SoupsDifficulty: easy

Fasolatha (Greek White Bean Soup)

Name: Fasolatha (Greek White Bean Soup)
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 400 g dried white beans (cannellini or gigantes); 2 onions, finely chopped; 2 carrots, diced; 2 celery stalks, sliced; 400 g crushed tomatoes; 120 ml olive oil; 1 bay leaf, 1 dried chili (optional); Parsley, lemon wedges, salt, pepper

Greece's national soup: creamy white beans in a tomato-olive oil broth. Simple, budget-friendly and a true pillar of the Mediterranean diet.

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Instructions

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1Soak the beans overnight; drain.

2Simmer the beans in fresh water 45 minutes until just tender; drain again (keeps them digestible).

3In the pot, soften onion, carrot and celery in half the olive oil, 8 minutes.

4Add tomatoes, bay leaf, chili and 1.5 L water; return the beans.

5Simmer 30-40 minutes until creamy; stir in remaining olive oil at the end - the Mediterranean secret.

6Season; finish with parsley and a generous squeeze of lemon.