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    White Bean Soup (Fassoulatha)

    A simple, rich stew of white beans. Serve with Mediterranean Tuna Panini.


    • 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


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

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