Description
A traditional Greek White Bean Soup (Fasolatha) made with cannellini beans, olive oil, garlic, and bright lemon. A hearty, meatless Mediterranean comfort dish.
Ingredients
Scale
- 250 grams dried cannellini beans soaked overnight
- 6 tablespoons extra virgin olive oil
- 1/2 onion minced
- 3 garlic cloves chopped
- 1 carrot thinly sliced
- 1 celery stick finely chopped
- Zest of 1 lemon
- Juice of 1 lemon
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1.5 liters water or 1 liter water plus 500 ml vegetable stock
Instructions
- Drain and rinse soaked beans. Boil in fresh water for 3 to 4 minutes and drain again.
- Heat olive oil in a pot over medium-high heat. Cook onion and garlic until softened and lightly golden.
- Add beans and 1.5 liters water or water and stock mixture. Bring to a boil then reduce to medium-low and simmer partially covered for about 2 hours until tender.
- Add carrot and celery. Season with salt and pepper. Continue simmering until soup thickens.
- Stir occasionally and mash a few beans if needed for extra thickness.
- Add lemon zest and juice. Cook 2 more minutes and remove from heat.
- Serve warm with extra black pepper and additional lemon if desired.
Notes
- Soaking beans overnight reduces cooking time and improves texture.
- Do not add salt too early as it can slow softening.
- For thicker soup mash a portion of beans while simmering.
- Store refrigerated up to 4 days or freeze up to 2 months.
- Prep Time: 12 hours
- Cook Time: 2 hours
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 495
- Sugar: 3g
- Sodium: 293mg
- Fat: 42g
- Saturated Fat: 6g
- Unsaturated Fat: 36g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg