Greek Bean Soup (Fasolada)

Greek Bean Soup (Fasolada)

Greek Bean Soup (Fasolada)

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Pressure Cooking Time 8 minutes
Total Time 8 minutes
Course Soups, Stews & Chilis
Cuisine Greek
Diet Vegetarian
Servings 4
Calories 686 kcal


  • cup white beans
  • 2 onions cut into large pieces
  • 4 carrots thinly sliced
  • 4 celery sticks cut into large pieces
  • ½ cayenne pepper or a few drops of tabasco
  • 1 cup crushed tomatoes
  • 1 teaspoon tomato paste
  • 1 cup olive oil
  • Salt and pepper to taste
  • Parsley for garnish


  • Soak the beans for 12 hours. Then drain, wash, and dry them.
  • Heat the olive oil in the pot. Add the onions, carrots, celery, cayenne pepper, crushed tomato, tomato paste, a pinch of salt and pepper. Mix well and cook for about 4 minutes.
  • Add the beans to the pot and enough water to cover them.
  • Cover the pot and bring to HIGH pressure over medium-high heat. Stabilize and cook for 8 minutes.
  • After 8 minutes, release the pressure and open the cooker. Salt to taste, garnish with parsley if desired, and serve.


Calories: 686kcalCarbohydrates: 41gProtein: 12gFat: 55gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 39gSodium: 146mgPotassium: 1046mgFiber: 10gSugar: 8gVitamin A: 10415IUVitamin C: 14mgCalcium: 147mgIron: 5mg
Food Group Vegetables
Keyword Fall, Healthy
Cooking Method Pressure Cooking
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