Dinner

Fasolatha – White Bean and Tomato Soup Recipe

Name: Fasolatha – White Bean and Tomato Soup Recipe
Prep time: 1 h 15 min
Cook time: 50 min
Total time: 2 h 5 min
Cuisine: Greek
Ingredients: 500 grams / 17.6 ounces 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; 160 grams (1 large) onion, finely chopped; 2 carrots, sliced ½ cm (¼ inch thick); 150 grams (1 + ½ cups) chopped celery (include 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 (+ a bit extra to serve with); Freshly ground pepper, to taste; OPTIONAL: hot red pepper flakes or 1 small chili pepper; Salt, to taste

Byanna orden January 5, 2026January 5, 2026

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Introduction

Fasolatha is a hearty Greek white bean and tomato soup that’s both comforting and flavorful. This slow-simmered dish uses simple ingredients to create a rich, satisfying meal perfect for any season.

A close-up top view of a white bowl filled with thick, orange-brown soup containing white beans, small pieces of green and red vegetables, and sprinkled black pepper. A silver spoon rests inside the bowl, partially submerged in the soup, with some beans visible on the spoon. The bowl sits on a white marbled surface scattered with small green herb leaves and pieces of light-colored bread near the edges. 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, 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 a bit extra to serve
Freshly ground pepper
Optional: hot red pepper flakes or 1 small chili pepper

Instructions

Step 1: Soak the beans in plenty of water at room temperature for about 1 hour.
Step 2: Half fill a large pot with water, add the soaked beans, and bring to a boil over high heat. Cook for 2–3 minutes, then drain in a strainer without rinsing to keep the skins intact.
Step 3: Return the beans to the pot and pour in 10 cups (2 ½ liters) of boiling hot water or vegetable stock. Add the bay leaf and onion, season with salt, and bring to a boil.
Step 4: Reduce heat to low, cover, and simmer for about 1 hour until the beans are tender.
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 heat to medium, cover, and simmer for another 30 minutes, stirring every 10 minutes.
Step 7: Increase heat to medium-high (or keep medium if using gas) and stir frequently until the soup thickens.
Step 8: Let the soup stand partly covered for 15 minutes to develop flavors and thicken further before serving.
Step 9: Serve with a drizzle of extra virgin olive oil, plenty of freshly ground pepper, and hot red pepper flakes if desired.

Tips & Variations

Using a mix of water and vegetable stock adds extra depth of flavor.
If you prefer a smoother texture, briefly mash some of the beans before the final simmer.
For a smoky twist, add a small amount of smoked paprika along with the tomato paste.

Storage

Store leftover fasolatha in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of water if it has thickened too much. This soup also freezes well for up to 3 months—thaw overnight in the fridge before reheating.

How to Serve

A white bowl filled with thick orange-brown bean soup, visible layers of white beans, small chunks of green and red vegetables, all mixed in a rich, slightly oily broth with specks of black pepper on top. A silver spoon inside the bowl scoops up some of the soup, showing the creamy texture and softness of the beans. The bowl is placed on a white marbled surface, sprinkled with fresh green herb leaves around it. Pieces of white bread are partially visible near the bottom edge, adding to the warm, homey feel of the scene. 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, but reduce the initial cooking time since canned beans are already cooked. Add them after the first simmer and adjust seasoning and liquid accordingly.

Is fasolatha typically served as a main dish or a side?

It can be served both ways. Fasolatha is hearty enough to be a main meal, especially with some crusty bread, but it’s also commonly enjoyed as a starter or alongside other dishes in Greek cuisine.