Greek · Soup

Fassoulatha Greek Bean Soup

Name: Fassoulatha Greek Bean Soup
Total time: 3 h 33 min
Yield: Serves 6 · 6 bowls
Cuisine: Greek
Ingredients: 400 g dried haricot beans, navy or cannellini; 2 L water; 1 onion, large, finely chopped; 375 g tomatoes, peeled and chopped; 2 tbsp tomato paste; 140 g celery, chopped, with leaves; 155 g carrot, diced; 3 tbsp flat-leaf parsley, chopped, plus extra to serve; 85 ml olive oil; ½ tsp sugar; salt, added late, to taste; black pepper, freshly ground, to taste

The national soup of Greece: white beans simmered with tomato, celery, carrot and plenty of olive oil until creamy. Serve with bread, olives and cheese for a full meal.

YieldServes 6 · 6 bowls
Hands-on30 min
Total3 h 33 min
Difficulty

Ingredients

400 gdried haricot beans, navy or cannellini
2 Lwater
1onion, large, finely chopped
375 gtomatoes, peeled and chopped
2 tbsptomato paste
140 gcelery, chopped, with leaves
155 gcarrot, diced
3 tbspflat-leaf parsley, chopped, plus extra to serve
85 mlolive oil
½ tspsugar
to tastesalt, added late
to tasteblack pepper, freshly ground

Diet

Vegetarian (lacto-ovo)
Vegan

Contains

Celery
Legumes (any)
Common beans (kidney, black, pinto, navy...)
Olive
Nightshades (any)
Tomato
Onion family (any)
Onion
Carrot
Parsley
Black and white pepper

Taste

Sweet
Sour / bright
Salty
Umami / savory
Richness / fat
Herbal / fresh

Texture

Creamy
Brothy

Equipment

Stovetop

Season

Fall
Winter

Occasion

Weeknight
Meal prep

Effort

20–45 min active
Over 3 hours total
Difficulty 2
Make-ahead friendly
Leftovers-friendly
One pot

Nutrition

Calories: moderate
Protein: moderate
Carbs: moderate
Fat: moderate
Fiber: high
Sodium: low

Budget

Budget: low

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Method

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Ingredients

What it costs to shop for

The method is for members

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