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Fasolatha (White Bean Soup) Recipe

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3.9 from 15 reviews

Fasolatha is a traditional Greek white bean soup that combines tender cannellini beans with fresh vegetables and rich tomato paste, simmered slowly to create a hearty and comforting dish. Flavored with olive oil, salt, and pepper, this wholesome soup is perfect for a nutritious meal.

  • Total Time: 13 hours
  • Yield: 5 servings

Ingredients

Beans

  • 1 1/3 cups white cannellini beans (265 grams / 9.3 oz)
  • Water for soaking and boiling beans

Soup

  • 7 cups water (1.75 litres / 5.92 fl oz)
  • 1 large onion, diced
  • 1 large carrot, or 2 medium, thinly sliced and halved
  • 1 large celery stick, thinly sliced
  • 1 medium potato, diced
  • 2 tablespoons tomato paste (40 grams / 1.4 oz)
  • 1 1/2 teaspoons salt (adjust to taste)
  • 1/4 teaspoon pepper
  • 1/2 cup olive oil (125 millilitres / 4.2 fl oz)

Instructions

  1. Prepare the beans: Rinse the beans thoroughly and sort through them to remove any debris or damaged beans.
  2. Soak the beans overnight: Cover the beans with plenty of water and leave them to soak for 8-12 hours to soften them.
  3. Drain and rinse: After soaking, drain the beans in a colander and rinse well.
  4. Simmer the beans: Place the beans in a pot, cover with fresh water, and bring to a boil. Reduce heat and simmer with the lid on for 60-80 minutes until the beans are slightly tender. Foam can be skimmed off if desired for easier digestion.
  5. Drain the beans: Drain the cooked beans in a colander, discarding the cooking water.
  6. Start the soup: Return the beans to the pot and add about 7 cups of water. Bring to a boil with the lid on.
  7. Prepare vegetables: Dice the onion, halve and thinly slice the carrots, thinly slice the celery, and dice the potato.
  8. Add vegetables and tomato paste: Stir in the vegetables and tomato paste into the boiling pot, then reduce heat to a simmer.
  9. Skim off scum: Remove any foam or scum that forms on the surface during simmering.
  10. Simmer until tender: Cook partially covered for 50-60 minutes until vegetables are soft and beans are fully tender.
  11. Season the soup: Add salt and pepper to taste, then stir in the olive oil thoroughly.
  12. Thicken soup: Let the soup simmer for an additional 5 minutes to slightly thicken.
  13. Serve: Serve the soup hot, drizzled with extra olive oil if desired for enhanced flavor.

Notes

  • Soaking the beans overnight helps reduce cooking time and improves digestibility.
  • Skimming foam during bean cooking is optional but can help reduce gas for some people.
  • The soup thickens slightly during the final simmer, creating a creamy texture without cream.
  • Adjust salt seasoning towards the end to suit your taste preference.
  • Extra olive oil drizzled at serving adds a rich, fruity finish to the dish.
  • Author: Olivia
  • Prep Time: 12 hours 15 minutes
  • Cook Time: 1 hour 45 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Greek
  • Diet: Vegetarian

Find it online: https://iamstarved.com/fasolatha-white-bean-soup-recipe/