight in the fridge.

Keywords: Fasolatha, White Bean Soup, Greek Soup, Cannellini Beans, Tomato Soup, Vegetarian Soup, Mediterranean Soup