Fasolatha (White Bean Soup)

Fasolatha is a hearty Greek White Bean Soup that’s nourishing and simple to make. This classic soup combines tender white beans with diced vegetables like onion, carrot, celery, and potato and a hint of tomato paste. It is then finished with a generous splash of olive oil to bring it all together.

Fasolatha (Fasolada) has been a staple in Greek households for generations. It’s a great choice if you want a meatless meal or just a warm, filling soup. To prepare the soup, start by soaking the white beans overnight. The next day, simmer the beans gently until they are almost tender. Then, add a combination of diced onion, carrot, celery, and potato, along with a touch of tomato paste. Finish by drizzling in a generous amount of olive oil and seasoning to taste. It’s also easy to make in large batches and perfect for leftovers.

Health benefits of white beans

• White beans: Also known as cannellini beans, these are the star of this soup. If you’re short on time, you can substitute with canned white beans. Just make sure to rinse and drain them before adding to the soup. Keep in mind that using canned beans will reduce the overall cooking time.
• Onion: I use a brown onion which blends beautifully with the other ingredients.
• Vegetables: I add carrots, celery, and potatoes to this soup for a hearty and wholesome meal. The potatoes give the soup extra body and help to thicken the soup, while the carrots and celery add natural sweetness. You can add more carrots and celery to the soup if you like.
• Tomato paste: Just a small amount is needed to enhance the flavour and give the soup a rich, warm colour.
• Water: I always just add water to keep the flavour simple. You could substitute half of the water with some vegetable stock if you like, but I like this soup for it’s simple flavours and it is quite flavoursome as is.

Ingredients for Fasolatha (White Bean Soup)

• White beans: Also known as cannellini beans, these are the star of this soup. If you’re short on time, you can substitute with canned white beans. Just make sure to rinse and drain them before adding to the soup. Keep in mind that using canned beans will reduce the overall cooking time.
• Onion: I use a brown onion which blends beautifully with the other ingredients.
• Vegetables: I add carrots, celery, and potatoes to this soup for a hearty and wholesome meal. The potatoes give the soup extra body and help to thicken the soup, while the carrots and celery add natural sweetness. You can add more carrots and celery to the soup if you like.
• Tomato paste: Just a small amount is needed to enhance the flavour and give the soup a rich, warm colour.
• Water: I always just add water to keep the flavour simple. You could substitute half of the water with some vegetable stock if you like, but I like this soup for it’s simple flavours and it is quite flavoursome as is.

How to make Fasolatha (White Bean Soup)

Tips for making Fasolatha (White Bean Soup)

Do I need to soak the cannelini bean overnight?

Soaking cannellini beans overnight is typically recommended to help them cook evenly and reduce cooking time. However, if you need a quicker method, you can use the “quick soak” technique. Here’s how to do both:

Overnight Soak Method:

1. Rinse the cannellini beans under cold water to remove any dirt or debris.
2. Place the beans in a large bowl and cover them with plenty of water (about 3-4 cups of water per cup of beans). Leave them to soak overnight for 8-12 hours.
3. After soaking, drain the beans and rinse them again before using them in your recipe.

Quick Soak Method:

1. Rinse the cannellini beans under cold water.
2. Place the beans in a pot and cover them with water (about 3-4 cups of water per cup of beans).
3. Bring the water to a boil and let it boil for 2 minutes.
4. Remove the pot from heat, cover it, and let the beans sit for 1 hour.
5. After the hour, drain and rinse the beans before using them.

This quick soak method helps to soften the beans and reduce their cooking time, though it may not be as effective as the overnight soak for some beans.

Do I need to skim the foam while the beans are simmering?

As we are discarding the water after simmering the cannellini beans, skimming the foam isn’t necessary. This foam mostly contains impurities and proteins released during cooking. While removing it can make the cooking liquid clearer, it won’t impact the flavour or outcome of your dish since the liquid is being discarded. However, if you prefer to skim it off, you can certainly do so.

Can I substitute with canned beans?

Yes, for a quicker option, you can substitute dried cannellini beans with canned ones. While dried beans are often preferred for their richer flavour and firmer texture, canned beans are a great time-saver, making it possible to have your soup ready in less time. For 1 1/3 cups of dried cannellini beans, they will expand and yield approximately 3 to 3 1/4 cups of soaked beans, which is enough to make a hearty portion of soup for five people. To substitute with canned beans, you’ll need about 2 1/2 to 3 cups of canned cannellini beans, which is roughly equivalent to 2 standard 400-gram (14-ounce) cans, drained and rinsed.

This is based on the general rule that dried beans approximately double to 2.5 times in volume once soaked.

Can I prepare this recipe ahead of time?

Yes, you can easily prepare parts of this recipe in advance to save time. Here’s how:

Soaking the Beans Only: You can soak the beans for 8-12 hours, overnight. This will soften them and reduce the cooking time. After soaking, drain the beans and store them in the refrigerator in an airtight container for up to 3 days before cooking. This will keep them fresh and ready to use when you’re ready to cook.

Soak and Cook the Beans: Soak the beans overnight, or for 8-12 hours. After soaking, cook the beans until they are almost tender. Allow them to cool, then store them in an airtight container, in the refrigerator for up to 3 days. This way, you’ll have cooked beans ready to use in the recipe.

Prepping the Vegetables: You can also dice the vegetables the day before. Store the diced onions, carrots, and celery in airtight containers in the fridge. For the potatoes, keep them submerged in a container of water in the fridge to prevent browning.

Storage

Leftovers can be stored in the refrigerator for 4-5 days or frozen for up to 3 months. To reheat, thaw overnight in the fridge and warm in a pot over the stove, or microwave until heated through.

What to serve with this soup

This soup is delicious on its own, but it pairs wonderfully with Greek Sesame Bread Rings (Koulouri Thessalonikis) or another type of crusty bread and some Taramosalata (Greek Fish Roe Dip). If you would like a more complete meal, consider serving this soup alongside Spanakopita (Greek Spinach and Feta Pie), Greek Meatballs (Keftedes), or for a vegetarian option Greek Zucchini Fritters (Kolokithokeftedes).