By Elmotoo on May 31, 2006
Photo by Thorsten
Photo by Thorsten
"A basic, homey, simple soup. According to food historians, fassolatha (pronounced fah-so-LAH-thah) has been around since ancient Greek times. It is the national dish of Greece, representing the best of the Greek way of cooking: legumes, vegetables, herbs, and olive oil. Serving suggestions: Serve Fassolatha with a side of feta cheese sprinkled with pepper and oregano and doused in olive oil, crusty bread, black olives, and salty dishes like anchovies, smoked herring, or others of your choice."
Serving Size: 1 (464 g)
Servings Per Recipe: 6
"I think there is something wrong with this recipe also noted by several other reviews. I expect the white beans are meant to be soaked 12 hours and not 24, as like others, my beans broke apart in the specified cooking time. I don't think the cooking time is off. Also the amount of pepper is too much and I don't think that is our preference. So add to taste. I followed the recipe exactly except did not serve it with chopped parsley. The taste was good but to peppery yet I used less freshly ground black pepper. Made for Ramadan Tag 2010."
"A very nice and filling soup! I feel like I got a whole meal, served with Ritz crackers. Thanks! Made for Vegetarian Swap-March 2010."
"This version of fassolatha is absolutely delicious and far superior to another version that I tried a couple of years ago. I substituted chicken broth for half of the water and used two 19 oz. cans of white kidney beans to save time but otherwise made the recipe as written. I will definitely make this delicious soup again!"
"Simple, hearty winter fare! This was comforting and filling on the coldest day of the year. I replaced the water with chicken stock, reduced the olive oil a bit and added a splash of lemon juice after cooking, otherwise made exactly as stated. Very tasty!! Thanks Elmotoo! Made for ZWT 4."
"Good the first day but leftovers thickened so much I had to add a lot more liquid to call it soup. Good though! Made for ZWT4"
"I made this soup all the time! I do use cilantro instead of parsley. I serve with hot crusty buns. And I do add a little lemon juice right before serving. Sometimes I make it at night and refrigerate and reheat the next evening. The flavors are more intense it seems. Thanks for posting!"
"This was a very warm and lovely soup. I had a problem with the time for cooking. I didn't even cook it for 2 hours when I checked and the bean were already over done. (I used great northern) So I just added all the ingredients at once and let it come to a boil again. Then coverd it and turned off the heat. Any how, it still was very good. Thanks for sharing!"
"I love this soup! Also thought bean soup is bean soup but this has its own distinctive flavor. I had some canned broth so I used two cans of chicken broth and 2 cans of beef broth. I did make a mistake and use canned cannellini beans instead of dried beans. Added everything together and let simmer until the carrots were tender. Very good soup! Thank you Elmotoo for posting this great recipe, will definitely be making it again!"
"This is really a wonderful soup! All the vegetable flavors in this soup stay distinctive and yet come together to form a tasteful melody in a soup bowl : ) I only added a touch more salt then the teaspoon called for in the ingredient list, and it was perfect. Elmotoo, I thank you!"
"Amazing soup. The flavors were very fresh, even with canned ingredients! Hearty and pleasing in an unexpected way. I thought, how different can another bean soup be? But it is! The cooking times were a little too much for the white beans I used; I should have started checking earlier, so I ended up with a creamier soup than shown in Thorsten's picture, but still very good. The leftovers were wonderful and it did not lose that interesting fresh taste, in fact the flavors were even better if possible. Served with orange anise bread (105157) and psomi greek bread (38085) and a nice greek salad with lots of olives, feta, cucumber, and red onion. I forgot to add the parsley and cut down the olive oil somewhat. Mmmm. Great winter or year-round food. I looked quickly on the internet and someone noted that the soup would have been made with lemon before the introduction of tomatoes."
"Easy to make and full of flavours. Brings back the summer any time you like. Serve hot or cold, it will be great. With a side dish of feta, oregano, olive oil, crusty bread it will make a wonderful dinner. Instead of canned tomatoes I used fresh and full riped tomatoes and added them right to the end. They add a wonderful flavour. A dash lemon juice prior to serving will enhance all the different flavours of this fantastic soup. "
"Delicious soup that had a totally different character (thicker and more developed flavor) the next day. Only change I made was to cut the olive oil in half to 1/3c. It was still quite rich and wonderful, just lower in calories and fat. "
"The reference to the history about this recipe cannot be true... Tomatoes didn't show up in Europe until the 16th century!!!"