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White Bean Soup (Fassoulatha)

White Bean Soup (Fassoulatha)
This Recipe Is:

WebMD Recipe from

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

Prep: 30 | Total Time: 150
  • 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
  • 2 large
    ripe tomatoes, peeled and mashed, or 1 tablespoon tomato paste
  • 2 teaspoons
    dried oregano
  • 1 teaspoon
  • 1/8 teaspoon
    cayenne pepper
    freshly ground pepper, to taste
  1. Drain beans and cook them, covered, in a large pot of boiling water until tender, about 1 1/2 hours. Drain.
  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.


Nutritional Information

Makes: 8 servings
  • Calories255
  • Fat4 g
    • Saturated fat1 g
  • Cholesterol0 mg
  • Carbohydrates42 g
    • Dietary fiber11 g
  • Protein14 g
  • Sodium329 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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