A simple, rich stew of white beans. Serve with Mediterranean Tuna Panini. Source: EatingWell Soups Special Issue April 2016

James Chatto
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Ingredients

Directions

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

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  • Heat oil in a Dutch oven or soup pot over medium heat. Saute onions, celery and carrots for 3 to 5 minutes. Add water, the cooked beans, tomatoes, oregano, salt, cayenne and pepper. Simmer until the vegetables are tender, about 20 minutes. Taste and adjust seasonings.

Nutrition Facts

256 calories; 4.6 g total fat; 321 mg sodium. 42.3 g carbohydrates; 13.2 g protein; Full Nutrition

Reviews (17)

Read More Reviews
17 Ratings
  • 5 star values: 3
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 3
Rating: 4 stars
02/24/2017
Used this recipe as a jumping off point. Substituted organic low sodium veggie broth for the water added a bunch of chopped Swiss chard for some deep green added 4 cloves of garlic and squeezed a half lemon to brighten. Spiced it with extra dried chili peppers. Exceptionally satisfying!! Read More
Rating: 5 stars
10/20/2016
I would use chicken broth rather than water and add chicken Read More
Rating: 4 stars
09/09/2015
The first time I made it I added water and it did taste a little bland. However the second time I added chicken stock and it added so much flavor to it! I also doubled the amount of vegetables called for and sauteed garlic with the onions. This has the potential to be a great meal if you aren't afraid to add a little of your own changes to it. Read More
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Rating: 5 stars
02/06/2015
Great Comfort Food I used chicken stock not water and tossed in a large ham hock. I also cooked it in a crockpot - so definitely didn't stick to the letter of the recipe but it came out amazing. I will absolutely make it again. Read More
Rating: 3 stars
01/03/2014
okay don't be afraid to spice it up bland. Tastes good with lots of pepper though:) Also keep an eye and water as necessary Pros: healthy Read More
Rating: 5 stars
12/15/2013
Awesome with changes To those who made this using water as the liquid I agree it would have been very bland which is why I used vegetable stock instead. I also added one tin cracked black pepper and roasted garlic stewed tomatoes. I added 3 cloves garlic plus pretty much doubled the oregano and I added parsley. I cook a lot so I could tell it would have been bland without the additions. With my additions this is delicious! Next time I might add one diced sweet potato but I didn't have any. To get more protein I ate this soup with a lentil pattie (no bun and no condiments - it doesn't need it) so this was a really enjoyable meal. Pros: Good amount of beans Cons: Water would have made this bland Read More
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Rating: 1 stars
03/20/2013
White Bean Soup (Fassoulatha) When I try a new recipe and it is not that good I usually just toss it and forget about it but this was the most awful I have ever tried and just had to make a comment. For those who liked it I am assuming they like food without any taste. Pros: Nothing about this recipe was good Cons: No taste the worst recipe I have ever tried Read More
Rating: 1 stars
02/19/2012
Tasteless I just finished making this soup and so sorry I did. What a waste. I keep trying to add seasoning to it to make it taste like something nothing is working. I will probably just toss it out. It is so bad. Do not make this soup. Pros: None Cons: It' tasteless Read More
Rating: 4 stars
10/30/2011
Neat trick. I make the soup when it's done put a bag of fresh spinach in the pot. It wilts fast looks pretty and taste great. Sandy Jonesboro AR Read More
Rating: 4 stars
10/30/2011
What is considered a serving of the soup @ 255 calories? Sounds very good. Glenda Austin TX Read More
Rating: 4 stars
10/30/2011
Bean soup was excellent! I used about 1/2 cup of stewed tomatoes as I had no frishe or tomato paste at the time. Super good... especially along with the Spinach salad. Many thanks. Anne Snyder Halifax NS Read More
Rating: 4 stars
10/30/2011
Great recipe. Patricia Great recipe. Patricia Strong Weiser ID Read More
Rating: 4 stars
10/30/2011
Bean soup very similar to the one you propose is part of the Mediterranean Diet. To save on fat/oil and avoid saute the onions celery and carrots use a pressure cooker. In 40 minutes flat your soup is ready! (Beans still need to be soaked overnight.) Gertie K. Athens GR Read More
Rating: 4 stars
10/30/2011
I cannot wait to try this recipe. I love beans they have so much fiber and other nutrients. THANK YOU SO MUCH FOR SHARING THIS RECIPE. I will go to this site looking for more great food ideas. Margaret Bingaman Stevensville MD Read More
Rating: 4 stars
10/30/2011
Made this tonight addded extra carrots and garlic. Also used vegetable broth instead of water. You can put spicy chicken sausage in too for final 20 minutes. Finish with a little parmesan and more pepper. I will try with spinach next time. E. Harvey Newbury MA Read More
Rating: 4 stars
10/30/2011
A great white bean soup that remains familiar to me and our family. I boiled some water and soaked the beans for an hour for faster cooking. Read More
Rating: 1 stars
10/29/2011
White Bean Soup I tried this recipie & It is very bland. The soup had no flavor. Won't be making this on a again Read More