How To Make the Most Incredible Fasolatha!

What is Fasolatha?

Traditional “fasolatha” as us Greeks call it, has been one my family’s favourite Greek dishes. Fasolatha, is a nutritious, fibre-rich White Bean and Vegetable Soup or stew. This soup graced our dinner table at least once a week throughout my childhood, courtesy of my Greek Grandmother. And, as time went on, my Mother eventually took over the Fasolatha making duties.

What’s in Greek White Bean and Vegetable Soup?

The main ingredients of the Greek White Bean and Vegetable soup include white beans, onion, garlic, carrot, celery, olive oil, tomato paste, water, salt, pepper, parsley and bay leaves. And of course, salt and pepper. Oregano is sometimes added, as are potatoes and chicken or vegetable broth. Occasionally, my Grandmother would also add fresh diced tomatoes from our garden.

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My Path to Making Fasolatha

Grandma was taught how to make traditional Fasolatha by her Mother, my Great Grandmother. And, in turn, Gran taught my Mother this traditional version of the recipe. Over the years, Mom made some small changes to the original. Somehow, she created an even more mouth-watering version!! I didn’t think this was even possible!! Grandma agreed that Mom’s version of Greek White Bean and Vegetable Soup was even yummier. And so, it was decided that Mom would teach me how to make her version. This scrumptious recipe has now been handed down through 4 generations! I don’t have children myself, but I hope to pass it onto my niece or nephews one day.

My Modifications to the Original Recipe

I, like my mother, have made a few changes to our family recipe. Firstly, I made the process easier and quicker with the use of canned beans instead of dry beans. Dry beans require 10 hours of pre soaking, and 35 minutes of additional boiling. So, in my books, the canned beans are the winner here!! The soup tastes just as good, but it sure frees up a whole lot of time! Just make sure to rinse the beans in cold water before you add them to the pot.

Secondly, I’ve added a pinch of chilli pepper flakes & a couple of pinches of smoked paprika to give the soup a little heat and smoke. This step is optional, but I like a little kick in my soup. 🙂 Sometimes, I even add a pinch or two of chilli powder. I know, you’re thinking; that’s not a Greek food ingredient, is it?! You’re right, it’s not, but chilli powder goes splendidly with beans. LOL Think of a steaming bowl of chilli; it’s full of beans! See, now we’re on the same page 🙂

The third change I made, was to sneak in some yellow or red pepper for added nutrients and a touch of sweetness. I don’t always add the pepper, just when I have an extra one on hand. And lastly, I like to blend a little lemon into the soup. I’m telling you, this takes the soup to a whole other level. This step is also optional, but that hint of lemon really perks up the taste buds. And, following in my Grandmother’s footsteps, I do add fresh tomatoes from the garden when I have them around.

Tips to Make the Best White Bean and Vegetable Soup

• When adding the lemon juice, do it near the end of the soup’s cooking time. Remove a cup of the soup from the pot, pour it into a small food processor, along with the juice of half a lemon. Puree it, then stir it back into the soup. You can always add more, but I found that half a lemon is enough. if you like a more tart flavour, squeeze a little into your own bowl.
• Potatoes are optional, but I like to include them when the soup is the main meal. They make the dish more filling. Cook them first, before adding the carrots and celery.

• If you add a yellow or red pepper to the soup, toss it in after the beans.
• Make sure to pass the tomatoes, fresh or canned through the food processor, before pouring them into the pot.
• Cook the onion on low heat for 10 minutes, making sure to add 1/2 tsp salt. When it’s almost done, add butter, melt it, and toss in the herbs blend. Do not add the parsley however. This method is called toasting, and it imparts a rich and robust flavour to the soup. Add a second batch of the herb blend to the pot after you add the broth and boiling water, and stir.
• Parsley should be added to the soup in the last 10 -15 minutes of cooking time. For our recipe, we always used dried parsley. But, fresh will work too, and makes for a great-looking presentation.

• Pour in 1/2 cup of extra virgin olive oil to the soup, in the last 5-10 minutes of cooking time, and stir.
• Remove the foam from the sides of the pot, with a soup spoon, throughout the entire time that the soup is cooking.
• Don’t forget to rinse the canned beans with cold water and drain them before adding them to the soup.

What We Usually Serve With Greek White Bean and Vegetable Soup

When Grandma made Fasolatha, she made sure to bake bread too. She liked to serve us this delicious soup with oven-fresh bread, slathered generously with butter. She also served a plate with Greek Kalamata olives, feta cheese and slices of raw red onion on the side. I’m drooling just thinking about it! You really don’t need to serve much else with this divine soup. It is a very filling meal. One note of caution though … I would forego the raw red onion if work is on your schedule the next day…just saying. 🙂 LOL

Is Fasolada Vegetarian or Vegan?

Greek White Bean and Vegetable Soup is nutritious, tastes incredible, and satisfies even the hungriest tummy! It can easily be modified to suit a vegetarian or vegan diet by omitting butter and using vegetable broth instead of chicken broth. Whether you add some, none or all of the options in my version of the recipe, this soup will not disappoint. I’m certain your family will love it as much as ours did, and still does.

So, in conclusion, my recipe for Greek White Bean and Vegetable Soup is faster and easier to make, and a touch spicier and sweeter than my mother’s, but it tastes just as good!! I think Grandma and Mom would approve of my version too.

I hope you enjoy our family recipe. If you do make the soup, leave a comment below and tag me on instagram @delish_soups_by_georgia_spyra with a photo of your creation. I’d love to see it!

Cheers,

Georgia Spyra

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