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Nutrition Facts
Serving Size 1 (618g) Recipe makes 6 servings
Calories 337
Calories from Fat 221		(65%)
Amount Per Serving		%DV
	Total Fat 24.6g	37%
	Saturated Fat 3.5g	17%
	Monounsaturated Fat 17.6g
	Polyunsaturated Fat 2.9g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 445mg		18%
Potassium 805mg		23%
Total Carbohydrate 25.3g		8%
	Dietary Fiber 6.3g	25%
	Sugars 6.1g
Protein 6.6g		13%
detailed view... how is this calculated?

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Fassolatha

Recipe #170923 | 1 day | 1 day prep | add private note

⁽¹⁰⁾ RATE IT NOW Print Recipe

By: Elmotoo
May 31, 2006

A basic, homey, simple soup. According to food historians, fassolatha (pronounced fah-so-LAH-thah) has been around since ancient Greek times. It is the national dish of Greece, representing the best of the Greek way of cooking: legumes, vegetables, herbs, and olive oil. Serving suggestions: Serve Fassolatha with a side of feta cheese sprinkled with pepper and oregano and doused in olive oil, crusty bread, black olives, and salty dishes like anchovies, smoked herring, or others of your choice.

SERVES 6 -8 (change servings and units)

Ingredients

1 1/2 cups white beans (Great Northern or cannellini)
2 bay leaves
2 carrots, sliced thickly
1 large mild onion, grated
5-6 stalks celery, leaves and stalks, chopped
1 (28 ounce) can seeded seeded skinned chopped plum tomatoes
2/3 cup extra virgin olive oil
1 teaspoon salt (or to taste)
1 teaspoon pepper (or to taste)
flat leaf parsley, chopped
8-10 cups water

Directions

1
Rinse beans, soak for 24 hours and drain.
2
Place drained beans and bay leaves in a large soup pot with 8 cups of water. Bring to a boil, reduce heat to low and simmer for 2 hours. Remove bay leaves.
3
Add carrots, onion, celery, and simmer for 30 minutes longer.
4
Add tomatoes, salt, pepper, and olive oil, and cook for 30 minutes. The beans should be soft and creamy, but not to the point of disintegrating.
5
Remove from heat, season to taste, and serve in bowls, drizzled with olive oil and sprinkled with chopped parsley. Fassolatha bean soup is served warm or at room temperature.

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Featured Reviews for This Recipe

From: Irmgard

On Jan 15, 2009

This version of fassolatha is absolutely delicious and far superior to another version that I tried a couple of years ago. I substituted chicken broth for half of the water and used two 19 oz. cans of white kidney beans to save time but otherwise made the recipe as written. I will definitely make this delicious soup again!

0 people found this review helpful

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From: AmandaInOz

On Jul 9, 2008

Simple, hearty winter fare! This was comforting and filling on the coldest day of the year. I replaced the water with chicken stock, reduced the olive oil a bit and added a splash of lemon juice after cooking, otherwise made exactly as stated. Very tasty!! Thanks Elmotoo! Made for ZWT 4.

0 people found this review helpful

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From: Thorsten

On Aug 27, 2006

Easy to make and full of flavours. Brings back the summer any time you like. Serve hot or cold, it will be great. With a side dish of feta, oregano, olive oil, crusty bread it will make a wonderful dinner. Instead of canned tomatoes I used fresh and full riped tomatoes and added them right to the end. They add a wonderful flavour. A dash lemon juice prior to serving will enhance all the different flavours of this fantastic soup.

5 people found this review helpful

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From: sugarpea

On Jun 24, 2006

Delicious soup that had a totally different character (thicker and more developed flavor) the next day. Only change I made was to cut the olive oil in half to 1/3c. It was still quite rich and wonderful, just lower in calories and fat.

3 people found this review helpful

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Read all 11 reviews