Description
Fasolatha is a comforting traditional Greek white bean and tomato soup that is hearty and flavorful. Made with tender cannellini beans, ripe tomatoes, aromatic vegetables, and extra virgin olive oil, this soup is simmered slowly to develop rich flavors and a pleasantly thick texture. Perfect as a nutritious main or starter, Fasolatha embodies rustic Mediterranean simplicity and wholesome goodness.
Ingredients
Scale
Beans and Stock
- 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
Vegetables
- 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)
Others
- 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
Instructions
- Prepare The Beans: Soak the dried beans in plenty of water for about 1 hour at room temperature to soften them slightly.
- Parboil The Beans: Half fill a large pot with water and add the soaked beans. Bring to a boil over high heat, cook for 2-3 minutes, then drain the beans using a strainer. Avoid rinsing with cold water to prevent the skins from coming off.
- Simmer Beans With Aromatics: Place the beans back in the pot and pour in 2 ½ liters (10 cups) of boiling water or vegetable stock. Add the bay leaf and finely chopped onion. Season with salt and bring to a boil, then reduce heat to low. Cover and let simmer gently for about 1 hour until beans are tender.
- Add Vegetables and Tomato: Stir in the tomato paste, hand grated tomato, chopped celery including leaves, sliced carrots, and the olive oil. If using chili pepper, add it now along with freshly ground pepper to taste.
- Continue Simmering: Increase heat to medium and cover. Simmer for another 30 minutes, stirring every 10 minutes to ensure even cooking and prevent sticking.
- Thicken The Soup: Raise heat to medium-high (or keep on medium heat if using gas) and stir frequently until the soup thickens to your desired consistency.
- Rest The Soup: Remove the pot from heat and let the soup stand partially covered for 15 minutes. This resting period allows the flavors to meld and the soup to thicken further.
- Serve: Ladle the soup into bowls and add a drizzle of raw extra virgin olive oil, freshly ground pepper, and optional hot red pepper flakes for extra heat if desired. Enjoy warm.
Notes
- Do not rinse beans after parboiling with cold water; this helps maintain their skin intact and texture.
- The resting step at the end is crucial to let the soup thicken naturally and enhance flavor.
- This soup can be adjusted for spiciness by adding hot pepper flakes or fresh chili pepper.
- Using vegetable stock instead of water adds deeper flavor but is optional.
- Using extra virgin olive oil both during cooking and as a finishing drizzle creates authentic Mediterranean taste.
- Prep Time: 1 hour 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Keywords: Fasolatha, white bean soup, Greek soup, cannellini beans, tomato soup, Mediterranean soup, vegetarian soup
