Fasolatha

This is so yummy! Be sure to buy premium olive oil though.

This soup is bland, but it is delicious by doing a very simple fix. Change “3 cups of water” to “3 cups of vegetable broth”. (Or chicken broth if you like that better). Made all the difference.

Wow. I tripled it. Used red kidney because I don’t have white. And flipped the fresh/dried (fresh thyme and oregano and dried parsley). Omitted tomato paste (didn’t really need it). I also added some bouillon on the advice of the other reviews (this was the main change). And wow this is really good. Even my daughter who normally hates soup liked it and asked me to make it again.

Loved this recipe. Used dried white kidney beans and it came out just as expected. I did chop my veggies and put them along with the spices in the oil first. I find that doing this opens up the flavor in the spices more and give a better finish to the soup. Will definitely be making this again. Oh, and it freezes well.

Yum. I made this in the crock pot–left it on high for about 4 hours, then turned it to low. Instead of water, I used chicken broth and also used cooked and frozen navy beans (don’t have white kidney beans). This is a lovely veggie soup. Hubs didn’t even complain that there wasn’t any meat in it. I, too, doubled the spices and added garlic. I don’t know how much olive oil I put in–I didn’t measure, as usual, and just poured in what looked right. Thanks for the recipe!

This is an awesome recipe, we’ve been making it for years now…thank you so much for posting it!! My kids and husband love it, and it freezes well too….I usually can’t find white kidney beans, but I just throw in whatever kidney beans I have…if I have to cook them from dried, that works, or canned beans work well too. Lots of Parmesan cheese on top and it’s a great meal any time of year!

DELICIOUS!!!

This is a very good soup. I made some changes based on other reviews. I started with 3 c. of water and one bouillon cube. Then I added the onion, carrots, celery, diced tomatoes, 2 Tbs. of tomato paste, oregano, thyme, parsley and olive oil. I omitted the salt because of the bouillon. Once all the vegetables were soft, I added one can of drained and rinsed cannelloni beans (white kidney beans) and 1/2 cup of alphabet pasta. The result was a very hearty soup. I was full after just one bowl.

Wow! This is incredible. Both in terms of ease and flavor. Love it!

Delicious the first time around…even better after sitting over night. I used canned white kidney beans. Didn’t have fresh parsley so I used dried. Other than those two changes, I made it according to the recipe. Served it over rice. I will definitely make it again…the same way I did this time.

Soup was excellent. I had a similar homemade soup in Greece that I’ve been trying to recreate. I used canned italian butterbeans since they seemed to be closest to the ones i had. It was great. I heated up some lavash and dipped it in the soup… excellent addition.

Very good ! VERY easy to make. I used canned beans (which shortened the cooking time, and didn’t take away from the taste of the soup). Best part is I had everything I needed for this soup in my house already! I like to chop the carrots so they are smaller pieces – makes it seem more hearty. Served with some pita this is a very nice meal. Another really great addition to this (although I guess it makes it less traditional) is a cinnamon stick, but try it by the recipe first.

This soup is very yummy. I soaked up a pot of pinto beans and didnt know what to do with them so I looked up a bean soup and came across this. I added more spices, and tomatoes (due to being more beans than 1 cup) I also added shell pasta 8 mins left of the timer.

Overall, I liked this very much. I would probably use less olive oil next time though. I’m sure it’s blasphemy to say that given the taste it adds, but there was a greasy film in the bottom of the bowl due to the plentiful oil. But the bowls were emptied, so I know it was good!

I wish I could give this 4.5/5 stars! Its filling and warms you up on a cold day. I did have to increase the spices to suit my tastes but thats just a personal preference. Thanks for a great vegetarian soup!

pretty good! i doubled the spices, like everyone else.

I have made this twice now. It is now in my top 3 soups to make (and soups are my favorite thing to make). You definitely want to use quality olive oil…it really makes the dish. This is a comfort food, and I can’t wait to make it many more times, especially this winter. I give it 5 stars because it really doesn’t need any altering from the original recipe and it is VERY delicious.

This was unexpectedly great! It has depth of flavour and the vegetables come out PERFECT while the beans maintain their integrity. I ate this SEVERAL times during the week and not ONCE was I tempted to throw it out because I was sick of it!

I took the other reviewers’ advice and added more spices. I was out of thyme so I sub-ed sage and ground cloves, tossed in a little chopped garlic, and an extra tablespoon of tomato paste. Everybody raved. Even my toddler loved it.

This didn’t come out as flavorful as I was hoping. I ended up adding more tomato paste cause it was too watery. I also added cayenne to give it some flavor. I didn’t like the smell either.

We used two 14.5 ounce cans of great northern beans, rinsed well. We added the beans after the other ingredients had a chance to simmer. People are right about the olive oil; it may sound like a lot but use the full amount. This soup was easy to make, and looked and smelled great while it cooked – we couldn’t wait to eat it! It was delicious, and was a hit at the family post-holiday potluck. Everyone wanted to try the “vegetarian soup”, and there were no leftovers to bring home. We’ll be making another batch within the week so that we can have more for ourselves.