Fasolatha (Greek Bean Soup)

1. Soak the beans in water over night.

2. Strain the water and place the beans in a pot with new water.

3. Bring to a boil, remove from heat; strain water.

4. Replace the beans, add the rest of the ingredients and enough water to cover all the ingredients and simmer covered for an hour.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	220.5832 g
Protein	34.552 g
Carbohydrates	116.6275 g
Energy	2465.5072 kCal
Fatty acids, total saturated 18:3 undifferentiated	2.8372 g
Water	1023.854 g
Aspartic acid	4.724 g
Calcium, Ca	310.5189 mg
Lutein + zeaxanthin	1532.8 g
Fiber, total dietary	16.544 g
Fatty acids, total saturated 22:0	0.2786 g
Carotene, beta	32334.4 g
Niacin	10.1085 mg
Vitamin A, RAE	3248.64 g
Arginine	2.0737 g
Riboflavin	1.3505 mg
Tocopherol, beta	0.276 mg
Fatty acids, total saturated 20:1	0.6718 g
Glutamic acid	5.3929 g
Sodium, Na	488.2471 mg
Fatty acids, total saturated 16:1 undifferentiated	2.7204 g
Total lipid (fat)	220.5832 g
Manganese, Mn	2.804 mg
Fructose	4.8864 g
Proline	1.3861 g
Fatty acids, total saturated 16:0	24.9909 g
Sucrose	15.5232 g
Choline, total	55.912 mg
Sugars, total	27.5584 g
Serine	1.7717 g
Fatty acids, total saturated 18:0	4.2811 g
Vitamin B-6	1.7304 mg
Selenium, Se	4.6736 g
Ash	10.0339 g
Fatty acids, total saturated 18:1 undifferentiated	154.3033 g
Pantothenic acid	5.4595 mg
Phenylalanine	1.7187 g
Copper, Cu	1.9172 mg
Betaine	2.104 mg
Thiamin	2.1363 mg
Methionine	0.3799 g
Iron, Fe	11.8359 mg
Carbohydrate, by difference	116.6275 g
Phosphorus, P	680.4729 mg
Folate, total	771.2226 g
Tocopherol, gamma	1.7928 mg
Lycopene	3.84 g
Alanine	1.6684 g
Valine	1.7838 g
Fatty acids, total saturated 18:2 undifferentiated	22.3668 g
Glycine	1.2224 g
Carotene, alpha	13351.68 g
Glucose (dextrose)	6.1856 g
Fatty acids, total saturated 14:0	0.0083 g
Zinc, Zn	5.4802 mg
Isoleucine	1.5967 g
Fatty acids, total polyunsaturated	25.204 g
Fatty acids, total polyunsaturated 17:1	0.27 g
Leucine	2.498 g
Tocotrienol, alpha	0.1216 mg
Vitamin A, IU	65034.4637 IU
Folate, DFE	771.2226 g
Tryptophan	0.3761 g
Vitamin C, total ascorbic acid	125.7235 mg
Phytosterols	512.88 mg
Galactose	0.9216 g
Fatty acids, total saturated 20:0	0.8942 g
Starch	5.4912 g
Tyrosine	1.1664 g
Vitamin K (phylloquinone)	237.616 g
Fatty acids, total saturated	30.5008 g
Histidine	0.9792 g
Fatty acids, total monounsaturated	157.9677 g
Threonine	1.9757 g
Folate, food	771.2226 g
Fatty acids, total polyunsaturated 17:0	0.0475 g
Vitamin E (alpha-tocopherol)	34.0808 mg
Magnesium, Mg	541.3288 mg
Lysine	2.0896 g
Potassium, K	3356.2902 mg
Cystine	0.6503 g
Fluoride, F	21.728 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Olive oil	1 cup	1909.44	0	216
Carrot	3	157.44	36.7872	0.9216
Onion	1	64	14.944	0.16
Celery	3 stalks	30.72	5.7024	0.3264
Tomato Sauce	1 cup	0	0	0
Pepper	0	0	0	0
navy bean	1 lb	303.9072	59.1939	3.1752