Fassoulada (Greek Bean Soup)

1. Drain beans and place in large saucepan.

2. Cover with cold water and bring to a boil, skimming off any froth with a slotted spoon.

3. Add all other ingredients except salt and pepper.

4. Simmer for 1-1/2 hours or until tender.

5. Allow to cool slightly.

6. Season with salt and pepper and serve.

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Nutrient	Quantity
Total fats	74.6148 g
Protein	103.6335 g
Carbohydrates	337.9822 g
Energy	2367.9322 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.5769 g
Water	770.9213 g
Aspartic acid	12.9916 g
Calcium, Ca	1018.6307 mg
Lutein + zeaxanthin	1750.26 g
Fiber, total dietary	130.2646 g
Fatty acids, total saturated 22:0	0.0871 g
Carotene, beta	33438.3 g
Niacin	12.5417 mg
Vitamin A, RAE	3349.4 g
Arginine	6.3871 g
Riboflavin	1.3546 mg
Tocopherol, beta	0.1308 mg
Fatty acids, total saturated 20:1	0.2102 g
Glutamic acid	17.6344 g
Sodium, Na	502.3211 mg
Fatty acids, total saturated 16:1 undifferentiated	0.8591 g
Total lipid (fat)	74.6148 g
Manganese, Mn	6.8479 mg
Fructose	7.1878 g
Proline	4.353 g
Fatty acids, total saturated 16:0	9.1818 g
Sucrose	14.0352 g
Choline, total	70.2205 mg
Sugars, total	29.4586 g
Serine	5.5406 g
Fatty acids, total saturated 18:0	1.435 g
Vitamin B-6	2.878 mg
Selenium, Se	60.9079 g
Ash	23.9805 g
Fatty acids, total saturated 18:1 undifferentiated	48.75 g
Pantothenic acid	5.0347 mg
Phenylalanine	5.5388 g
Copper, Cu	3.3445 mg
Betaine	2.1055 mg
Thiamin	3.7504 mg
Methionine	1.5438 g
Iron, Fe	38.4217 mg
Carbohydrate, by difference	337.9822 g
Phosphorus, P	2269.2084 mg
Folate, total	1924.0886 g
Tocopherol, gamma	0.945 mg
Lycopene	13891.18 g
Alanine	4.5841 g
Valine	5.3855 g
Fatty acids, total saturated 18:2 undifferentiated	8.6288 g
Glycine	4.0234 g
Carotene, alpha	13544.78 g
Glucose (dextrose)	7.1486 g
Fatty acids, total saturated 14:0	0.0067 g
Zinc, Zn	14.4282 mg
Isoleucine	4.6248 g
Maltose	0.0896 g
Fatty acids, total polyunsaturated	10.206 g
Fatty acids, total polyunsaturated 17:1	0.0844 g
Leucine	8.1813 g
Tocotrienol, alpha	0.0758 mg
Vitamin A, IU	67017.18 IU
Folate, DFE	1924.0886 g
Tryptophan	1.2182 g
Vitamin C, total ascorbic acid	60.55 mg
Phytosterols	173.435 mg
Galactose	0.9216 g
Fatty acids, total saturated 20:0	0.2794 g
Starch	5.5616 g
Tyrosine	2.9233 g
Vitamin K (phylloquinone)	165.605 g
Fatty acids, total saturated	11.005 g
Histidine	2.8919 g
Fatty acids, total monounsaturated	49.9044 g
Threonine	4.8914 g
Folate, food	1924.0886 g
Fatty acids, total polyunsaturated 17:0	0.0148 g
Vitamin E (alpha-tocopherol)	15.0978 mg
Magnesium, Mg	930.735 mg
Lysine	7.1042 g
Potassium, K	9478.8977 mg
Cystine	1.4008 g
Fluoride, F	24.154 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Olive oil	5 tablespoons	596.7	0	67.5
Carrot	3	157.44	36.7872	0.9216
Bay leaf	2	0	0	0
Celery	3 stalks	30.72	5.7024	0.3264
black pepper	0	0	0	0
Tomato paste	2 tablespoons	26.24	6.0512	0.1504
yellow onion	1	0	0	0
white bean	1 lb	1524.0722	282.3616	5.3524
flat leaf parsley	1 handful	0	0	0
red tomato	1	32.76	7.0798	0.364