
Greek White Bean Soup (Fasolatha) 🇬🇷🥕
Often called one of Greece’s national dishes — and for good reason. It’s hearty, nourishing, budget-friendly, and incredibly satisfying. This classic white bean soup is easy to make and endlessly adaptable. My grandmother used to make it without tomato, which is also a traditional variation. Whether you prefer it tomato-rich or simple and rustic, you really can’t go wrong.
🫛 Ingredients (Serves 6–8)
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500g dried Great Northern Beans (or a similar high-quality white bean)
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8 cups fresh water (plus more for soaking and boiling)
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1 large brown onion, finely chopped
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2–3 carrots, finely sliced
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3 celery stalks (with some leaves), finely sliced
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2–3 garlic cloves, finely chopped
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3 bay leaves
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1½ cups tomato passata (or purée 3 large ripe tomatoes)
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2 tbsp tomato paste
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1–2 tsp sea salt, plus freshly ground black pepper, to taste
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1/3 cup extra virgin olive oil, divided
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1 bunch fresh parsley, chopped
🍲 Method
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Soften the beans:
Place the beans in a large pot and cover with cold water. Bring to a boil and cook for 2–3 minutes without the lid. Skim off any foam, then turn off the heat, cover, and let sit for 1–2 hours. Drain and rinse well — this helps with digestion and flavor. -
Sauté the base:
Rinse and dry the pot. Heat half the olive oil over medium heat. Add the onion, garlic, carrots, celery, and bay leaves. Sauté for 5–7 minutes until softened. -
Build the flavor:
Stir in the tomato paste to the base of the pan and cook for 1–2 minutes to caramelize slightly. Add the passata (or blended tomatoes) and mix well. -
Add beans and water:
Return the drained beans to the pot. Add enough water to cover the beans by about one-third. Bring to a gentle boil. -
Simmer slowly:
Reduce heat and simmer uncovered for 1 to 2 hours, or until the beans are tender and the soup has thickened to your liking. Add more water if needed. -
Finish and season:
Just before removing from heat, stir in the remaining olive oil, season with salt and pepper to taste, and mix in the chopped parsley. -
Let it rest:
Fasolatha tastes even better the next day, once the flavors have melded!
Variations
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Vegetables: Chop them however you like — rustic chunks or fine slices.
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Bean swaps: Use cannellini beans or other white beans if Great Northern aren’t available.
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Speed it up: Use canned beans (about 3 x 400g cans, drained) for a quicker version — just reduce cooking time accordingly.
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Tomato-free version: Omit the passata and paste for a more traditional, lighter version.
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Soaking tip: You can soak the beans overnight instead of the quick boil method.
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Boost it: Add a handful of spinach or a touch of chili near the end for extra flavor.
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Serve with: Crusty bread, feta cheese, and Kalamata olives for the full Greek experience.
- Thickness: Make it as thin or thick as you like!