Ultimate Fasolatha — Greek White Bean & Tomato Soup | Vegan Soups comfort

Vegan Soups fans, meet your new winter bestie: Fasolatha — a simple, homey White Beans and tomato soup from Greece that hugs you from the inside out. This isn’t frou-frou restaurant food; it’s kitchen-scrubbed, family-table comfort that cooks slowly, smells heavenly, and stretches to feed a crowd.

Ready for the kind of soup that warms your hands, your stomach, and your heart? Let’s go.

Why you’ll fall for Fasolatha Vegan Soups

What makes Fasolatha irresistible?

• It’s nutrient-dense — beans bring protein, fiber, iron and minerals.
• It’s thick without cream — the beans release starch into the broth for that velvety texture.
• It’s budget-friendly and feeds many.
• It’s flexible — pressure cooker, slow cooker, or stovetop all work.

Tip: Soaking and gentle simmering are the secret weapons for tender beans and a creamy soup.

A little story (the Greek way)

In Greece, legume soups like this are everyday food. People there almost always use dried beans — not canned — because the slow-cooked result is creamier and more nutritious. My family associates a rainy wintry morning with the clap of a ladle and the sentence: “Today’s a Fasolatha day.” It’s comfort that smells of olive oil and tomatoes and makes bread disappear fast.

If you like classic, honest Greek Recipes, this one will make you feel like you discovered a warm, simple ritual.

Ingredients: what you’ll need (and why each matters)

Here’s the ingredient list with little blurbs so you understand why each one belongs.

• 500 g (about 17.6 oz) dried cannellini or small white beans — these are the base; they thicken the soup and add protein.
• 2½ liters (10 cups) boiling water (or half water / half vegetable stock) — a neutral bath that lets bean flavor shine.
• 1 large onion, finely chopped (160 g) — sweetness, body.
• 1 bay leaf — subtle background aroma.
• 2 medium carrots, sliced ¼ inch — texture and sweetness.
• 150 g celery (about 1½ cups), chopped, leaves too — savory backbone.
• 150 g ripe tomato, hand-grated, skin discarded — bright tomato note without big chunks.
• 1 tablespoon tomato paste — deep tomato umami.
• 160 ml (⅔ cup) extra virgin olive oil, plus a drizzle to finish — extra virgin olive oil does more than flavor; it helps thicken and round the soup. Use good stuff.
• Freshly ground black pepper to taste.
• Optional: pinch of hot red pepper flakes or a small chili if you like heat.

Key flavor idea: the olive oil and slow simmer create a velvety mouthfeel. Don’t skimp on quality.

Step-by-step: How to make Fasolatha (stovetop method)

Short paragraphs, simple actions. Keep it steady — patience rewards you.

1. Soak the beans. Put the dried beans in plenty of water for about 1 hour at room temperature. You can soak longer, but one hour is enough if your beans are fresh.
2. Parboil & drain. Half-fill a large pot with water, add the beans, bring to a boil for 2–3 minutes, then drain in a colander. Don’t rinse with cold water or the skins will peel.
3. Simmer the beans. Return the beans to the pot and pour in the 10 cups (2½ liters) of boiling water (or stock). Add the bay leaf and chopped onion, season lightly with salt, and bring to a boil.
4. Low and slow. Reduce heat to low, cover, and simmer for about 1 hour. Keep it gentle — simmering slowly is the trick to tender beans.
5. Add veg and aromatics. Stir in tomato paste, hand-grated tomato, carrots, celery (including leaves), olive oil, and a grind or two of black pepper. Add chili now if using.
6. Finish cooking. Raise the heat to medium and simmer covered another 30 minutes, stirring every 8–10 minutes. Then increase heat to medium-high (or keep medium on gas) and stir often until the soup thickens to your liking.
7. Rest before serving. Let the pot sit partly covered for 15 minutes — the flavors will deepen and the soup will thicken further. Serve with a drizzle of raw extra virgin olive oil and a big crack of black pepper.

Pro tip: If you want an ultra-creamy texture, blend a ladleful in a small blender and whisk it back into the pot, or use an immersion blender briefly. This gives body without losing bean bits.

If you’re short on time: Pressure cooker & slow cooker options

Life happens; here’s how to make Fasolatha work for your schedule.

Pressure cooker:

• Parboil as above for 2–3 minutes then drain.
• Add beans to pressure cooker with 1 liter water or stock. Cook ~35 minutes under pressure. Release steam, check for tenderness. Then stir in remaining ingredients and simmer on medium until thick.

Slow cooker:

• Parboil and drain. Add beans, all veg, tomato, oil, and 6 cups water to the slow cooker. Cook 8 hours on low or 4–5 hours on high. Finish uncovered on high if you want it to reduce more.

What makes the soup thick and silky?

Two things: the beans themselves and quality extra virgin olive oil. When you cook beans from dried, they release starch into the cooking liquid. That starch thickens the broth naturally. Good olive oil contributes richness and a glossy mouthfeel; when slowly cooked in, it helps the soup bind.

Bold tip: Cook the beans gently — too much agitation or high heat can split them and yield an overly mushy texture. A low, steady simmer is your friend.

Serving ideas — what pairs with Fasolatha?

This is where the soup becomes a whole meal.

• Rustic bread for dunking — essential.
• Feta cheese on the side or cubed into the bowl.
• Olives and raw onion make classic Greek sides.
• Salt-cured fish (sardines) drizzled with oil and vinegar — an ancient pairing.
• Spicy Greek sausage in northern Greece; drop slices into the soup if you like meat.
• For a light meal, serve it as Soup And Salad: a crisp green salad dressed simply balances the richness nicely.

Want to keep it vegan? Skip the fish and feta and serve with lemon wedges and olives.

Flavor variations & upgrades

• Add a splash of red wine when you add tomatoes for depth.
• Stir in chopped kale or spinach at the end for extra greens.
• Smoked paprika or a tiny smoked chili will lean the soup toward smoky Tomato Soup Recipes vibes.
• Swap cannellini for large butter beans in a pinch, but adjust cooking times.

Make-ahead, storage & reheating

• Make-ahead: the soup keeps and actually tastes better the next day — flavors unify overnight.
• Refrigerate: cool completely, cover, and refrigerate up to 4 days.
• Freeze: portion into airtight containers and freeze up to 3 months. Thaw overnight in the fridge.
• Reheat: gently on the stovetop, adding a splash of water or stock if too thick. Avoid rapid boiling.

Quick FAQs (because you’ll ask these)

Pairings for special occasions (Abendessen Rezepte ideas)

Looking for cozy dinner ideas? Fasolatha fits elegant and rustic menus alike.

• For a relaxed Abendessen Rezepte (dinner recipe) night, pair with roasted vegetables and a big loaf of crusty bread.
• For a Greek-themed dinner, serve alongside grilled halloumi, lemon potatoes, and a simple cucumber-tomato salad.
• For a soup-and-sandwich night, a grilled cheese with tangy cheese works amazingly.

Nutrition & healthy-eating note

This soup fits well with Здоровое Питание ideas: it’s plant-forward, high in fiber, and rich in minerals. Use a heart-healthy drizzle of olive oil and plenty of vegetables to keep it balanced.

Final thoughts — why Fasolatha belongs in your rotation

Fasolatha is more than a recipe; it’s a warm, thrifty, and flexible practice. It rewards patience, invites improvisation, and always comforts. Whether you follow the traditional stovetop method, speed things up in a pressure cooker, or set and forget in a slow cooker, you’ll end up with a bowl that tastes like home.

So next rainy morning or chilly evening, throw a pot on the stove. Let it simmer slowly, stir in good olive oil, and call whoever’s around to the table. Isn’t that what food is for?

If you liked this, try making other classic legume soups next: ancient Greek lentil soup or a chickpea-lentil tomato pot. These Vegan Soup cousins are hearty, cheap, and perfect for batch cooking.

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