Fasolada is a classic Greek white bean soup that usually takes over an hour to make. This quick, 30-minute version still has all of that Greek flavor and heartiness of the original. Make a double batch of this because it freezes beautifully.

Printable Recipe: https://www.dimitrasdishes.com/fasolada-in-30-minutes-express-greek-white-bean-soup/

Ingredients
1/4-1/3 cup olive oil
3 carrots, diced
2-3 celery stalks, diced
1 onion, finely chopped
5-6 garlic cloves, chopped
1 (28-ounce) can crushed tomatoes
1/4-1/2 teaspoon granulated sugar
2 (15-ounce) cans of cooked white beans: navy, Great northern, or cannellini
salt and black pepper to taste
1/4 teaspoon crushed red pepper flakes or to taste
1 teaspoon dried oregano
6-8 cups vegetable broth or water
1/4 cup finely chopped fresh parsley
Serve with: toasted bread, olives, and feta cheese

Instructions
Place the chopped onion, celery, carrots, and garlic in a pot and add the olive oil. Season with a pinch of salt and cook over medium heat for 10-12 minutes or until the vegetables are soft and golden.

Add the crushed tomatoes and the sugar and all of the seasonings.

Drain and rinse the beans and add them to the pot.

Add enough water/broth to cover the beans by an inch and bring to a boil.

Reduce the heat to medium and cook for 15 minutes.

Taste and adjust seasonings if needed.

Add the parsley and stir.

Serve with toasted bread, feta, and olives. Enjoy!

Notes
Freezer Instructions: Once the soup has cooled completely, transfer to freezer-safe containers. Do not fill the containers more than 3/4 of the way as the soup will expand in the freezer.

Freeze up to 3 months. Thaw overnight in the refrigerator before serving and then warm through in a pot. Add some more broth or water if needed and serve.

Official Facebook Page: https://www.facebook.com/dimitrasdishes
Instagram: https://www.instagram.com/dimitras.dishes/
Pinterest: https://www.pinterest.com/dimitrasdis0637/
Twitter: https://twitter.com/DimitrasDishes

Here are links to some of my favorite cooking tools. The links take you to Amazon where I’m proud to be an affiliate partner 🙂

My cutting board: http://amzn.to/2e2p8ED
Kitchen Aid Mixer: http://amzn.to/2dQXU0b
Food Processor: http://amzn.to/2eXcvZd
Microplane: http://amzn.to/2eL2vTo
Madeleine Pan: http://amzn.to/2dQU1sm
Cheesecake Pan: http://amzn.to/2eXaGeQ
Vitamix Blender: http://amzn.to/2eXcvbH
Nonstick pan: http://amzn.to/2eL804t
Cast iron pan: http://amzn.to/2dQYfjs
Pastry Bag: http://amzn.to/2e2v0xD
Half sheet baking pans: http://amzn.to/2fcv7cD

Thanks for watching! I’d love to see your recreations of these dishes so please share pics with me on social media 🙂

Don’t forget to SUBSCRIBE and spread the word so that we can make the world more delicious!

source

30 COMMENTS

  1. I made your other white bean soup with kale (i used spinach) twice on meatless mondays and i love it.. I'll definitely try this one as well.. can i add a litle potatoe to it or don't.? Thanks

  2. Love the look of this soup Dimitra, definately going to try, Have you ever had or made "Katsika" it's a dish using goat meat, I have eaten this in the mountains of Crete and love it, do you have the recipe? Thank you for all your hard work, and keep safe!

  3. TY sweet Dimitroula mou! I'm gonna make this since I gotten so many cans of beans like kidney red beans, black beans,, small white beans,, etc. Are they ok for me to use those? Stay safe!

  4. That is a yummy soup, I make a version of that with three different beans/coconut milk/Jamaican spicy chicken noodles. I would say your version is a lot lighter👌🥰
    Blessings to you and your family through out the year.

Comments are closed.