Print

Fasolatha – White Bean And Tomato Soup Recipe

Fasolatha - White Bean And Tomato Soup Recipe
Print Recipe

★★★★★

4.8 from 23 reviews

Fasolatha is a traditional Greek white bean and tomato soup that is hearty, nutritious, and full of vibrant Mediterranean flavors. Made with cannellini beans, fresh vegetables, and olive oil, this comforting soup is perfect as a wholesome meal or appetizer, offering a rich blend of textures and a deliciously thick consistency developed through slow simmering.

Ingredients

Scale

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

Vegetables and Flavorings

  • 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 with skin discarded
  • 1 tablespoon tomato paste

Seasonings and Finishes

  • 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 for spice

Instructions

  1. Prepare the Beans: Soak the dried beans in plenty of water for about 1 hour at room temperature to soften them.
  2. Initial Cook: Half fill a large pot with water, add the soaked beans, and bring to a boil over high heat. Boil for 2-3 minutes, then drain beans in a strainer without rinsing with cold water to prevent skins from falling off.
  3. Cook the Beans: Place the drained beans back into the pot, add the boiling water or vegetable stock, bay leaf, and chopped onion. Season with salt and bring to a boil.
  4. Simmer: Reduce heat to low and simmer, covered, for about 1 hour, allowing beans to become tender.
  5. Add Vegetables and Tomato: Stir in tomato paste, grated tomato, chopped celery, sliced carrots, olive oil, and if using, chili pepper. Season with freshly ground black pepper.
  6. Continue Cooking: Increase heat to medium and simmer covered for 30 more minutes, stirring every 10 minutes to combine flavors and prevent sticking.
  7. Thicken the Soup: Raise heat to medium-high (or keep it medium on a gas stove) and stir often until the soup thickens to a creamy consistency; this may take several minutes.
  8. Let Stand: Remove from heat and let the soup stand partly covered for 15 minutes to further develop flavors and thicken.
  9. Serve: Serve hot with a drizzle of raw extra virgin olive oil, plenty of freshly ground black pepper, and optional hot red pepper flakes if preferred spicy.

Notes

  • Do not rinse the beans with cold water after parboiling to keep their skins intact.
  • The thickness of the soup can be adjusted by simmering longer to reduce liquid or adding a little more water if needed.
  • Using half vegetable stock and half water adds extra depth but pure water works well too.
  • For a spicier version, include hot red pepper flakes or a fresh chili pepper.
  • Letting the soup rest before serving enhances its flavor and texture.

Nutrition

Keywords: Fasolatha, white bean soup, Greek soup, cannellini beans, tomato soup, vegetarian soup, Mediterranean soup

Find it online: https://freshrecipehub.com/fasolatha-white-bean-and-tomato-soup-recipe/