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Nutrition Facts
Serving Size 1 (189g) Recipe makes 7 servings
Calories 394
Calories from Fat 283		(71%)
Amount Per Serving		%DV
	Total Fat 31.4g	48%
	Saturated Fat 4.3g	21%
	Monounsaturated Fat 22.6g
	Polyunsaturated Fat 3.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 369mg		15%
Potassium 519mg		14%
Total Carbohydrate 24.1g		8%
	Dietary Fiber 8.6g	34%
	Sugars 3.9g
Protein 6.3g		12%
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Anme

Fasolatha (Greek Bean Soup)

Recipe #10885 | 50 min | 5 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Molly53
Aug 12, 2001

The Fasolatha (bean soup) Festival, originated in Florina, Macedonia, Greece, and is now a major cultural event in many Greek communities across the world. In the Northern hemisphere, the religious festival is traditionally observed near the start of winter - on St. Nicholas Day (during his lifetime he was known for giving sustenance to the poor). Food is a major part of the festival. Apart from Fasolatha (bean soup), Olives, Renga (smoked herring) freshly baked Florinian Bread (Pogatsa) Gyros, Souvlaki, Kebabs, and Loukoumathes (honey cinnamon - soaked donuts) are also served. Fasolatha is one of the heartiest dishes on the Greek vegetarian table, and a Lenten mainstay.

SERVES 7 (change servings and units)

Ingredients

1 lb navy beans (or any other small dried white bean)
3 carrots, peeled and sliced
1 onion, peeled and chopped
3 stalks celery, chopped (leaves included)
1 cup tomato sauce
1 cup olive oil
salt
pepper

Directions

1
Soak the beans in water over night.
2
Strain the water and place the beans in a pot with new water.
3
Bring to a boil, remove from heat; strain water.
4
Replace the beans, add the rest of the ingredients and enough water to cover all the ingredients and simmer covered for an hour.

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Featured Reviews for This Recipe

From: Blessed*One

On Sep 20, 2008

This was good. I don't know how Greek this was, as I'm not familiar wiht Greek food. I couldn't bring myself to add a whole cup of olive oil, so I just used 1/4 cup. And I didn't use celery. I added McCormick's Lemon & Herb Seasoning (2 tsp) at the end of cooking. It tasted better as I added more to my individual serving. Next time I will try 3 or 4 tsp.

1 person found this review helpful

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From: peekaboo

On Aug 9, 2008

I am spoiled when it comes to Greek cuisine as my mother-in-law is Greek and was a chef in a restaurant years ago and this recipe was exactly the same as hers.

2 people found this review helpful

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From: Thorsten

On Sep 4, 2006

Very easy to make and delicious. YOu should use a good tomato sauce, because it will give the Fasolatha here the fruity flavours. At the end I added a dash lemon juice. Make more than you need, the leftovers are great the next day and the soup freezes well. You should serve it with some salty side dishes as suggested in the recipe. Thanks for sharing.

5 people found this review helpful

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From: Fusion Boy

On Sep 2, 2005

This is SOOOO good and easy to make. I prefer to use a pressure cooker and more veggies, including diced tomatoes rather than paste. I make the dish all the time! Of course I learned it from my mom and I also grew up eating it. We always had it with lemon juice squeezed on it in the plate. As with all recipes, I make my own personal modifications. One is to add the olive oil AFTER everything is cooked. This helps retain the delicious taste and good nutrition of the oil. Another modification comes from my Canadian (of Scottish descent) girlfriend. You add crispy fried bacon broken into pieces, also in the plate.

5 people found this review helpful

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