Fasolatha Greek soup

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Susie 1

This is a tomato-based bean soup made piquant with oregano, thyme, and fresh parsley. Buy a fabulous olive oil so that you can enjoy its fruity taste in a very classical Greek soup.

Modified from: Fasolatha

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Serving size has been adjusted!

Original recipe yields 5 servings



  • Prep

  • Cook

  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. If using a pressure cooker, soak beans overnight. Cook beans first in 2 c. water (7 minutes plus cool down), then cook all ingredients except parsley for 3 to 4 minutes under 15 pounds pressure. Stir in parsley.