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Fasolatha Greek soup in a gray bowl, surrounded by bread and olives and on a gray/blue backdrop.
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5 from 4 votes

Mia Kouppa

https://miakouppa.com

Fasolatha, Greek white bean soup

Fasolatha or Fasolada is the classic and traditional Greek bean soup.
Prep Time20 minutes
Cook Time1 hour 10 minutes
Soaking time12 hours
Course: Soup
Cuisine: Greek
Servings: 4 servings
Calories: 574kcal
Author: Billie Bitzas

Equipment

Ingredients

  • 1 ⅔ cups dry white kidney beans
  • 1 medium yellow onion
  • 2 carrots
  • 2 stalks celery
  • 1 leek (white part only)
  • 1/2 cup Greek olive oil
  • 9 cups water
  • juice of 2 lemons
  • 3 tbsp all purpose flour
  • 1 teaspoon salt
  • pepper, to taste
US Customary - Metric

Instructions

  • Rinse the beans and soak them in cool water for 12-24 hours, changing the water at least once.
    1 ⅔ cups dry white kidney beans
  • Chop all the vegetables into chunks which are about the size of the soaked kidney beans.  It is not an exact science, so don’t worry about it too much.
    1 medium yellow onion, 2 carrots, 2 stalks celery, 1 leek (white part only)
  • In a large pot saute the chopped up vegetables in the olive oil for approximately 5 minutes over medium high heat, stirring regularly.  Be careful that the vegetables do not burn.
    1/2 cup Greek olive oil
  • To the pot add the drained kidney beans and 9 cups of water.  Bring to a boil.  Once you have reached a boil, reduce the heat to medium and cover partially (do not fully cover the pot with its lid so that you let a bit of steam escape).  Cook for 60 minutes, stirring occasionally and checking your soup to be sure that it does not require more water.
    9 cups water
  • After 60 minutes test your beans for doneness.  They should be soft and creamy.  If they are not, allow to cook for a while longer until you get to this point.
  • Remove 1/2 cup of the soup liquid and place it in a bowl.  To this bowl add the juice of 2 lemons and 3 tablespoons flour.  Whisk together so that there are not lumps of flour visible.  Return this mixture to the pot of soup.  Stir well.
    juice of 2 lemons, 3 tbsp all purpose flour
  • Continue to cook for 5 more minutes. Stir a couple of times to prevent it from sticking to the bottom. Season with salt and pepper to taste. Remove from the heat and let sit till it's time to serve. The soup will thicken as it sits.
    pepper, to taste, 1 teaspoon salt
  • Enjoy!

Video

Nutrition

Calories: 574kcal | Carbohydrates: 63g | Protein: 21g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 650mg | Potassium: 1694mg | Fiber: 15g | Sugar: 5g | Vitamin A: 5476IU | Vitamin C: 7mg | Calcium: 252mg | Iron: 10mg