Fasolatha Recipe - Allrecipes.com
Fasolatha Recipe

Fasolatha

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"Fasolatha is the national Greek dish. It has nourished generations. Olive oil is one of the vital ingredients of this delicious dish so do not economize with it."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. Rinse and strain soaked beans. Place in a large saucepan, and cover with water. Boil for 2 to 3 minutes. Drain, discarding the water.
  2. Cover the beans with 3 cups water, and bring to a boil. Add onions, carrots, celery, tomatoes, tomato paste, oregano, thyme, olive oil, and salt and pepper. Cover. Cook for about 50 to 60 minutes, until the beans are soft. Mix the parsley.
  3. If using a pressure cooker, cook all ingredients except parsley for 3 to 4 minutes under 15 pounds pressure. Stir in parsley.
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Reviews More Reviews

Most Helpful Positive Review
Oct 06, 2003

I thought this was delicious: to make it really fast, I used canned kidney beans and I thought it was just as good!

 
Most Helpful Critical Review
Jan 07, 2009

This didn't come out as flavorful as I was hoping. I ended up adding more tomato paste cause it was too watery. I also added cayenne to give it some flavor. I didn't like the smell either.

 
Dec 27, 2008

We used two 14.5 ounce cans of great northern beans, rinsed well. We added the beans after the other ingredients had a chance to simmer. People are right about the olive oil; it may sound like a lot but use the full amount. This soup was easy to make, and looked and smelled great while it cooked - we couldn't wait to eat it! It was delicious, and was a hit at the family post-holiday potluck. Everyone wanted to try the "vegetarian soup", and there were no leftovers to bring home. We'll be making another batch within the week so that we can have more for ourselves.

 
Jan 14, 2009

I took the other reviewers' advice and added more spices. I was out of thyme so I sub-ed sage and ground cloves, tossed in a little chopped garlic, and an extra tablespoon of tomato paste. Everybody raved. Even my toddler loved it.

 
Feb 03, 2004

I love this stuff! All my favourite veggies, olive and spices. WOW! If it was a person I could marry this! :P The parents loved it, and I saved about half an hour using canned beans. I didn't have fresh parsley, though, so I used dried. Everyone: make this soup! it's a vegetarian/vegan's dream!

 
Mar 30, 2011

Delicious the first time around...even better after sitting over night. I used canned white kidney beans. Didn't have fresh parsley so I used dried. Other than those two changes, I made it according to the recipe. Served it over rice. I will definitely make it again...the same way I did this time.

 
Dec 06, 2006

Followed the recipe exactly, and it came out perfectly. The first night I had it as a soup, which was good, but the second night I let it thicken on the stove a bit more and served it over rice, which was truly great. It makes a delicious, hearty comfort food.

 
Jan 06, 2012

This is a very good soup. I made some changes based on other reviews. I started with 3 c. of water and one bouillon cube. Then I added the onion, carrots, celery, diced tomatoes, 2 Tbs. of tomato paste, oregano, thyme, parsley and olive oil. I omitted the salt because of the bouillon. Once all the vegetables were soft, I added one can of drained and rinsed cannelloni beans (white kidney beans) and 1/2 cup of alphabet pasta. The result was a very hearty soup. I was full after just one bowl.

 

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Nutrition

  • Calories
  • 304 kcal
  • 15%
  • Carbohydrates
  • 26.8 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 18.4 g
  • 28%
  • Fiber
  • 6.8 g
  • 27%
  • Protein
  • 9 g
  • 18%
  • Sodium
  • 198 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

CORWYNN DARKHOLME
232 Followers 0 Saved Recipes
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