Fasolatha(Bean Soup)
Fasolatha is a hearty Greek-style bean soup with tender beans, fresh vegetables, and herbs, perfect for comforting meals and suitable for vegetarians and meat-eaters alike.
Ingredients
- 2 cups dried Northern beans ⓘ
- 1 1/2 cups finely chopped onions ⓘ
- 1 cup finely chopped celery with leaves ⓘ
- 2 carrots, sliced thinly ⓘ
- 2 tablespoons chopped parsley ⓘ
- 2 cloves garlic, halved ⓘ
- 1 cup canned tomatoes, mashed ⓘ
- 3/4 cup olive oil ⓘ
- 2 teaspoons salt
- pepper to taste ⓘ
- 2 to 3 tablespoons chicken bouillon base ⓘ
- 2 potatoes, quartered longways and cubed ⓘ
Instructions
- Soak the beans in cold water overnight.
- If you forget to soak, cover the beans with water, bring to a boil for about 2 minutes, then remove from heat and cover for an hour. Drain and rinse the beans.
- In a large pot, heat the olive oil and sauté the chopped onions, celery, and carrots until tender.
- Add the mashed canned tomatoes, garlic halves, chopped parsley, salt, pepper, and chicken bouillon base. Cook for a few minutes.
- Add the soaked beans and cubed potatoes to the pot, then cover with water or broth.
- Bring to a boil, then reduce heat and simmer until beans and potatoes are tender, about 45-60 minutes.
- Adjust seasoning as needed and serve hot.
Tips & Substitutions
For a creamier texture, blend a portion of the beans before adding them back to the pot. If Northern beans aren't available, you can substitute with cannellini or navy beans. Adjust the seasoning with smoked paprika for a deeper flavor profile, or add a splash of lemon juice before serving for brightness. Consider using vegetable broth instead of chicken bouillon for a vegetarian version.
Serving Suggestions
Serve the fasolatha hot, garnished with additional parsley for freshness. It pairs beautifully with crusty bread for dipping or alongside a simple green salad. For a heartier meal, consider serving it with a side of Chicken With Peppers And White Raisins or a light Mediterranean dish. A drizzle of extra virgin olive oil can enhance the flavors just before serving.
Storage & Reheating
Allow the leftover fasolatha to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days. To reheat, add a splash of water or broth in a pot over medium heat, stirring occasionally until warmed through. You can also microwave it in intervals, stirring in between.
Nutrition & Diet Analysis (per serving)
Each serving of Fasolatha(Bean Soup) contains roughly 883 calories, with 12g protein, 86g carbohydrates, and 56g fat. It is an excellent source of vitamin C (83% of the Daily Value), potassium (44% of the Daily Value), and dietary fiber (42% of the Daily Value). Note that it is relatively high in sodium, at 1519mg per serving (66% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned beans instead of dried beans?
Yes, you can use canned beans to save time. If using canned beans, add them during the last 20 minutes of cooking to heat through, and reduce the overall cooking time. Make sure to rinse them well to remove excess sodium and additives for a healthier dish.
How can I make this soup spicier?
To add some heat, consider incorporating red pepper flakes or diced jalapeños when sautéing the onions and vegetables. You can also stir in some hot sauce or a dash of cayenne pepper to taste towards the end of cooking. Adjust gradually to achieve your desired spice level.
What can I add to make it more filling?
If you want to make fasolatha more filling, try adding cooked quinoa or barley for extra texture and nutrition. Chopped kale or spinach can also be stirred in during the last few minutes of cooking for added volume and nutrients. These additions will enhance the soup without overpowering the original flavors.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).