Description
Fasolatha is a white bean and tomato soup with a nice and thick texture, made from scratch using fresh ingredients.
Ingredients
Scale
- 500 grams dried Cannellini beans
- 2.5 liters boiling hot water or vegetable stock
- 160 grams onion, finely chopped
- 1 bay leaf
- 2 carrots, sliced 0.5 cm thick
- 150 grams chopped celery
- 150 grams extra ripe tomato, hand grated
- 1 tablespoon tomato paste
- 160 ml extra virgin olive oil
- freshly ground pepper
- hot red pepper flakes or 1 small chili pepper (optional)
Instructions
- Prepare the Beans: Soak beans in water for about 1 hour at room temperature.
- Blanch: Boil beans in water for 2-3 minutes, then drain in a strainer.
- First Simmer: Place beans in a pot with 10 cups boiling water or vegetable stock, bay leaf, and onion. Season with salt and simmer covered for 1 hour.
- Add Vegetables: Stir in tomato paste, grated tomato, celery, carrots, olive oil, and chili pepper if using. Season with ground pepper.
- Second Simmer: Simmer covered for 30 minutes, stirring every 10 minutes.
- Thicken: Increase heat to medium-high and stir often until the soup thickens.
- Rest: Let the soup stand for 15 minutes partly covered before serving.
Notes
For an extra thick and creamy texture, blend a small amount of the soup in a food processor and stir it back into the pot.
- Prep Time: 5 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 458 kcal
- Sugar: 4 g
- Sodium: 70 mg
- Fat: 33 g
- Saturated Fat: 5 g
- Unsaturated Fat: 28 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 13 g
- Protein: 9 g
- Cholesterol: 0 mg
Keywords: Fasolatha, Greek bean soup, white bean soup, tomato bean soup, healthy Greek recipes