I love this recipe because it’s rustic, healthy, and deeply satisfying. The slow simmering of beans with vegetables and olive oil creates a naturally creamy texture without the need for cream or thickening agents. It’s a vegan and gluten-free dish packed with protein, fiber, and Mediterranean flavor. Whether I’m craving something cozy for winter or a light yet filling meal, this soup always hits the spot. Plus, it’s budget-friendly and makes excellent leftovers.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
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 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 Freshly ground pepper OPTIONAL: hot red pepper flakes or 1 small chili pepper
Directions
Prepare the Beans: I start by soaking the beans in plenty of water for about 1 hour at room temperature.
I half-fill a large pot with water, add the soaked beans, and bring to a boil over high heat. I cook for 2–3 minutes, then drain the beans in a strainer. I don’t rinse them with cold water because that can cause their skins to peel off.
Cook the Beans: I return the beans to the pot and pour in 10 cups (2 ½ liters) of boiling hot water or vegetable stock. I add the bay leaf and chopped onion, season with a bit of salt, and bring it all to a boil.
I lower the heat and simmer, covered, for about 1 hour.
After the beans have softened, I add tomato paste, grated tomato, celery, carrots, olive oil, and (if using) the chili pepper. I season with freshly ground pepper, raise the heat to medium, and simmer covered for another 30 minutes, stirring every 10 minutes or so.
Once the vegetables are tender, I increase the heat to medium-high and stir often until the soup thickens to my desired consistency.
I let the soup stand for about 15 minutes, partly covered, before serving. This helps the flavors develop and the texture thicken even more.
I serve it with a drizzle of extra virgin olive oil, plenty of freshly ground pepper, and red pepper flakes if I want it spicy.
Servings and Timing
This recipe serves 5 people. Cook Time: 2 hours Total Time: Approximately 2 hours 15 minutes (including soaking)
Variations
Sometimes I add a pinch of smoked paprika or a splash of lemon juice at the end for brightness. For a richer version, I stir in a spoonful of tomato purée or roast the vegetables before adding them to the pot. If I want extra texture, I mash a small portion of the beans and stir them back into the soup to make it thicker. I’ve also added spinach or kale for a more vegetable-packed version.
Storage/Reheating
I let the soup cool completely before transferring it to airtight containers. It keeps well in the refrigerator for up to 5 days and tastes even better the next day as the flavors deepen. To reheat, I warm it on the stovetop over medium heat, adding a splash of water or broth if it thickens too much. It also freezes beautifully—I freeze it in portions for up to 3 months, then thaw overnight in the fridge and reheat gently before serving.
FAQs
Can I use canned beans instead of dried?
Yes, I can use two 15-ounce cans of white beans, drained and rinsed. In that case, I skip the soaking and reduce the cooking time to about 30–40 minutes total.
What kind of beans work best?
I usually use Cannellini beans, but navy beans, great northern beans, or other small white beans also work perfectly.
Can I make this soup in a slow cooker?
Yes, I add soaked beans, vegetables, and seasonings to the slow cooker with hot water or broth, then cook on low for 6–7 hours or on high for 3–4 hours until tender.
Why is my soup not thick?
If it’s too thin, I simmer uncovered for an extra 10–15 minutes or mash a few beans with a spoon to naturally thicken it.
Can I make it oil-free?
Yes, but olive oil adds depth and creaminess. I can reduce the amount or omit it if I prefer a lighter version.
What should I serve it with?
I love serving it with crusty bread, olives, or a side of feta cheese for a traditional Greek touch.
Can I add other vegetables?
Absolutely. Diced potatoes, leeks, or bell peppers add nice texture and flavor.
Is fasolatha vegan?
Yes, this recipe is naturally vegan and made with only plant-based ingredients.
How do I keep the beans tender?
Using hot water or stock and simmering gently (not boiling hard) helps the beans cook evenly without tough skins.
Can I use canned tomatoes?
Yes, I can substitute the grated fresh tomato with about ¾ cup canned crushed tomatoes if fresh ones aren’t available.
Conclusion
I find fasolatha to be one of the most comforting and nourishing soups I can make. It’s simple, traditional, and full of Mediterranean goodness. The creamy white beans, fresh vegetables, and rich olive oil come together to create a beautifully thick and flavorful soup that tastes like pure home cooking. Whether I’m making it for family or just for myself, this classic Greek dish always delivers warmth and satisfaction in every spoonful.
Fasolatha, a classic Greek white bean and tomato soup, is a hearty, wholesome, and comforting dish made from simple ingredients like white beans, vegetables, tomato, and olive oil. Naturally vegan and gluten-free, it’s rich in Mediterranean flavor and perfect for cozy, nourishing meals all year round.
Total Time:2 hours 15 minutes
Yield:5 servings
Ingredients
500 g (17.6 oz) dried Cannellini beans (or other small white beans)
2 ½ liters (10 cups) boiling hot water or half vegetable stock
160 g (1 large) onion, finely chopped
1 bay leaf
2 carrots, sliced ½ cm (¼ inch thick)
150 g (1 ½ cups) chopped celery (include some leaves)
150 g (medium-large) ripe tomato, hand grated (discard skin)
1 tbsp tomato paste
160 ml (⅔ cup) extra virgin olive oil, plus more to serve
Freshly ground pepper
Optional: hot red pepper flakes or 1 small chili pepper
Instructions
Soak the beans: Soak dried beans in plenty of water for about 1 hour at room temperature.
Pre-cook the beans: Drain the soaked beans, place them in a large pot with fresh water, and bring to a boil for 2–3 minutes. Drain again but do not rinse.
Simmer the base: Return the beans to the pot and add 10 cups (2 ½ L) boiling hot water or stock, along with the bay leaf, chopped onion, and a pinch of salt. Bring to a boil, then lower heat and simmer covered for about 1 hour until softened.
Add vegetables and tomato: Stir in tomato paste, grated tomato, celery, carrots, olive oil, and chili (if using). Season with black pepper and continue simmering, covered, for another 30 minutes, stirring every 10 minutes.
Thicken the soup: Once vegetables are tender, increase heat to medium-high and cook uncovered, stirring occasionally, until the soup thickens to your desired consistency.
Rest and serve: Let the soup rest, partially covered, for 15 minutes. Serve warm with a drizzle of olive oil, black pepper, and red pepper flakes if desired.
Notes
Add a splash of lemon juice or smoked paprika at the end for brightness and depth.
To thicken the soup naturally, mash some of the beans and stir them back in.
Use hot water or stock during cooking to help beans stay tender.
For added nutrition, stir in greens like spinach or kale during the final simmer.
Serve with crusty bread, olives, or feta for a traditional Greek meal.
