Fasolada Recipe

 Why You’ll Love This Recipe

• Nutritious and Satisfying: Packed with plant-based protein and fiber from the white beans, this soup is both filling and nourishing.
• Simple Ingredients: Utilizing pantry staples like beans, tomatoes, and common vegetables, it’s an accessible recipe that doesn’t require exotic ingredients.
• Flavorful and Comforting: The combination of herbs, olive oil, and slow-simmered vegetables creates a depth of flavor that is both comforting and invigorating.
• Versatile and Adaptable: Easily customizable to suit dietary preferences or ingredient availability, making it a flexible addition to your meal rotation.

Ingredients

• 1 ½ tablespoons olive oil
• 1 yellow onion, diced
• 2 celery stalks, diced
• 2 medium carrots, diced
• 3 garlic cloves, minced
• 1 teaspoon paprika
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon chili flakes
• 1 bay leaf
• 2 (14-ounce) cans white kidney or cannellini beans, drained and rinsed
• 2 tablespoons tomato paste
• 1 ½ tablespoons vegetable stock paste
• 3 ½ to 4 cups water
• Crumbled feta cheese and fresh parsley for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Sauté the Vegetables: In a medium-large soup pot, heat the olive oil over medium-high heat. Once warm, reduce to medium heat and add the diced onion, celery, and carrots. Cook, stirring occasionally, for 8-10 minutes until the vegetables are softened and have developed some color.
2. Add Aromatics and Beans: Incorporate the minced garlic, paprika, salt, black pepper, chili flakes, bay leaf, and rinsed beans. Stir and cook until fragrant, about 1-2 minutes.
3. Introduce Liquids: Add the tomato paste, vegetable stock paste, and water, stirring to ensure everything is well combined. Bring the soup to a simmer over high heat, then reduce to medium-low.
4. Simmer: Maintain the soup at a gentle simmer with the lid partially on, leaving a small gap for steam to escape. Cook for 30 minutes, stirring occasionally. Taste and adjust seasoning with additional salt and pepper if desired.
5. Serve: Ladle the soup into bowls and garnish with crumbled feta cheese and fresh parsley, if desired.

Servings and Timing

• Servings: This recipe yields approximately 2 to 3 servings.
• Preparation Time: 10 minutes
• Cooking Time: 40 minutes
• Total Time: 50 minutes

Variations

• Bean Options: While cannellini or white kidney beans are traditional, you can substitute with chickpeas, navy beans, or great northern beans for a different texture and flavor.
• Vegetable Additions: Enhance the soup’s heartiness by adding diced potatoes, zucchini, or bell peppers. Leafy greens like spinach or kale can also be stirred in during the last few minutes of cooking.
• Herb Enhancements: Introduce herbs such as rosemary, thyme, or dill to deepen the flavor profile.
• Spice Level: Adjust the chili flakes to your preferred level of heat, or omit them entirely for a milder soup.

Storage/Reheating

• Storage: Allow the soup to cool to room temperature, then transfer to an airtight container. Refrigerate for up to 4 days.
• Freezing: For longer storage, freeze the soup in airtight containers, leaving some space at the top for expansion. It can be frozen for up to 3 months.
• Reheating: Reheat the soup on the stovetop over medium heat until warmed through, stirring occasionally. If the soup has thickened during storage, add a splash of water or broth to reach the desired consistency.

FAQs

What is Fasolada?

Fasolada is a traditional Greek white bean soup made with beans, vegetables, and olive oil, often considered the national dish of Greece.

Can I use dried beans instead of canned?

Yes, you can use dried beans. Soak them overnight for at least 8 hours, then cook until tender before proceeding with the recipe. This may increase the overall cooking time.

Is this soup vegan-friendly?

Yes, the base recipe is vegan. Simply omit the feta cheese garnish or use a plant-based alternative.

Can I make this soup in advance?

Absolutely! Fasolada often tastes better the next day as the flavors meld together. Store it in the refrigerator and reheat when ready to serve.

What can I serve alongside Fasolada?

This soup pairs well with crusty bread, a simple Greek salad, or tomato fritters.

How can I thicken the soup if it’s too thin?

If the soup is thinner than desired, you can mash a portion of the beans and vegetables with a fork or blend a small amount, then

Fasolada Recipe

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• Author: Isabella
• Total Time: 50 minutes
• Yield: 2-3 servings
• Diet: Vegan

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Description

Fasolada is a classic Greek white bean soup, known for its rich tomato-based broth, tender beans, and aromatic herbs. This hearty and nutritious dish is packed with plant-based protein and fiber, making it a comforting and satisfying meal. Perfect for a cozy dinner, it’s easy to prepare with simple pantry staples.

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Ingredients

• 1 ½ tbsp olive oil
• 1 yellow onion, diced
• 2 celery stalks, diced
• 2 medium carrots, diced
• 3 garlic cloves, minced
• 1 tsp paprika
• ½ tsp salt
• ½ tsp black pepper
• ¼ tsp chili flakes
• 1 bay leaf
• 2 (14-oz) cans white kidney or cannellini beans, drained and rinsed
• 2 tbsp tomato paste
• 1 ½ tbsp vegetable stock paste
• 3 ½ to 4 cups water
• Crumbled feta cheese and fresh parsley for garnish (optional)

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Instructions

• Sauté the Vegetables: Heat olive oil in a medium-large soup pot over medium-high heat. Lower the heat to medium and add the diced onion, celery, and carrots. Cook for 8-10 minutes until softened.
• Add Aromatics and Beans: Stir in the garlic, paprika, salt, black pepper, chili flakes, bay leaf, and beans. Cook for 1-2 minutes until fragrant.
• Introduce Liquids: Add tomato paste, vegetable stock paste, and water. Stir well and bring to a simmer.
• Simmer: Reduce heat to medium-low and simmer for 30 minutes with the lid partially on. Stir occasionally. Adjust seasoning if needed.
• Serve: Ladle into bowls and garnish with crumbled feta and fresh parsley, if desired.

Notes

• Substitute white kidney beans with navy beans, great northern beans, or chickpeas.
• Enhance with additional vegetables like potatoes, zucchini, or bell peppers.
• For a spicier version, increase the chili flakes or add a pinch of cayenne pepper.
• If the soup thickens too much after refrigeration, add water or broth when reheating.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Soup
• Method: Simmering
• Cuisine: Greek