Few dishes capture the essence of Greek home cooking like Fasolatha, a rustic, comforting white bean and tomato soup that has been a staple in Mediterranean kitchens for generations. Imagine a bowl filled with tender white beans, sweet carrots, aromatic celery, and rich tomato flavors, all brought together with a generous drizzle of olive oil. This isn’t just a soup—it’s a celebration of simple, wholesome ingredients transformed into a dish that warms both the body and soul.
For many, Fasolatha evokes memories of family gatherings and cozy evenings, with its subtle depth of flavor and satisfying texture. Its ingredients are humble, yet when combined, they create a taste that feels both luxurious and nourishing. What makes this soup truly special is its versatility: serve it as a light lunch, a starter for a Greek-inspired dinner, or enjoy it as a hearty main course on a chilly day.
Whether you’re exploring Greek cuisine for the first time or looking to add a new favorite to your repertoire, Fasolatha is a timeless recipe that embodies comfort, health, and flavor in every spoonful.
Recipe Overview
Fasolatha is a traditional Greek soup made with tender white beans, fresh tomatoes, celery, carrots, and a touch of olive oil. Slow-simmered to perfection, this hearty soup is naturally flavorful, wholesome, and easy to prepare. With minimal ingredients, it offers maximum satisfaction—a perfect example of simple Mediterranean cooking done right.
Ingredients & Instructions
Here’s a detailed guide to making Fasolatha, complete with tips to bring out the best in this classic Greek soup.
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, 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 to serve
- Freshly ground black pepper
- Optional: hot red pepper flakes or 1 small chili pepper
Step-by-Step Instructions
1. Prepare the Beans
Start by soaking the dried white beans in plenty of water for about 1 hour at room temperature. This softens them and helps reduce cooking time while improving digestibility.
2. Blanch the Beans
Half-fill a large pot with water and bring it to a boil. Add the soaked beans and boil for 2-3 minutes. Drain in a strainer but do not rinse with cold water, as this step helps remove some of the indigestible sugars that can cause gas.
3. Simmer the Base
Return the beans to the pot and pour in 10 cups (2 ½ liters) of boiling hot water or a mix of water and vegetable stock. Add the bay leaf and chopped onion, and season with salt. Bring the pot to a boil, then reduce the heat to low and simmer covered for about 1 hour, allowing the beans to soften and the flavors to meld.
4. Add Vegetables and Tomato
After an hour, stir in the tomato paste, hand-grated tomato, celery, carrots, and olive oil. If using a chili pepper, add it at this point. Season with freshly ground pepper to taste.
5. Simmer to Perfection
Raise the heat to medium and simmer covered for another 30 minutes, stirring every 10 minutes. This step allows the vegetables to soften and the flavors to combine fully.
6. Thicken the Soup
Increase the heat to medium-high (or medium on a gas stove) and stir often until the soup thickens slightly. The goal is a hearty consistency without making it too dense.
7. Rest Before Serving
Remove the soup from heat and let it stand partly covered for 15 minutes. This resting period allows the flavors to develop further and the soup to reach the perfect texture.
8. Serve and Garnish
Ladle the soup into bowls and finish with a drizzle of extra virgin olive oil, freshly ground black pepper, and a sprinkle of hot red pepper flakes if desired. Serve warm with crusty bread for a classic Greek experience.
Tip: For added flavor, you can also sprinkle a little fresh parsley or oregano on top before serving.
Cooking Tips & Variations
1. Bean Options
While Cannellini beans are traditional, you can use Great Northern beans or navy beans as alternatives. For a quicker version, use canned beans, but adjust cooking times and skip the soaking step.
2. Vegetable Enhancements
- Add zucchini, spinach, or green beans for extra nutrition and color.
- Using fresh, ripe tomatoes is key for natural sweetness, but canned tomatoes can work in a pinch.
3. Spice Adjustments
- For a mild version, omit chili or red pepper flakes.
- For heat lovers, a dash of smoked paprika or cayenne pepper adds depth.
4. Olive Oil Matters
Use high-quality extra virgin olive oil, both in the cooking process and as a garnish. It elevates the soup’s flavor and adds a silky richness that’s signature to Mediterranean cuisine.
5. Make Ahead
Fasolatha tastes even better the next day as the flavors meld. Store it in the fridge for up to 3 days or freeze for up to 2 months. Reheat gently to preserve the beans’ texture.
Storage & Serving Suggestions
Storage
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze in portions for up to 2 months. Thaw overnight and warm gently on the stove.
Serving Ideas
- Serve with a slice of warm, crusty bread or Greek flatbread.
- Drizzle with extra virgin olive oil and sprinkle fresh herbs like parsley or oregano for extra freshness.
- Pair with a light salad or roasted vegetables for a complete meal.
Fasolatha is a perfect option for both light lunches and hearty dinners, offering a healthy, satisfying, and flavorful experience.
Fasolatha – White Bean and Tomato Soup is a timeless Greek classic that proves simplicity can be extraordinary. With just a handful of fresh ingredients, you create a dish that’s hearty, wholesome, and packed with flavor. Its creamy beans, tender vegetables, and fragrant olive oil make it comforting, while the slow simmering brings out deep, satisfying flavors that make it irresistible.
Whether you’re exploring Greek cuisine for the first time or returning to a familiar favorite, this soup is a versatile, nourishing addition to your culinary repertoire. Serve it warm, savor each bite, and enjoy the essence of Mediterranean comfort at home.
FAQs
1. Can I use canned beans instead of dried?
Yes. Use 3 cans (15 oz each) of drained and rinsed white beans. Reduce cooking time since canned beans are already cooked.
2. Can I make this vegan?
Absolutely. The recipe is naturally vegan—just use vegetable stock if preferred over water.
3. How thick should the soup be?
Fasolatha should be hearty but not too dense. Let it simmer until the beans are soft and the soup reaches a slightly thick consistency.
4. Can I add meat to Fasolatha?
Yes, some variations include small pieces of smoked sausage or bacon for extra flavor, but traditional Fasolatha is vegetarian.
5. How long can I store the soup?
It can be refrigerated for 3 days or frozen for up to 2 months. Reheat gently to maintain bean texture.
Fasolatha is a hearty Greek white bean and tomato soup with carrots, celery, and olive oil. Easy, flavorful, and perfect for cozy meals or weeknight dinners.