Fasolatha Soup Recipe

Fasolatha, a traditional Greek bean soup, is one of those comforting dishes that has stood the test of time. It’s hearty, full of flavor, and, most importantly, incredibly nourishing. This soup is the perfect embodiment of Mediterranean cuisine – a balance of fresh vegetables, legumes, and olive oil – with a taste that has a way of connecting you to the heart of Greece, no matter where you are in the world. If you’ve ever had the pleasure of enjoying a warm bowl of this dish on a cool day, you know that it’s more than just food – it’s a hug in a bowl.

What makes Fasolatha even more special is its simplicity. Unlike some dishes that require a complex list of ingredients or long hours of prep, Fasolatha is made with just a few basic components that come together to create something far greater than the sum of its parts. If you’re looking for a healthy, filling, and flavorful soup that doesn’t break the bank or require hours of effort, then you’re in the right place.

Let’s dive into the recipe and explore how to make this Mediterranean masterpiece at home.

Making Fasolatha is as easy as it is rewarding. This recipe uses simple ingredients that blend together to create a rich and hearty soup. Here’s how you can recreate it in your own kitchen.

Ingredients Needed

To make a traditional Greek Fasolatha, you’ll need the following:

White Beans (Cannellini or Great Northern Beans) – 2 cups (dried)
Olive Oil – 3 tablespoons (extra virgin for richness)
Yellow Onion – 1 large, chopped
Carrots – 2 medium, peeled and sliced
Celery Stalks – 2, chopped
Garlic – 3 cloves, minced
Tomatoes – 2 large, chopped (or 1 can of diced tomatoes)
Tomato Paste – 2 tablespoons
Bay Leaves – 2
Dried Oregano – 1 teaspoon
Salt – 1 to 1.5 teaspoons (to taste)
Black Pepper – ½ teaspoon
Vegetable Broth – 6 cups (or water, but broth adds richness)
Lemon – 1, cut into wedges (for serving)

Cooking Instructions

The beauty of Fasolatha lies in its straightforward cooking process. Here’s how to make it from scratch:

Prep The Beans
- If you’re using dried beans, soak them in plenty of water overnight. Drain and rinse them the next day. Alternatively, if you’re using canned beans, simply rinse and set them aside.
Sauté The Vegetables
- In a large pot, heat the olive oil over medium heat. Add the chopped onions, carrots, and celery. Cook for about 5-7 minutes, or until the vegetables begin to soften.
Add Garlic And Tomatoes
- Stir in the minced garlic and cook for another minute until fragrant. Add the chopped tomatoes and tomato paste. Stir everything together, and cook for 5 minutes, allowing the tomatoes to break down and release their juices.
Add The Beans And Broth
- Now, add the soaked beans to the pot. Pour in the vegetable broth (or water) and bring the mixture to a boil. Once it’s boiling, reduce the heat to low, and add the bay leaves, oregano, salt, and black pepper.
Simmer And Cook
- Let the soup simmer for about 1.5 to 2 hours, or until the beans are tender. If you’re using canned beans, this will only take about 30-40 minutes, as the beans are already soft. Stir occasionally and make sure the soup doesn’t dry out. You can add more broth or water if needed.
Final Touches
- Once the soup is done, taste and adjust the seasoning if necessary. Remove the bay leaves and discard them.
Serve
- Ladle the soup into bowls and serve with a wedge of fresh lemon on the side. A drizzle of extra virgin olive oil over the top is also a nice touch.

Ingredient Insights

Understanding the ingredients in Fasolatha is key to appreciating its flavor profile and nutritional benefits:

White Beans (Cannellini or Great Northern Beans): Beans are the backbone of Fasolatha. They provide a rich, creamy texture when cooked, and are packed with protein and fiber. These beans are also great sources of iron, magnesium, and potassium, which help support muscle function and blood circulation.
Olive Oil: The base of most Mediterranean dishes, olive oil provides a rich, fruity flavor that is unmatched. It also delivers healthy fats – specifically monounsaturated fats – that contribute to heart health.
Tomatoes and Tomato Paste: Fresh tomatoes give the soup a bright, tangy flavor, while tomato paste adds depth and umami. Together, they create a harmonious balance with the beans and vegetables.
Bay Leaves and Oregano: These herbs add an earthy, aromatic quality to the soup. Bay leaves infuse the broth with subtle, savory notes, while oregano brings a familiar Mediterranean touch with its slightly peppery and minty taste.
Lemon: The fresh acidity from lemon brightens up the soup when served. It cuts through the richness of the olive oil and beans, providing a refreshing contrast.

Expert Tips

Soak the Beans Properly: If using dried beans, soaking them overnight helps them cook more evenly and reduces their cooking time. It also makes them easier to digest.
Don’t Skip the Lemon: It might seem like a small thing, but the lemon adds a burst of freshness that elevates the soup. A squeeze right before eating will brighten the entire dish.
Make it Ahead: Like most soups, Fasolatha tastes even better the next day. The flavors have more time to meld, and the beans continue to absorb the broth.
Adjust the Texture: Some prefer their Fasolatha with a smoother texture. You can blend part of the soup with an immersion blender, or mash a few beans, to create a creamier consistency.
Add More Vegetables: If you want to make the soup even heartier, feel free to add extra vegetables like zucchini, bell peppers, or potatoes.

Recipe Variations

While the classic Fasolatha is delicious on its own, there are several ways to give it a twist:

Add Greens: Kale or spinach can be stirred into the soup towards the end of cooking for an extra boost of nutrients. They also add vibrant color and texture.
Spicy Fasolatha: For those who enjoy heat, try adding a sliced chili pepper or a pinch of red pepper flakes during the sautéing process.
Meat Lover’s Fasolatha: While traditionally a vegetarian dish, you can add small pieces of sausage or smoked meat (like ham hock or bacon) for extra flavor. The meat should be added with the vegetables to infuse the broth with its savory richness.
Herb Variations: Try adding fresh parsley or thyme to the mix, either as a garnish or during cooking, for a different aromatic profile.

Final Words

Fasolatha is more than just a soup. It’s a dish that connects you to generations of Greek home cooks, each one passing down their own version of this humble yet deeply satisfying meal. It’s the kind of dish that tells stories – of long, warm Mediterranean evenings and the joy of sharing simple, wholesome food with family and friends. Whether you’re in the middle of a busy workday or unwinding on a weekend, a bowl of Fasolatha provides comfort, nutrition, and a sense of tradition.

Fasolatha Soup Recipe