Fasolatha Step by Step

Fasolatha is a traditional tomato bean based Greek soup and has been eaten for centuries.

1 pound dried white beans (such as Great Northern or Navy beans)

10 cups water

1/2 cup olive oil

1 large onion (diced)

2 medium carrots (diced)

2 ribs celery (diced)

1 bay leaf

1 (14-ounce) can diced plum tomatoes (un-drained)

2 tablespoons tomato paste

Dash salt (or to taste)

Dash freshly ground black pepper (or to taste)

Garnish: 1/4 cup fresh parsley (chopped)

Gather the ingredients.

Add beans plus enough water to cover beans by 2 inches to a pot and then soak for 12-24 hours.

After soaking, add the beans, water, and olive oil to a large, non-reactive soup pot and bring to a boil.

Reduce heat and simmer covered until beans are tender but not mushy - about 1 hour.

Add vegetables, tomatoes, tomato paste, and bay leaf to the pot and simmer uncovered another 30 to 45 minutes for flavors to meld and soup to thicken a bit.

Season the soup with salt and freshly ground black pepper to taste.

Remove the bay leaf and sprinkle with chopped fresh parsley before serving.

Enjoy your ancient Greek soup