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.
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)
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.
Notes
Add a squeeze of lemon juice before serving for a fresh, citrusy contrast.
Stir in small pasta like orzo during the last 10 minutes of cooking for a heartier dish.
A pinch of smoked paprika can add a smoky depth of flavor.
Blend part of the soup for a creamier texture while keeping some beans whole.
Store leftovers in the fridge for up to 4 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 6g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
