Fasolatha

5 from 4 votes

Fasolatha or Fasolada is the classic and traditional Greek bean soup.

Prep Time20

Cook Time1 10

Soaking time12

Course: Soup

Cuisine: Greek

Servings: servings

Calories: 574kcal

Author: miakouppa

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. Season with salt and pepper to taste.
pepper, to taste, 1 teaspoon salt
Enjoy!