Description
Fasolatha is a traditional Greek white bean soup that combines tender white kidney beans, fresh vegetables, and a lemony olive oil broth for a hearty, comforting meal. This wholesome soup is perfect for a nutritious lunch or dinner with a refreshing hint of lemon and the richness of Greek olive oil.
Ingredients
Scale
Beans
- 1 ⅔ cups dry white kidney beans
Vegetables
- 1 medium yellow onion
- 2 carrots
- 2 stalks celery
- 1 leek (white part only)
Liquids and Seasonings
- ½ cup Greek olive oil
- 9 cups water
- Juice of 2 lemons
- 3 tablespoons all purpose flour
- 1 teaspoon salt
- Pepper, to taste
Instructions
- Rinse and Soak: Rinse the white kidney beans thoroughly and soak them in cool water for 12 to 24 hours, changing the water at least once to help soften the beans and remove impurities.
- Chop Vegetables: Chop the yellow onion, carrots, celery, and the white part of the leek into chunks roughly the size of the soaked beans. Precise sizes are not critical; just aim for consistency for even cooking.
- Sauté Vegetables: In a large pot, heat the Greek olive oil over medium-high heat. Add the chopped vegetables and sauté for about 5 minutes, stirring regularly to prevent burning. This step enhances the flavor of the vegetables.
- Add Beans and Water, Then Boil: Drain the soaked beans and add them to the pot along with 9 cups of water. Bring the mixture to a boil, then reduce heat to medium and partially cover the pot with a lid, allowing some steam to escape.
- Simmer Beans: Cook the soup for 60 minutes, stirring occasionally and checking if additional water is needed to keep the beans submerged and the soup from drying out.
- Check Bean Doneness: After the hour, test the beans; they should be soft and creamy. If not fully cooked, continue simmering until they reach the desired tenderness.
- Prepare Lemon-Flour Mixture: Remove ½ cup of the hot soup liquid and place it in a small bowl. Add the lemon juice and all-purpose flour to this liquid, whisking vigorously to eliminate any lumps and create a smooth mixture.
- Incorporate Thickening Mixture: Return the lemon-flour mixture to the pot and stir well to combine. This step thickens the soup slightly and adds a bright lemony flavor.
- Final Cook: Continue cooking the soup for 5 more minutes, stirring occasionally to prevent sticking and ensure even thickening. Season with salt and pepper to taste.
- Rest and Serve: Remove the pot from heat and let the soup rest for a few minutes before serving. The soup will thicken as it sits, enhancing its texture and flavor.
Notes
- Soaking beans overnight helps reduce cooking time and improves digestibility.
- Partial covering during simmering allows excess steam to escape, preventing the soup from becoming too thick or boiling over.
- The lemon and flour mixture is a classic Greek technique called “avgolemono” which adds creaminess without dairy.
- Adjust the water during cooking as needed if the soup becomes too thick before the beans are tender.
- Serve with crusty bread for a complete meal.
- Prep Time: 15 minutes (plus 12-24 hours soaking)
- Cook Time: 1 hour 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Keywords: Greek white bean soup, Fasolatha, Greek soup, vegetarian soup, white kidney beans, lemon soup, traditional Greek recipe
