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)

• 500g dried Great Northern Beans (or a similar high-quality white bean)

• 8 cups fresh water (plus more for soaking and boiling)

• 1 large brown onion, finely chopped

• 2–3 carrots, finely sliced

• 3 celery stalks (with some leaves), finely sliced

• 2–3 garlic cloves, finely chopped

• 3 bay leaves

• 1½ cups tomato passata (or purée 3 large ripe tomatoes)

• 2 tbsp tomato paste

• 1–2 tsp sea salt, plus freshly ground black pepper, to taste

• 1/3 cup extra virgin olive oil, divided

• 1 bunch fresh parsley, chopped

🍲 Method

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. Let it rest:
   Fasolatha tastes even better the next day, once the flavors have melded!

 Variations

• Vegetables: Chop them however you like — rustic chunks or fine slices.

• Bean swaps: Use cannellini beans or other white beans if Great Northern aren’t available.

• Speed it up: Use canned beans (about 3 x 400g cans, drained) for a quicker version — just reduce cooking time accordingly.

• Tomato-free version: Omit the passata and paste for a more traditional, lighter version.

• Soaking tip: You can soak the beans overnight instead of the quick boil method.

• Boost it: Add a handful of spinach or a touch of chili near the end for extra flavor.

• Serve with: Crusty bread, feta cheese, and Kalamata olives for the full Greek experience.

• Thickness: Make it as thin or thick as you like!