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Fasolatha: Greek White Bean Soup Recipe

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4.2 from 15 reviews

Fasolatha is a traditional Greek white bean soup, hearty and comforting, made with white kidney beans, fresh vegetables, and lemon, enriched with olive oil and thickened with a flour-lemon mixture. Perfect for a nutritious and flavorful meal.

Ingredients

Beans

  • 1 ⅔ cups dry white kidney beans

Vegetables

  • 1 medium yellow onion
  • 2 carrots
  • 2 stalks celery
  • 1 leek (white part only)

Others

  • 1/2 cup Greek olive oil
  • 9 cups water
  • juice of 2 lemons
  • 3 tbsp all purpose flour
  • 1 teaspoon salt
  • pepper, to taste

Instructions

  1. Rinse and soak: Rinse the white kidney beans thoroughly and soak them in cool water for 12 to 24 hours, changing the water at least once to help reduce cooking time and improve digestibility.
  2. Chop vegetables: Chop the yellow onion, carrots, celery stalks, and the white part of the leek into chunks approximately the size of the soaked beans. This does not need to be exact.
  3. Sauté vegetables: Heat the Greek olive oil in a large pot over medium-high heat. Add the chopped vegetables and sauté for about 5 minutes, stirring regularly to prevent burning and to soften the vegetables.
  4. Add beans and water, then cook: Drain the soaked beans and add them to the pot along with 9 cups of water. Bring to a boil, then reduce heat to medium and partially cover the pot with its lid, allowing some steam to escape. Cook for 60 minutes, stirring occasionally and checking to see if more water is needed to keep the beans submerged.
  5. Check beans for doneness: After 60 minutes, test the beans. They should be soft and creamy. If not, continue cooking until they reach the desired tenderness.
  6. Prepare thickener: Remove 1/2 cup of the soup liquid and place it in a small bowl. Add the juice of 2 lemons and 3 tablespoons of all-purpose flour. Whisk thoroughly until no lumps remain.
  7. Incorporate thickener and finish cooking: Return the lemon-flour mixture to the pot and stir well. Continue cooking the soup for an additional 5 minutes, stirring occasionally to prevent sticking.
  8. Season and rest: Season the soup with 1 teaspoon salt and pepper to taste. Remove from heat and let it sit for a while; the soup will thicken as it cools slightly.
  9. Serve and enjoy: Ladle the Fasolatha into bowls and enjoy this hearty Greek classic.

Notes

  • Soaking the beans overnight reduces cooking time and improves digestibility.
  • Partially covering the pot while cooking helps the soup thicken without losing too much moisture.
  • Adjust the thickness by adding more water or cooking longer after adding the flour-lemon mixture.
  • The lemon juice adds a bright acidity that balances the richness of the olive oil and soft beans.
  • This soup can be stored refrigerated for up to 3 days and reheated gently.

Find it online: https://yumntasty.com/fasolatha-greek-white-bean-soup-recipe/