Name: Fasolatha – White Bean and Tomato Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Greek
Ingredients: 1 ½ cups dried white beans (or 2 cans, drained and rinsed); 1 tablespoon olive oil; 1 onion, chopped; 2 carrots, sliced; 2 celery stalks, sliced; 3 cloves garlic, minced; 1 (15 oz) can crushed tomatoes; 1 tablespoon tomato paste; 1 bay leaf; 1 teaspoon dried oregano; 4 cups vegetable broth (or water); Salt and pepper to taste; 2 tablespoons fresh parsley, chopped; Extra olive oil for drizzling (optional)

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Fasolatha White Bean and Tomato Soup is a timeless Greek soup that brings together creamy white beans, ripe tomatoes, and a medley of vegetables in a rich olive oil base. This rustic dish has been a staple in Greek kitchens for generations, loved for its simplicity, heartiness, and wholesome ingredients. Naturally vegan and loaded with fiber and nutrients, it’s the kind of meal I turn to when I want something both comforting and nourishing.

Fasolatha White Bean and Tomato Soup

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 ½ cups dried white beans (or 2 cans, drained and rinsed)

1 tablespoon olive oil

1 onion, chopped

2 carrots, sliced

2 celery stalks, sliced

3 cloves garlic, minced

1 (15 oz) can crushed tomatoes

1 tablespoon tomato paste

1 bay leaf

1 teaspoon dried oregano

4 cups vegetable broth (or water)

Salt and pepper to taste

2 tablespoons fresh parsley, chopped

Extra olive oil for drizzling (optional)

Directions

If I’m using dried beans, I soak them overnight in plenty of water. The next day, I drain, rinse, and boil them in fresh water for about an hour or until tender. Then I drain and set them aside.

In a large pot, I heat the olive oil over medium heat. I sauté the onion, carrot, and celery for 5–7 minutes until they’ve softened.

I add the minced garlic and cook for another minute until fragrant.

Next, I stir in the tomato paste, crushed tomatoes, bay leaf, and oregano. I let everything cook together for 2–3 minutes.

I add the cooked or canned beans and pour in the vegetable broth. Once it comes to a boil, I lower the heat and let it simmer uncovered for 30–40 minutes, stirring occasionally.

I season with salt and pepper to taste, and before serving, I remove the bay leaf.

I serve it hot, garnished with fresh parsley and a generous drizzle of olive oil if I want extra richness.

Servings and timing

This recipe serves 4 people.

Prep Time: 15 minutes

Cooking Time: 40 minutes

Total Time: 55 minutes

Calories: Approximately 210 kcal per serving

Variations

I sometimes like to add a squeeze of lemon juice just before serving for a fresh, citrusy contrast. If I want to make it heartier, I’ll toss in some small pasta like orzo during the last 10 minutes of cooking. For a smoky depth, a pinch of smoked paprika works beautifully. I’ve even blended part of the soup for a creamier texture while still keeping some whole beans for bite.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 4 days. Fasolatha actually tastes even better the next day as the flavors deepen. When I reheat it, I use the stovetop over low heat and add a splash of water or broth if it has thickened too much. It also freezes well—perfect for having a comforting meal ready to go.

FAQs

What kind of white beans are best for Fasolatha?

I typically use cannellini beans or navy beans. If I have dry beans, I prefer them for their creamier texture, but canned beans work perfectly for a quicker version.

Can I make Fasolatha in advance?

Yes, I often make it a day ahead. The flavors develop beautifully overnight, making it even tastier the next day.

Is Fasolatha traditionally vegan?

Yes, the traditional Greek recipe is naturally vegan. It relies on olive oil, vegetables, and beans for its richness and depth.

Can I use fresh tomatoes instead of canned?

Absolutely. When I have ripe, in-season tomatoes, I use about 3–4 medium ones, peeled and chopped. I just cook them down a bit longer to break them down fully.

How do I make this recipe oil-free?

To make it oil-free, I sauté the vegetables in a splash of water or broth instead of olive oil. It still turns out flavorful, though I do miss the richness olive oil brings.

Conclusion

Fasolatha is one of those timeless, soul-warming recipes that proves how simple ingredients can come together to create something truly special. I love serving it with crusty bread or a simple salad on the side. Whether I’m feeding a crowd or just want a cozy dinner for myself, this Greek white bean and tomato soup never disappoints.

Recipe:

Fasolatha – White Bean and Tomato Soup

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Author: Cheryl
Total Time: 55 minutes
Yield: 4 servings
Diet: Vegan

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Description

Fasolatha is a traditional Greek white bean and tomato soup made with vegetables, olive oil, and herbs. It's a hearty, comforting, and naturally vegan dish that's perfect for any season.

Instructions

If using dried beans, soak them overnight in water. Drain, rinse, and boil in fresh water for about 1 hour or until tender. Drain and set aside.
In a large pot, heat the olive oil over medium heat. Sauté the onion, carrot, and celery for 5–7 minutes until softened.
Add the minced garlic and cook for 1 more minute until fragrant.
Stir in the tomato paste, crushed tomatoes, bay leaf, and oregano. Cook for 2–3 minutes.
Add the cooked or canned beans and vegetable broth. Bring to a boil, then lower heat and simmer uncovered for 30–40 minutes, stirring occasionally.
Season with salt and pepper to taste. Remove the bay leaf before serving.
Serve hot, garnished with fresh parsley and a drizzle of olive oil if desired.