Fasolatha, a traditional Greek white bean and tomato soup, brings warmth and nourishment to any weeknight dinner. The beans become tender and creamy, soaking up the tomato broth, which develops a satisfying depth of flavor. This dish is perfect for chilly evenings when you want something wholesome without spending hours in the kitchen.
Why This Tomato White Bean Soup Works
Preparing the beans in boiling water ensures they cook evenly and helps release their starches, thickening the soup naturally. Using fresh, ripe tomatoes is essential, as they provide a vibrant taste that canned versions often lack. When combined, the ingredients create a dish that is both hearty and satisfying, with a texture that clings deliciously to a spoon.
Ingredients
- 500 grams / 17.6 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 of the leaves as well)
- 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 with)
- Freshly ground pepper
- OPTIONAL: hot red pepper flakes or 1 small chili pepper
This hearty soup brings comfort in each bowl, providing a delicious meal without the fuss.
How To Make It
- Prepare the beans: Rinse the dried beans under cold water, removing any debris. Soak them in a bowl of water overnight.
- Cook the beans: Drain the beans and place them in a large pot. Add the boiling water, bay leaf, and onion. Bring to a simmer over medium heat.
- Add vegetables: Once the beans are tender, stir in the carrots and celery. Cook for another 20 minutes until the vegetables are soft.
- Finish the soup: Add the grated tomato, tomato paste, olive oil, and pepper. Stir well and let it simmer for an additional 10 minutes.
The soup should have thickened slightly, coating the beans and vegetables with a rich, savory broth.
Quick Substitutions
- Cannellini beans → Great Northern beans: Similar texture with a slightly firmer bite.
- Fresh tomatoes → Canned diced tomatoes: This will alter the texture slightly, making the soup less chunky.
- Olive oil → Avocado oil: Results in a milder flavor while maintaining the necessary fat content.
- Celery leaves → Parsley: Provides a fresh, green note that complements the dish nicely.
- Chili pepper → Black pepper: A less spicy alternative that still adds warmth.
Experimenting with these substitutions can give your Fasolatha a unique twist.
Tips Before You Start
Ensure you soak the beans overnight to avoid tough, undercooked results. If you’re short on time, opt for quick-soaking methods, boiling dried beans for an hour, and letting them sit for an hour covered. Another key is to use ripe tomatoes; they enhance the soup’s freshness and flavor. I once used less than ripe tomatoes, and the taste fell flat. The soup tastes better the next day after the flavors meld together, so consider making it ahead.
Common Mistakes to Avoid
- Skipping the soak: Not soaking the beans leads to longer cooking times and tough texture. Always soak dried beans for optimal results.
- Overcrowding the pot: If you add too many ingredients at once, cooking time will vary, risking undercooked beans. Cook in batches if necessary.
- Using unripe tomatoes: They result in a bland soup. Always select the ripest tomatoes for the best flavor.
By avoiding these common pitfalls, your Fasolatha will have the depth of flavor it deserves.
Nutrition At A Glance
- Serving size: 1 cup
- Calories: Approximately 250
- Protein: 12g
- Carbohydrates: 35g
- Fat: 10g
- Fiber: 7g
This dish is a nutritious option, packed with protein and fiber, making it suitable for various dietary preferences.
Serving Ideas
- Crusty bread: Perfect for dipping, adding a delightful texture contrast.
- Feta cheese: A sprinkle of crumbled feta enhances the soup’s flavors with its saltiness.
- Olive oil drizzle: A finishing touch of good quality olive oil enriches the overall taste.
- Fresh herbs: Chopped parsley or basil sprinkled on top adds freshness.
Each accompaniment complements the soup’s hearty nature, creating a well-rounded meal.
Storage and Reheating
- Fridge time: Store in an airtight container for up to 5 days.
- Freezing: Keeps well for 3 months, but add extra liquid when reheating.
- Reheating: Warm in a saucepan over low heat, adding water or stock if necessary, until heated through (about 10-15 minutes).
- Texture change: The soup may thicken; simply stir in a splash of water or broth to adjust.
The flavors will deepen overnight, creating an even more delicious soup.
Leftover Ideas
Use leftover Fasolatha in various ways:
- Transform it into a pasta sauce by tossing it with spaghetti, adding parmesan on top.
- Blend it into a creamy dip for a unique appetizer option.
- Use it as a filling for stuffed peppers, adding cheese to the mix for added richness.
These ideas ensure that no delicious morsel of Fasolatha goes to waste.
Conclusion
One specific thing the reader now understands is how soaking beans can significantly improve the final texture of the soup. To add a twist for next time, consider introducing sweet potatoes for a hint of sweetness amid the savory notes. With its nourishing ingredients, Fasolatha is worth making soon, especially as the weather gets cooler.
For a different take on hearty and flavorful meals, explore this one-pot meatball stew that also highlights beans beautifully.
Print
Fasolatha – Greek White Bean and Tomato Soup
- Total Time: 65 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A traditional Greek white bean and tomato soup that brings warmth and nourishment, perfect for chilly evenings.
Ingredients
- 500 grams dried Cannellini beans (or other small white beans)
- 2½ liters boiling hot water (or half water and half vegetable stock)
- 160 grams onion, finely chopped
- 1 bay leaf
- 2 carrots, sliced ½ cm thick
- 150 grams chopped celery (include some leaves)
- 150 grams extra ripe tomato, hand grated
- 1 tablespoon tomato paste
- 160 ml extra virgin olive oil (plus extra to serve)
- Freshly ground pepper
- OPTIONAL: hot red pepper flakes or 1 small chili pepper
Instructions
- Prepare the beans: Rinse the dried beans under cold water, removing any debris. Soak them in a bowl of water overnight.
- Cook the beans: Drain the beans and place them in a large pot. Add the boiling water, bay leaf, and onion. Bring to a simmer over medium heat.
- Add vegetables: Once the beans are tender, stir in the carrots and celery. Cook for another 20 minutes until the vegetables are soft.
- Finish the soup: Add the grated tomato, tomato paste, olive oil, and pepper. Stir well and let it simmer for an additional 10 minutes.
Notes
Ensure to soak the beans overnight to avoid tough, undercooked results. The soup tastes better the next day after flavors meld together.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 0mg
