Fasolatha – White Bean And Tomato Soup Recipe

“`html

If you’re craving a warm, hearty dish that feels like a comforting hug in a bowl, Fasolatha – White Bean And Tomato Soup is exactly what you need. This traditional Greek recipe combines creamy white beans with the bright tang of ripe tomatoes, enhanced by a rich olive oil base and aromatic vegetables. It’s simple yet deeply satisfying, offering layers of flavor that develop beautifully during slow simmering. Whether you want a nourishing lunch or a inviting dinner starter, this Fasolatha – White Bean And Tomato Soup will quickly become one of your favorite go-to recipes.

Ingredients You’ll Need

This soup shows just how a handful of straightforward, quality ingredients can come together to create magic. Each item plays a crucial role—beans provide creaminess and protein, tomatoes add brightness, and herbs and vegetables bring deep, comforting warmth and texture.

• 500 grams dried Cannellini beans: These small white beans become beautifully tender and creamy after cooking, forming the hearty base of the soup.
• 2 ½ liters boiling hot water or vegetable stock: Using hot liquid jumpstarts the cooking process and infuses the beans with flavor.
• 160 grams finely chopped onion: Adds sweetness and depth as it gently cooks with the beans.
• 1 bay leaf: Subtle, earthy flavor that enhances the soup’s aroma.
• 2 carrots, sliced ½ cm thick: Provide a slight sweetness and lovely color contrast.
• 150 grams chopped celery, including leaves: Delivers fresh, herbal notes and crunchy texture.
• 150 grams extra ripe tomato, hand grated: The tomato’s natural acidity brightens the soup and balances the beans’ creaminess.
• 1 tablespoon tomato paste: Intensifies the tomato flavor and enriches the color.
• 160 ml extra virgin olive oil, plus extra for serving: This essential ingredient adds silkiness and a fruity aroma that makes the soup truly special.
• Freshly ground black pepper: Season to taste, bringing warmth and depth.
• Optional: hot red pepper flakes or 1 small chili pepper: For those who love a kick of heat, this is the perfect way to spice things up.

How to Make Fasolatha – White Bean And Tomato Soup

Step 1: Prepare the Beans

Start by soaking your dried white beans in plenty of water for about an hour at room temperature. This short soak helps soften them just enough for the cooking process ahead. Next, place the beans in a large pot, cover with water, and bring to a boil. Boil them briefly for 2-3 minutes, then drain using a strainer—but here’s a pro tip: don’t rinse the beans under cold water. Doing so can cause their delicate skins to peel off, which we want to avoid to keep the soup silky and intact.

Step 2: Cook the Beans

Return the beans to your cooking pot and pour in 2 ½ liters of boiling water or vegetable stock. Toss in the bay leaf and chopped onion, then add a pinch of salt. Bring the mixture to a boil again, then lower the heat to a gentle simmer. Cover and let the beans soften over the next hour. This slow simmer is essential for developing a creamy texture that’s nothing short of comforting.

Step 3: Add the Vegetables and Tomato

Once the beans have softened beautifully, stir in the tomato paste and hand-grated ripe tomato. Add the chopped celery, carrot slices, and generous olive oil. If you fancy a bit of heat, now’s the moment to toss in your chili pepper or red pepper flakes. Season with freshly ground black pepper to taste. Bring the pot back to a gentle simmer, cover, and cook for an additional 30 minutes, stirring every 10 minutes to keep everything melding perfectly.

Step 4: Thicken and Finish

Turn up the heat to medium-high (or keep it at medium if using a gas stove) and stir often, allowing the soup to thicken naturally. This step concentrates the flavors and gives you that luscious, stew-like consistency that makes Fasolatha – White Bean And Tomato Soup so irresistible. Once thickened, remove from heat and let it rest for 15 minutes, covered partially, to deepen all the flavors even more.

How to Serve Fasolatha – White Bean And Tomato Soup

Garnishes

The best way to serve this soup is simple and elegant—finish it off with a drizzle of extra virgin olive oil and a generous crack of freshly ground black pepper. For those who enjoy a bit of a spicy twist, a sprinkle of hot red pepper flakes adds just the right touch of heat. These little touches elevate the rustic soup to something truly special.

Side Dishes

Fasolatha – White Bean And Tomato Soup stands perfectly on its own, but pairing it with crusty bread is an absolute dream. Whether it’s thick slices of sourdough or warm pita bread, dipping into the rich soup is part of the whole experience. A fresh green salad or lightly grilled vegetables can also round out the meal, keeping it fresh and balanced.

Creative Ways to Present

For a delightful twist, serve the soup in rustic bread bowls to soak up every last drop. Another fun idea is garnishing with a sprinkle of crumbled feta or some chopped fresh herbs like parsley or oregano to add a pop of color and a subtle herbaceous note. Personalizing the soup this way can make it an impressive dish for guests while keeping it cozy and approachable.

Make Ahead and Storage

Storing Leftovers

Leftover Fasolatha – White Bean And Tomato Soup stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors deepen even more overnight, making the next-day taste arguably even better.

Freezing

This soup freezes well, making it a perfect go-to for busy days. Cool the soup completely, transfer into freezer-safe containers, and freeze for up to 3 months. When thawed, the texture remains hearty and comforting, just like fresh.

Reheating

Reheat gently over low to medium heat on the stove, stirring occasionally to prevent sticking. If the soup has thickened too much in the fridge or freezer, add a splash of water or stock to bring it back to your preferred consistency. Avoid microwaving directly from frozen for best results.

FAQs

Can I use canned beans instead of dried for Fasolatha – White Bean And Tomato Soup?

Absolutely! Canned beans are a great shortcut. Just rinse and drain them well, then add them after the sautéing step and simmer gently to blend flavors. Cooking time will be shorter since the beans are already cooked, so keep an eye on the texture.

Is Fasolatha suitable for vegans and vegetarians?

Yes, this soup is naturally vegan and vegetarian as long as you use vegetable stock or water. The olive oil and fresh veggies create a wonderfully rich and satisfying flavor without the need for any animal products.

What if I don’t have fresh ripe tomatoes? Can I use canned tomatoes?

Canned tomatoes can work in a pinch, but fresh ripe tomatoes really make a difference in freshness and brightness. If you use canned, opt for whole peeled or diced varieties without extra seasoning, and reduce the tomato paste slightly to balance acidity.

How spicy does the optional chili make the soup?

The chili adds a subtle warming heat that complements the soup’s earthiness without overwhelming it. You can always adjust the amount or skip it altogether if you prefer a milder, soothing bowl.

Can I prepare parts of this recipe ahead of time?

Yes! Soaking the beans can be done the day before to save time. You can also prepare and chop the vegetables in advance. The soup itself tastes fantastic when made a day ahead, allowing all the flavors to develop fully.

Final Thoughts

I can’t recommend making Fasolatha – White Bean And Tomato Soup enough. It’s a humble, nourishing dish with heart and soul, perfect for cozy evenings or anytime you want a tasty meal that feels like home. Once you try this recipe, it will surely become a beloved staple in your kitchen, offering warmth in every spoonful.

“`

Print