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.
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- 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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