This quick fasolada recipe only takes 30-minutes and still has all heartiness of the original. A classic Greek white bean soup with all the traditional flavors!
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I’ve turned my classic Greek white bean soup into a quick Fasolada recipe! The soup usually takes over an hour to make, but with the help of a few shortcuts, you get all of the robust flavors in a fraction of the time. It’s a vegetarian white bean soup with a tomato base that’s nutritious, hearty, and delicious.
When we go to Greece in the summertime, my dad is usually the one cooking for us because he loves to cook. We’ll be at the beach, come home for lunch, and there will always be a meal ready for us on the table. He makes Fasolada at least twice while we’re there, and it’s always delicious. My kids don’t care for beans, but they even enjoy it because it’s made with love. When you cook with love, everything tastes better.
What is mirepoix, and how to use it in this quick fasolada recipe?
A good soup always starts with a good base. My quick fasolada recipe uses the trifecta of a mirepoix base. Pronounced“mee-PWAH,” it’s a combination of onion, celery, and carrots that are traditionally used in a ratio of 2 parts onion to 1 part celery and carrot. The trio is diced and cooked lightly in butter or oil until soft without browning.
I’m going to tweak the ratio and add garlic to my base for this quick fasolada recipe, but you’ll taste why!
Why you’ll love this quick fasolada recipe
- Tender beans
- Sweet carrots
- Rich, hearty broth
- Perfect for meatless Monday!
Simple, easy ingredients
- Olive oil
- Carrots –chop to the size you like. I like the carrots to be a little chunkier.
- Celery stalks
- Garlic cloves –to get a sharper garlic flavor, substitute grated garlic after the veggies are finished cooking.
- Crushed tomatoes –even fresh tomatoes grated on a box grater would be good.
- Granulated sugar
- White beans –navy, Great northern, or cannellini would be great substitutes
- Salt and black pepper to taste
- Crushed red pepper flakes –you can choose how much heat you like
- Dried oregano
- Vegetable broth or water –add less if you prefer your soup to be thicker
- Fresh parsley
Can you freeze Fasolada?
Yes! I suggest you make a double batch of this soup so you can eat half and freeze the other half. It freezes beautifully, and you’ll want to have as much fasolada as you can available at all times. So, let the soup completely cool after cooking and put it into airtight containers. Leave room in the container as the soup will expand in the freezer and freeze for up to three months.
Move frozen soup to the refrigerator to thaw the night before you’re going to use it. Warm through in a pot. You may need to add more broth or water while warming since the beans may have soaked up more of the broth.
How to make quick fasolada recipe
- Place the chopped onion, celery, carrots, and garlic in a pot and drizzle with 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, sugar, and all of the seasonings.
- Strain and rinse the beans, then 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.
I love to serve fasolada with feta and olives on the side and a toasted piece of bread. A squeeze of lemon juice or vinegar over the top would be delicious.
- 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
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!
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.
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