Fasolatha - White Bean And Tomato Soup
User Reviews
3.8
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Prep Time
5 mins
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Cook Time
2 hrs
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Total Time
2 hrs 5 mins
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Servings
5
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Calories
458 kcal
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Course
Main Course
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Cuisine
Greek
Fasolatha - White Bean And Tomato Soup
Description
This Fasolatha recipe prepares dried white beans by soaking and briefly boiling them before a long simmer with aromatic onion, bay leaf, and vegetables. The use of fresh grated tomato and tomato paste blends a fresh acidity with concentrated tomato flavor. Celery, carrot, and olive oil contribute to a complex and balanced taste.
After initial cooking, the soup is simmered uncovered on medium heat to thicken, stirring regularly to develop body and avoid sticking. For a creamier texture, some soup can be blended and returned to the pot. The optional hot pepper flakes or fresh chili provide a subtle heat contrast depending on preference.
Once thickened and flavorful, the soup is rested to allow flavors to meld and the body to set. It highlights simple ingredients transformed through careful simmering into a comforting and filling dish. Olive oil is served on the side to drizzle for added richness.
Ingredients
- 500 grams /17.6 cannellini beans dried, or other small white beans
- 2 ½ liters (10 cups) water or half water and half vegetable stock, boiling hot
- 160 grams (1 large) onion finely chopped
- 1 bay leaf
- 2 carrot sliced ½ cm (¼ inch thick
- 150 grams (1 + ½ cups) celery include some of the leaves as well, chopped
- 150 grams (medium-large) tomato hand grated, skin discarded, extra ripe
- 1 tablespoon tomato paste
- 160 ml (⅔ cup) extra virgin olive oil + a bit extra to serve with
- black pepper freshly ground
- OPTIONAL: red pepper flakes hot, 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, olive oil, 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.
Notes
- For a creamier soup, blend a portion of the soup and stir it back in before serving to enhance thickness and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 458 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 458kcal | 23% |
| Carbohydrates | 34g | 11% |
| Protein | 9g | 18% |
| Fat | 33g | 51% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 24g | 120% |
| Sodium | 70mg | 3% |
| Potassium | 696mg | 15% |
| Fiber | 13g | 52% |
| Sugar | 4g | 8% |
| Vitamin A | 4512IU | 90% |
| Vitamin C | 10mg | 11% |
| Calcium | 101mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.8
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