Few dishes capture the essence of Greek home cooking quite like Fasolatha, a humble yet flavorful white bean and tomato soup. I still remember the first time I had it at a seaside taverna in a small Greek village—the simplicity of its ingredients belied the richness of its taste. Creamy beans, sweet ripe tomatoes, and aromatic vegetables melded into a hearty, comforting bowl that felt like a warm hug.
This soup is more than just a meal—it’s a celebration of tradition. Fasolatha is a staple in Greek households, perfect for chilly evenings or whenever you need a nourishing, satisfying dish. Its slow-simmered flavors, enhanced with a generous drizzle of extra virgin olive oil, make it a soul-soothing experience. Whether you’re a fan of Mediterranean cuisine or simply love hearty, wholesome soups, this recipe is an absolute must-try.
The beauty of Fasolatha lies in its adaptability. You can adjust the seasoning to your taste, add a little heat with chili flakes, or keep it mild for the whole family. With just a handful of ingredients and a bit of patience, you can create a dish that’s both traditional and timeless.
Recipe Overview
Fasolatha is a classic Greek white bean and tomato soup that combines tender beans, sweet tomatoes, and aromatic vegetables simmered slowly in olive oil. The result is a thick, flavorful, and nourishing soup, perfect for family dinners or as a starter for Mediterranean-inspired meals. Its simplicity highlights fresh ingredients while offering a comforting, hearty experience in every spoonful.
Ingredients & Instructions
Here’s everything you need to prepare this authentic Greek soup, with tips to ensure it comes out perfectly every time.
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 (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, plus extra for serving
- Freshly ground pepper
- Optional: hot red pepper flakes or 1 small chili pepper
Step-by-Step Instructions
1. Soak the Beans
Place the beans in plenty of water and allow them to soak for about 1 hour at room temperature. Soaking helps soften the beans and reduces cooking time.
2. Parboil the Beans
Half-fill a large cooking pot with water and add the soaked beans. Bring to a boil over high heat, then cook for 2-3 minutes. Drain the beans in a strainer—do not rinse with cold water as it may reduce the beans’ ability to absorb flavors.
3. Start the Soup Base
Return the beans to the cooking pot. Pour in 10 cups of boiling water or vegetable stock and add the bay leaf and onion. Season with salt and bring to a boil. Once boiling, reduce heat to low and simmer covered for about 1 hour.
Tip: Stir occasionally to prevent sticking, and taste midway to adjust salt if needed.
4. Add Vegetables and Tomato
After the first hour, add tomato paste, grated tomato, chopped celery, carrots, olive oil, and chili if using. Season with freshly ground pepper.
Raise the heat to medium and simmer covered for 30 more minutes, stirring every 10 minutes to ensure even cooking.
5. Thicken the Soup
Increase heat to medium-high (or keep at medium for gas stoves) and stir often until the soup thickens to a hearty consistency.
6. Let It Rest
Turn off the heat and let the soup stand for 15 minutes, partly covered. This resting period allows flavors to meld and the soup to thicken slightly more.
7. Serve
Ladle the soup into bowls and drizzle with a touch of raw extra virgin olive oil. Add freshly ground pepper and optional hot red pepper flakes for added heat. Serve with crusty bread or a slice of rustic Greek bread for a full experience.
Pro Tip: Fasolatha tastes even better the next day, as the flavors deepen overnight in the fridge.
Cooking Tips & Variations
Fasolatha is versatile and easy to personalize. Here’s how to elevate it:
1. Beans Choice
While cannellini beans are traditional, you can also use navy beans or great northern beans. Just adjust cooking time accordingly.
2. Adding Heat
For spice lovers, include hot red pepper flakes or a small fresh chili pepper. Add it during the simmering stage to infuse the soup with gentle heat.
3. Flavor Boost
A splash of lemon juice or a sprinkle of fresh herbs like parsley or oregano just before serving enhances the freshness and brightness of the soup.
4. Olive Oil Quality
Use the best extra virgin olive oil you can find—its flavor is front and center in Fasolatha. Drizzling a little more on top before serving gives the soup a luxurious, silky finish.
5. Make It Ahead
Fasolatha keeps well in the fridge for 3-4 days. Reheat gently, adding a splash of water or stock to loosen it if needed.
Storage & Serving Suggestions
Storage
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months in a tightly sealed container. Thaw overnight in the fridge before reheating.
Serving Ideas
- Serve as a starter with Greek-style appetizers like tzatziki or feta salad.
- Enjoy as a main course with rustic bread or pita on the side.
- Pair with grilled vegetables or a simple green salad for a light, balanced meal.
Fasolatha is perfect for a cozy lunch, a hearty dinner, or whenever you need a wholesome, satisfying bowl of soup.
Fasolatha, or white bean and tomato soup, is a shining example of Greek comfort food—simple ingredients, slow-cooked flavors, and a touch of olive oil magic. Its creamy beans, tender vegetables, and rich tomato base make it an ideal dish for nourishing both body and soul.
Whether you’re revisiting a cherished recipe or discovering Fasolatha for the first time, this soup is a reminder that some of the best meals are rooted in tradition and simplicity. Easy to make, packed with flavor, and endlessly comforting, Fasolatha is destined to become a go-to soup in your kitchen. Serve it warm, drizzle with olive oil, and let each spoonful transport you to the sun-soaked villages of Greece.
FAQs
1. Can I use canned beans instead of dried?
Yes. Use about 3 cans (15 oz each) drained and rinsed. Reduce cooking time, as canned beans are already tender.
2. Can I make it spicier?
Absolutely! Add chili flakes, fresh chili, or a dash of cayenne during cooking.
3. Can I prepare it ahead of time?
Yes, the flavors improve if it sits for a few hours or overnight in the fridge.
4. How thick should Fasolatha be?
The soup should be thick but spoonable. It shouldn’t be watery; simmering longer helps achieve the perfect consistency.
5. What’s the best bread to serve with it?
Crusty rustic bread, sourdough, or Greek country-style bread works perfectly for dipping.
Fasolatha is a traditional Greek white bean and tomato soup, rich, hearty, and easy to make. Perfect for comforting meals and Mediterranean-style dinners.
