Fasolatha Recipe

I recently discovered a recipe that transforms dried white beans into a vibrant and satisfying meal. With a blend of fresh vegetables, garlic, and subtle tomato notes, this Greek creation is a truly reinvented White Beans dish full of flavor and tradition. It invites curiosity while nourishing both body and soul.

I’ve always been drawn to old-fashioned recipes and this Fasolatha recipe really takes me back to my Greek roots. I started off with 1 cup of dried white beans (soaked overnight) and 8 cups of water, then added a healthy drizzle of 1/4 cup extra virgin olive oil to get things sizzling.

You gotta love the way the aroma fills the kitchen when I toss in a large chopped onion, 2 diced carrots and 2 celery stalks. I even add 3 minced garlic cloves and a tablespoon of tomato paste to bring in those deeper notes.

Mixed with a can of diced tomatoes and a bay leaf, seasoned with salt and pepper, the soup simmers into a thick and hearty dish that’s as nutritious as it is delicious. I like knowing Im serving up something that sits nicely between a fresh vegan soup and a nod to those classic gourmet Greek recipes!

Why I Like this Recipe

I really love this recipe for a bunch of reasons. First off, I dig that its super healthy and hearty. The beans and fresh veggies make it a nourishing meal that fills me up without feeling too heavy. Second, I like that it’s really simple to prepare even though it takes a bit of time with the soaking and simmering. Its step-by-step process makes me feel like I can totally nail it every time, even if im no chef. Third, theres something special about cooking an old-fashioned recipe like this because it connects me to tradition and gives me a warm, comforting vibe on chilly days. Lastly, the flavors just blend together in a way that feels homey and satisfying, like the way the tomato paste, garlic, and olive oil come together to create a rich, messy, and absolutely delicious soup.

Ingredients

• White beans: They provide protein and fiber that makes the soup nutritious.
• Extra virgin olive oil: Adds smooth, healthy fats and rich flavor to the broth.
• Onion: Offers a subtle sweetness and robust aromatics to enhance flavors.
• Carrots: Deliver natural sweetness, vitamins, and a tender texture when simmered slowly.
• Celery: Supply crisp flavor and antioxidants that refresh and counterbalance richness.
• Garlic: Imparts a strong flavor boost that livens each spoonful for max taste.
• Diced tomatoes: Add tanginess and acidity, balancing the richness and deep umami.
• Tomato paste: Delivers a concentrated, slightly tangy flavor and rich color boost.

Ingredient Quantities

• 1 cup dried white beans (soaked overnight)
• 8 cups water
• 1/4 cup extra virgin olive oil
• 1 large onion, chopped
• 2 medium carrots, diced
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 can (14.5 oz) diced tomatoes
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

How to Make this

1. Rinse the dried white beans and soak them in plenty of water overnight so they get soft.

2. Drain the beans and put them in a large pot along with 8 cups of water, then bring it to a boil before lowering the heat to let it simmer.

3. Meanwhile, heat 1/4 cup extra virgin olive oil in another big pot over medium heat and add the chopped onion, diced carrots, chopped celery, and minced garlic; cook until the veggies start to soften.

4. Stir in the 1 tablespoon tomato paste and let it cook for about a minute to bring out its flavor.

5. Add the can of diced tomatoes along with the bay leaf to the vegetables, stirring well.

6. Carefully add the soaked beans into the pot with the vegetables and tomatoes.

7. Bring the whole mixture back to a boil, then reduce the heat and let it simmer for about 1 to 2 hours until the beans are completely tender.

8. During the simmering process, stir it occasionally and season with salt and pepper to taste.

9. Once the beans are soft and the soup has thickened, remove the bay leaf from the pot.

10. Ladle into bowls, sprinkle chopped fresh parsley on top, and serve hot. Enjoy your hearty Fasolatha!

Equipment Needed

1. A colander to rinse the beans
2. A large pot to boil and simmer the beans
3. Another big pot to sauté the veggies
4. A sharp chef’s knife for chopping the onion, carrots, and celery
5. A sturdy cutting board
6. Measuring cups and spoons for the liquids and tomato paste
7. A wooden spoon (or spatula) for stirring
8. A ladle for serving up the soup
9. A can opener for the diced tomatoes

FAQ

Fasolatha Recipe Substitutions and Variations

• If you’re short on time or forgot to soak the beans, you can use canned white beans (rinsed well) instead of the dried ones.
• If you don’t have extra virgin olive oil, you can use a mild vegetable oil or even a bit of butter to give it a richer flavor.
• In case you can’t find a can of diced tomatoes, try using about 2-3 fresh tomatoes that you chop up well. Just simmer a bit longer to let the flavors come together.
• If you don’t have a bay leaf, a pinch of dried thyme or oregano can be added instead. It won’t be exactly the same, but it’ll still taste great!

Pro Tips

1. Make sure you let the beans simmer long enough even if they look like they oughta be done in one hour, sometimes they can be a bit stubborn and need more time to get totally tender.
2. I’d recommend you to fry the veggies a little longer if you’re after extra flavor, just dont overdo it or they might lose their texture.
3. For a nice twist try adding a pinch of cumin or smoked paprika when you season the soup, it gives a subtle depth that really elevates the dish.
4. If you’re cooking a big pot, letting the soup sit overnight in the fridge can help the flavors meld together even better, and it reheats really nicely the next day.