Best Fassoulatha Recipes

FASSOULATHA (WHITE BEAN SOUP) image

Yield 2 Servings

Number Of Ingredients 10

1 lb. dried white beans, soaked overnight
2 Tbsp. olive oil
2 large onions, finely chopped
2 stalks celery, finely chopped
2 large carrots, finely chopped
2 large ripe tomatoes, peeled and mashed, or 1 Tbsp. tomato paste
2 tsp. dried oregano
1 tsp. salt
1/8 tsp. cayenne
freshly ground black pepper

Steps:

Drain beans and cook them, covered, in a large pot of boiling water for 1 1/2 hours, or until tender. Drain. In a Dutch oven or soup pot, heat oil over medium heat. Sauté onions, celery and carrots for 3 to 5 minutes. Add 1 qt. fresh water, beans and remaining ingredients. Simmer for about 20 minutes, until vegetables are tender. Taste and adjust seasonings.

Fassoulatha image

Provided by Coasty

Categories Vegetable

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 11

500 g butter beans, soaked overnight
2 tablespoons olive oil
2 onions, finely chopped
2 stalks celery, finely chopped
2 carrots, finely chopped
1 liter water
2 tomatoes, peeled and chopped
2 sprigs Greek oregano
1 teaspoon salt
1/8 teaspoon cayenne pepper
fresh ground pepper

Steps:

Drain beans and cook them, covered, in a large pot of boiling water until tender, about 1 1/2 hours. Drain.
Heat oil in a soup pot over medium heat. Sauté onions, celery and carrots for 3 to 5 minutes. Add water, the cooked beans, tomatoes, oregano, salt, cayenne and pepper. Simmer vegetables are tender, about 30 minutes. Taste and adjust seasonings.

Nutrition Facts : Calories 132.1, Fat 4.9, SaturatedFat 0.7, Sodium 628.8, Carbohydrate 18.8, Fiber 4.8, Sugar 3.8, Protein 4.4

White Bean Soup (Fassoulatha) image

Provided by @MakeItYours

Number Of Ingredients 11

1 pound dried white beans, soaked overnight
2 tablespoons extra-virgin olive oil
2 large onions, finely chopped
2 stalks celery, finely chopped
2 large carrots, finely chopped
1 quart water
2 large ripe tomatoes, peeled and mashed, or 1 tablespoon tomato paste
2 teaspoons dried oregano
1 teaspoon salt
1/8 teaspoon cayenne pepper
Freshly ground pepper, to taste

Steps:

Drain beans and cook them, covered, in a large pot of boiling water until tender, about 1 1/2 hours. Drain.
Heat oil in a Dutch oven or soup pot over medium heat. Sauté onions, celery and carrots for 3 to 5 minutes. Add water, the cooked beans, tomatoes, oregano, salt, cayenne and pepper. Simmer vegetables are tender, about 20 minutes. Taste and adjust seasonings.

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