White Bean Soup (Fassoulatha)


White Bean Soup (Fassoulatha)

This is a simple white bean stew recipe that keeps its renowned Mediterranean taste with less sodium!


* 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


Makes 8 servings.

Cooking Instructions

1. Drain beans and cook them, covered, in a large pot of boiling water until tender, about 1 1/2 hours. Drain.

2. 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.


Nutritional Analysis

Calories  258

Total fat  4 g

Saturated fat  1 g

Cholesterol  0 mg

Sodium  326 mg

Total fiber  11 g

Carbohydrates  42 g

(Recipe and Photo from EatingWell.com)

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