WHITE BEAN SOUP (FASOLATHA)
It’s soup season! I love making soups when the weather gets chilly. They always warm us up at the end of a long day and be very healthy and nourishing. This white bean soup is a classic winter soup I’ve made for a long time. I often make it at the end of the day when I’m cleaning up from dinner because it needs to a simmer for a while on the stove in order to cook the beans. Then, I finish the soup and pop it in the fridge until dinner the next evening.
The beauty of this method is that it gives time for the flavors to marry overnight. In general, soups always taste better the next day and this one is the perfect example of that. Another thing I recommend doing, if you are really planning ahead, is making a double batch and freezing half of it for later. We are no strangers to busy weeknights in the winter and having a soup that’s easy to thaw and eat can really save the day! I always have quart containers on hand for freezing soups for exactly this reason..
The reason this soup has to simmer for a long time is to cook the beans and allow the vegetables to infuse the water with flavor. I know it can be tempting to bring to a boil to achieve this more quickly, but it won’t be quite as delicious because the flavors really pop when they are allowed to simmer gently over time.
This soup is very light and easy to digest, it is even great for days you have the sniffles. I like to serve it with a light salad on the side, and perhaps some crusty bread for mopping it up. I promise, you won’t have any leftovers when this is on your table. Everyone will love it!
WHITE BEAN SOUP (FASOLATHA)
This is a traditional Greek soup that’s typically served in cooler months. I love making big batches and freezing half in quart containers, so I always have some in the freezer when I need it. I often make this when I’m cleaning up from dinner, that way it can simmer in the evening and all I do is reheat it for dinner the following day.
16 cups of cold water
1 16 oz bag of white beans
¼ cup olive oil
1 large onion, finely chopped
3 stalks of celery – cut into 1-inch half-moon pieces
1 medium carrot – cut in 1-inch half-moon pieces
½ cup tomato paste whisked with ¼ cup water
1.5 tsp Salt
½ tsp black pepper
2 tsp corn starch whisked into ¼ cup cold water
In a large stockpot bring the water and beans to a boil, then add the vegetables and olive oil and return to the mixture to a boil.
Cover the pot with a lid and reduce the heat to medium so the soup is at a steady simmer. Allow it to simmer for 2 hours.
After 2 hours, stir the tomato paste mixture into the soup. Turn the heat up to high and add the salt, pepper and the cornstarch mixture.
Bring the soup to a boil for about 10 minutes, stirring occasionally, until it has thickened. Remove from the heat and allow to cool slightly. Serve warm.
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