Fasolatha – White Bean And Tomato Soup

You know those soups that feel like a hug in a bowl? Fasolatha, the classic white bean and tomato soup, does exactly that. I stumbled onto this recipe after a chilly ferry ride in Greece and I’ve made it a dozen times since. Today I’ll walk you through the ingredients, the simple method, plus my favorite tweaks so your pot sings. If you like hearty bean soups, you might also enjoy this rustic Tuscan white-bean soup.

Why You’ll Love This Recipe

• Comforting and filling without heaviness.
• Budget-friendly: dried beans stretch a long way.
• Simple pantry ingredients create big flavor.
• Vegetarian and easily vegan if you skip dairy.
• Versatile: eats solo or pairs with greens, bread.
• Make-ahead friendly; flavors improve overnight.

Ingredients You’ll Need

Ingredient: Use high-quality beans and good olive oil.

• 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

How to Make (Step-by-Step)

Method: Follow these three core steps for best results.

STEP 1 — Prepare The Beans:

Rinse the dried beans and pick out any pebbles or odd bits. Cover them with the boiling water and leave to soak for about one hour. Seriously, drying beans hate to be rushed.

STEP 2 — Cook The Beans:

After soaking, bring the pot to a gentle simmer, add the bay leaf, and cook until the beans turn tender but not mushy — roughly 45 to 60 minutes depending on age.

STEP 3 — Finish the Soup:

Sauté the onions, carrots, and celery in the olive oil until soft, add the tomato paste for caramelized depth, then stir in the grated tomato. Add the cooked beans and cooking liquid back to the pan, season with pepper, and simmer to marry the flavors for 10 minutes. If you like heat, toss in red pepper flakes or a chopped chili early so the spice mellows.

Pro Tips for the Best Results

• Use high quality olive oil; finish with a drizzle.
• Don’t overcook beans; keep some bite for texture.
• Swap half water for vegetable stock for richer broth.
• Grate tomatoes to avoid fibrous chunks and release juices.
• Add acidity with a splash of red wine vinegar before serving.
• Season incrementally; taste as you go.

Fun Variations & Topping Ideas

Variations:

Want to change it up? Try these spins.

• Add chopped kale or swiss chard near the end (great iron boost).
  If you love greens, check this garlicky sautéed swiss chard and white beans pairing.
• For smoky warmth, add smoked paprika or a strip of pancetta.
• Puree half the soup for a creamy texture without cream.

Toppings:

Small finishing touches make big differences.

• Extra virgin olive oil drizzle and cracked pepper.
• Fresh parsley or dill for brightness.
• Crumbled feta or grated hard cheese if not vegan.

Storing and Reheating

Cool the soup quickly and refrigerate in a sealed container for up to four days. To reheat, warm gently on the stove with a splash of water or stock; avoid boiling to keep beans intact. You can freeze portions for three months; thaw overnight in the fridge.

Leftover ideas

Turn leftover fasolatha into a pasta sauce, toss with cooked grains, or use as a base for shakshuka-style eggs.

Frequently Asked Questions (FAQ)

Can I use canned beans?

Yes. Swap two 400g cans drained and rinsed instead of dried beans, cut cooking time dramatically.

Is this gluten-free?

Absolutely, as long as you use gluten-free stock and avoid seared bread toppings.

Can I make this in a slow cooker?

Yes. Soak beans first, then slow cook on low for 6 to 8 hours with aromatics.

Any substitutions for tomato?

You can use canned tomatoes or a mix of roasted red peppers and a splash of vinegar for tang.

Conclusion:

Fasolatha proves that humble ingredients make memorable meals. You get creamy beans, bright tomato, and simple aromatics in one forgiving pot. Want the original Greek notes or a slightly different technique? I recommend this reliable source for an authentic reference: Fasolatha – White Bean And Tomato Soup. It gives traditional tips that complement the steps I shared.

Try this soup tonight and notice how leftovers taste even better. If you make it, leave a rating and a quick note on what you tweaked — I read every comment. Happy cooking, and may your kitchen smell like Greece tonight.

Share a photo if you post it on social, tag me or drop it below so we can celebrate a good pot together — food tastes better when shared. I’ll respond and maybe steal your idea for the next batch (guilty as charged). Thanks, and enjoy every spoonful. Come back for seconds, seriously. No judgment.