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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rinse beans, soak for 24 hours and drain. | 2. Place drained beans and bay leaves in a large soup pot with 8 cups of water. Bring to a boil, reduce heat to low and simmer for 2 hours. Remove bay leaves. | 3. Add carrots, onion, celery, and simmer for 30 minutes longer. | 4. Add tomatoes, salt, pepper, and olive oil, and cook for 30 minutes. The beans should be soft and creamy, but not to the point of disintegrating. | 5. Remove from heat, season to taste, and serve in bowls, drizzled with olive oil and sprinkled with chopped parsley. Fassolatha bean soup is served warm or at room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white bean	1 1/2	cups		1083.6	200.7562	68.0797	3.8055
bay leaf	2			-	-	-	-
carrot	2		sliced	104.96	24.5248	2.3808	0.6144
onion	1		grated	60.0	14.01	1.65	0.15
celery	5 -6		chopped	0.0	0.0	0.0	0.0
plum tomato	1	can	seeded seeded skinned chopped	-	-	-	-
extra virgin olive oil	2/3	cup		-	-	-	-
salt	1	teaspoon		-	-	-	-
pepper	1	teaspoon		5.773	1.4708	0.239	0.075
flat leaf parsley			chopped	-	-	-	-
water	8 -10	cups		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.