Fasolatha - White Bean And Tomato Soup

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3.78 from 531 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

Cook Time2

Total Time2 5

Course: Main Course

Cuisine: Greek

Keyword: Dinner, gut-healing foods

Servings:

Calories: 458kcal

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 + a bit extra to serve with
freshly ground pepper
OPTIONAL: hot red pepper flakes or 1 small chili pepper

Instructions

Prepare The Beans:

Soak beans in plenty of water for about 1 hour at room temperature.
Half fill a large cooking pot with water and add the beans. Bring to a boil over high heat. Cook for 2-3 minutes and then drain beans in a strainer.
Don't rinse with cold water as this will make their skin come off.

Cook The Beans:

Place beans back in a cooking pot. Pour in 10 cups (2 ½ liters) of boiling hot water or vegetable stock. Add the bay leaf, and onion. Season with salt and bring to a boil.
Drop heat to low and simmer covered for about 1 hour.
Add the tomato paste, grated tomato, celery, carrots, and tomato paste. If using a chili pepper add it at this point as well. Season with ground pepper.
Raise heat to medium and simmer covered for 30 minutes more. Giving it a stir every 10 minutes or so.
Then raise heat to medium-high (keep it on medium if on a gas stove). Stir often until the soup thickens (see note 1 below).
Let the soup stand for 15 minutes partly covered before serving to bring out its flavors and thicken even further.
Serve with a drop of raw extra virgin olive oil, plenty of freshly ground pepper, and hot red pepper flakes if you want it spicy.

Video

Notes

Note 1: If you want the soup extra thick and creamy, take a spoonful of the soup with a ladle and blend in a small food processor or add to a blender. Blend until smooth and mix it back into the soup.

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