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3.74 from 467 votes

Fasolatha - White Bean And Tomato Soup

Fasolatha is a white bean and tomato soup with a nice and thick texture. All made from scratch using fresh ingredients.
Prep Time5 mins
Cook Time2 hrs
Total Time2 hrs 5 mins
Course: Main Course
Cuisine: Greek
Keyword: Dinner, gut-healing foods
Servings: 4
Calories: 790kcal


  • 500 grams /17.6 dried Cannellini beans (or other small white beans) (soaked in water overnight)
  • 1 large onion minced
  • 2 carrots sliced
  • 1 stick of celery chopped
  • 150 grams / 5.3 oz fresh tomato grated
  • 1 tablespoon tomato paste
  • 150 grams /5.3 oz olive oil extra virgin


  • Half fill a cooking pot with water and add the beans. Bring to a boil over high heat. Cook for 3-4 minutes and then drain beans in a strainer.
  • Add all ingredients except the fresh tomato, tomato paste and olive oil in a cooking pot.
  • Pour in 3 liters of water and bring to a boil over hight heat.
  • Reduce heat to medium and simmer until beans get cooked and tender. It may take up to 2 hours depending on the variety of beans.
  • Add the fresh tomato, tomato paste and olive oil. Make sure there is enough water as to cover the beans by ⅓. Season with salt and pepper.
  • Cook for about 30 minutes more until soup gets nice and thick stirring occasionally so it won't stick to the bottom of the pot.


Calories: 790kcal | Carbohydrates: 87g | Protein: 28g | Fat: 39g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 28g | Sodium: 45mg | Potassium: 2210mg | Fiber: 33g | Sugar: 4g