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Home / 30 Minute Meals / Fasolada in 30 Minutes: Express Greek White Bean Soup

Fasolada in 30 Minutes: Express Greek White Bean Soup

30 Minute Meals, Greek Classics, Soup, Vegan, Vegetarian

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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.

Quick 30 Minute Fasolada

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Fasolada in 30 Minutes: Express Greek White Bean Soup

Fasolada in 30 Minutes: Express Greek White Bean Soup

Yield: serves 6

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.

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.

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© Dimitra Khan
Cuisine: Greek / Category: 30 Minute Meals

January 6, 2021 · 3 Comments

Previous Post: « Greek Ground Beef Kebabs: Meal in 60 Minutes!
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Comments

  1. Donna says

    January 8, 2021 at 4:16 am

    Looks delicious! I’m going to make it this week!
    My YiaYia was the best cook ever & taught me well, now I’m a YiaYia & love cooking for my family & friends. Thank you for sharing:)

    Reply
  2. andy bourne says

    January 14, 2021 at 4:53 am

    This is a beautiful dish. I have plenty of leftovers for work during the week and I love the simplicity of the preparation for maximum flavour

    Reply
  3. Charles says

    February 8, 2021 at 4:34 pm

    This recipe is excellent. The crushed tomatoes adds a great texture to the soup. We added a few tablespoons of bacon bits to make the soup our own. Do not hesitate to try this recipe, it’s simple, easy and delicious.

    Reply

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