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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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servings 304 cals
Original recipe yields 6 servings


  • Calories:
  • 304 kcal
  • 15%
  • Fat:
  • 18.4 g
  • 28%
  • Carbs:
  • 26.8g
  • 9%
  • Protein:
  • 9 g
  • 18%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 198 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  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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Read all reviews 32
  1. 42 Ratings

Most helpful positive review

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

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.

Most helpful
Most positive
Least positive

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

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...

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. Every...

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 ha...

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 ac...

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 ...

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...

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 tomat...

This soup is very yummy. I soaked up a pot of pinto beans and didnt know what to do with them so I looked up a bean soup and came across this. I added more spices, and tomatoes (due to being mor...