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White Bean Tomato Soup Recipe

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4.6 from 375 reviews

Fasolatha is a traditional Greek white bean and tomato soup, hearty and comforting, made with tender cannellini beans simmered in a flavorful broth of ripe tomatoes, fresh vegetables, and extra virgin olive oil. This rustic soup is perfect as a nourishing meal on its own or paired with crusty bread, ideal for cozy dinners.

Ingredients

Beans and Broth

  • 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
  • 1 bay leaf
  • 1 large onion (160 grams), finely chopped
  • Salt, to taste

Vegetables and Flavorings

  • 2 carrots, sliced ½ cm (¼ inch thick)
  • 150 grams (1 ½ cups) chopped celery including some leaves
  • 150 grams medium-large extra ripe tomato, hand grated with skin discarded
  • 1 tablespoon tomato paste
  • 1 small chili pepper or hot red pepper flakes (optional)

Finishing Touches

  • 160 ml (⅔ cup) extra virgin olive oil, plus extra for serving
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare The Beans: Soak the dried cannellini beans in plenty of water for about 1 hour at room temperature to soften them and reduce cooking time.
  2. Initial Boil: Half fill a large cooking pot with water, add the soaked beans, and bring to a boil over high heat. Boil the beans for 2-3 minutes, then drain them in a strainer. Do not rinse with cold water to preserve bean skins.
  3. Cook The Beans: Return the beans to the large pot. Pour in 2 ½ liters (10 cups) of boiling hot water or a mix of water and vegetable stock. Add the bay leaf and finely chopped onion. Season with salt. Bring the mixture to a boil, then reduce heat to low. Cover and simmer the beans for about 1 hour until tender.
  4. Add Vegetables and Tomato: After the beans are tender, stir in the tomato paste, hand-grated tomatoes, chopped celery including leaves, sliced carrots, and ⅔ cup of extra virgin olive oil. If you choose to use chili pepper or flakes, add them now as well. Season with freshly ground black pepper.
  5. Simmer to Blend Flavors: Raise the heat to medium, cover, and simmer for another 30 minutes, stirring every 10 minutes to prevent sticking and encourage flavor melding.
  6. Thicken the Soup: Increase heat to medium-high (or keep medium if using a gas stove). Stir frequently until the soup thickens slightly, which concentrates the flavors and perfects the texture.
  7. Rest Before Serving: Remove from heat and let the soup stand partially covered for 15 minutes. This resting step allows the flavors to develop fully and the soup to thicken further.
  8. Serve: Ladle the soup into bowls and add a drizzle of raw extra virgin olive oil. Finish with plenty of freshly ground black pepper and optional hot red pepper flakes for additional spice.

Notes

  • Do not rinse the beans after boiling; rinsing can cause the skins to peel off, affecting the texture of the soup.
  • The soup thickens more as it rests, so it should be slightly thinner when removed from heat.
  • Using vegetable stock instead of water adds a deeper flavor but is optional.
  • Adjust seasoning at the end to your taste, especially salt and pepper.
  • This soup improves in flavor if made a few hours ahead or the day before.

Find it online: https://ameliameals.com/white-bean-tomato-soup-recipe/