Fassolatha

"A basic, homey, simple soup. According to food historians, fassolatha (pronounced fah-so-LAH-thah) has been around since ancient Greek times. It is the national dish of Greece, representing the best of the Greek way of cooking: legumes, vegetables, herbs, and olive oil. Serving suggestions: Serve Fassolatha with a side of feta cheese sprinkled with pepper and oregano and doused in olive oil, crusty bread, black olives, and salty dishes like anchovies, smoked herring, or others of your choice."
 
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photo by Thorsten photo by Thorsten
photo by Thorsten
photo by Thorsten photo by Thorsten
photo by Thorsten photo by Thorsten
Ready In:
27hrs
Ingredients:
11
Serves:
6
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ingredients

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directions

  • Rinse beans, soak for 24 hours and drain.
  • Place drained beans and bay leaves in a large soup pot with 8 cups of water. Bring to a boil, reduce heat to low and simmer for 2 hours. Remove bay leaves.
  • Add carrots, onion, celery, and simmer for 30 minutes longer.
  • Add tomatoes, salt, pepper, and olive oil, and cook for 30 minutes. The beans should be soft and creamy, but not to the point of disintegrating.
  • Remove from heat, season to taste, and serve in bowls, drizzled with olive oil and sprinkled with chopped parsley. Fassolatha bean soup is served warm or at room temperature.

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Reviews

  1. I think there is something wrong with this recipe also noted by several other reviews. I expect the white beans are meant to be soaked 12 hours and not 24, as like others, my beans broke apart in the specified cooking time. I don't think the cooking time is off. Also the amount of pepper is too much and I don't think that is our preference. So add to taste. I followed the recipe exactly except did not serve it with chopped parsley. The taste was good but to peppery yet I used less freshly ground black pepper. Made for Ramadan Tag 2010.
     
  2. A very nice and filling soup! I feel like I got a whole meal, served with Ritz crackers. Thanks! Made for Vegetarian Swap-March 2010.
     
  3. This version of fassolatha is absolutely delicious and far superior to another version that I tried a couple of years ago. I substituted chicken broth for half of the water and used two 19 oz. cans of white kidney beans to save time but otherwise made the recipe as written. I will definitely make this delicious soup again!
     
  4. Simple, hearty winter fare! This was comforting and filling on the coldest day of the year. I replaced the water with chicken stock, reduced the olive oil a bit and added a splash of lemon juice after cooking, otherwise made exactly as stated. Very tasty!! Thanks Elmotoo! Made for ZWT 4.
     
  5. Good the first day but leftovers thickened so much I had to add a lot more liquid to call it soup. Good though! Made for ZWT4
     
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Tweaks

  1. This version of fassolatha is absolutely delicious and far superior to another version that I tried a couple of years ago. I substituted chicken broth for half of the water and used two 19 oz. cans of white kidney beans to save time but otherwise made the recipe as written. I will definitely make this delicious soup again!
     
  2. Simple, hearty winter fare! This was comforting and filling on the coldest day of the year. I replaced the water with chicken stock, reduced the olive oil a bit and added a splash of lemon juice after cooking, otherwise made exactly as stated. Very tasty!! Thanks Elmotoo! Made for ZWT 4.
     
  3. I love this soup! Also thought bean soup is bean soup but this has its own distinctive flavor. I had some canned broth so I used two cans of chicken broth and 2 cans of beef broth. I did make a mistake and use canned cannellini beans instead of dried beans. Added everything together and let simmer until the carrots were tender. Very good soup! Thank you Elmotoo for posting this great recipe, will definitely be making it again!
     
  4. Easy to make and full of flavours. Brings back the summer any time you like. Serve hot or cold, it will be great. With a side dish of feta, oregano, olive oil, crusty bread it will make a wonderful dinner. Instead of canned tomatoes I used fresh and full riped tomatoes and added them right to the end. They add a wonderful flavour. A dash lemon juice prior to serving will enhance all the different flavours of this fantastic soup.
     

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