Recipe by CORWYNN DARKHOLME
"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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white kidney beans
onion, thinly sliced
1 (14.5 ounce) can
chopped fresh parsley
salt to taste
ground black pepper to taste
I thought this was delicious: to make it really fast, I used canned kidney beans and I thought it was just as good!
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.
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.
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.
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!
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.
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.
This was a great recipe! I often mess up recipes and this was foolproof. Not to mention it is cheap - carrots, celery, beans and spices I already have on hand? Count me in to eat this many more times. For the one reviewer who had to add bouillon cubes - I think if you didn't have good quality extra-virgin olive oil, this wouldn't taste as nourishing. But it is a nice, filling vegetable soup, and cooks faster than you would think.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 304
** Calories from Fat: 166
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