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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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 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.
* 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
A simple tortilla topped with Mexican fillings gives you a burst of spicy flavor.
Flan, churros, tres leches cake? We have these and so many more. It's fiesta time!
Great recipes and cooking tips! For a limited time, get a year of Allrecipes Magazine for $5.99.
See how to make a simple, traditional Greek lentil soup.
See how to make a classic cold Spanish soup.
Green beans simmer with tomatoes and onions until tender and yummy.