Rating: 3.5 stars
8 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2

Also known as fasolada, this simple, rich stew is popular in Greek cuisine. Featuring a medley of white beans, tomatoes, carrots and celery, this fragrant stew is perfect for cooler weather. 

EatingWell Soups Special Issue April 2016




Ingredient Checklist


Instructions Checklist
  • 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. 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

about 1 1/2 cups
256 calories; protein 13.2g; carbohydrates 42.3g; dietary fiber 16g; sugars 3.8g; fat 4.6g; saturated fat 0.8g; vitamin a iu 3447.9IU; vitamin c 10.4mg; folate 206.5mcg; calcium 129.6mg; iron 4.2mg; magnesium 105.8mg; potassium 876.4mg; sodium 321.2mg; thiamin 0.4mg.

2 starch, 1 vegetable, 2 lean meat, 1 fat