Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

My grandmother learned to make this delicious soup while living in Greece. I love fasolada because it's easy, cheap to make, and great for feeding large groups.

Gallery

Recipe Summary

prep:
15 mins
cook:
1 hr 10 mins
additional:
8 hrs
total:
9 hrs 25 mins
Servings:
10
Yield:
10 servings
Advertisement

Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place beans in a large bowl or pot and cover with fresh water. Allow to soak 8 hours to overnight.

    Advertisement
  • Heat 2 tablespoons oil in a large, heavy soup pot. Cook celery and onion until soft and translucent, 5 to 7 minutes. Add garlic and cook 1 minute more.

  • Drain beans and add to the pot with the onion mixture. Cover with 2 inches of cold water and add tomatoes, parsley, dill, oregano, and basil. Bring to a boil, about 5 minutes. Reduce heat and cook until beans are soft, checking every 15 to 20 minutes and adding water as necessary, for 1 to 1 1/2 hours.

  • Add remaining 1/4 cup olive oil to the soup and season with salt, pepper, and sugar.

Cook's Notes:

You can use dried pink beans in place of pinto beans and honey instead of sugar.

You can use pureed tomatoes in place of chopped.

Nutrition Facts

326 calories; protein 10.7g; carbohydrates 33.3g; fat 16.9g; sodium 91.7mg. Full Nutrition
Advertisement

Reviews (1)

1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/10/2020
4.10.20 Followed the recipe with the exception of using fire roasted tomatoes, what I had on hand. Simple ingredients for a warm, comforting, and flavorful soup. In the future, I may substitute some of the water with vegetable stock, but other than that, wouldn’t change a thing. I also will make this in my Instant Pot® next time to reduce the cooking time and no presoaking beans. Thanks for sharing your grandmother’s recipe, it’s a good one. Read More