31 Reviews 5 Pics

“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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Adjust Servings

Original recipe yields 6 servings



  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 (31)

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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 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.

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Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet



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