Description
Fasolatha is a traditional Greek white bean and tomato soup that is hearty, nutritious, and perfect for a comforting meal.
Ingredients
Scale
- 1 cup dried white beans
- 1 large onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Soak the dried white beans overnight in water.
- Drain and rinse the beans, then place them in a large pot with fresh water and bring to a boil. Cook for about 1 hour or until tender.
- In another pot, heat olive oil over medium heat. Add the chopped onion, carrots, and celery, and sauté until softened.
- Add the minced garlic and cook for another minute.
- Stir in the diced tomatoes, vegetable broth, and cooked beans. Add oregano, salt, and pepper.
- Simmer the soup for about 30 minutes to allow the flavors to meld.
- Serve hot, garnished with fresh parsley.
Notes
- For a thicker soup, blend a portion of the soup and mix it back in.
- This soup can be stored in the refrigerator for up to 5 days.
- It can also be frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg