Fasolatha, considered to be one of Greece’s national dishes, is a creamy white bean soup consisting of creamy white beans, peppery olive oil and fresh vegetables.
I loved it when the Mediterranean Diet
I don’t like diets so the Mediterranean Cookbook has been and is my go to when I feel I haven’t been eating as well as I should. It is so healthy and has so many absolutely delicious recipes like this White Bean Soup, but I don’t feel I’m missing out on anything or starving because I’m trying to eat healthier!
White bean soup is creamy but has no cream, you puree a couple of cups of the beans and add it back in which makes it luscious, and we know how good beans are for you. I hope you enjoy this recipe as much as I do!
Easy and Comforting – Greek White Bean Soup
Ingredients
- 1 Pound dried Great Northern Beans
- 2 Tbsps Extra-virgin olive oil, plus extra for serving
- 1 Onion, chopped
- 2 1/2 tsps minced fresh oregano or 3/4 tsp dried
- 6 cups chicken or vegetable broth, plus as needed
- 4 celery ribs, cut into 1/2 inch pieces
- 3 tbsp lemon juice
- 1 tsp ground dried Aleppo pepper You can substitute with 1/4 tsp red pepper flakes and 1/4 tsp paprika
- 2 tbsp chopped fresh parsley
- salt and pepper
Instructions
- Soak the beans in 4 quarts water and 3 tablespoons salt for at least 8 hours or overnight. Drain and rinse.
- Heat oil in Dutch oven over medium heat. Add onion, salt and pepper and cook until softened and lightly browned. Stir in oregano and cook until fragrant about 30 seconds. Stir in the broth, celery and beans and bring to a boil. Reduce heat to low, cover and simmer until beans are tender, about 60 minutes.
- Process 2 cups soup in blender or processor until smooth and return to pot. Heat soup gently over low heat until hot and adjust consistently with broth as needed. Stir in lemon juice, red pepper flakes, parsley and season with salt and pepper to taste. Serve in individual bowls drizzling with olive oil.