Fasolada

Kim
The Cook
8 Servings
13 Ingredients
2 Comments

This variation on a traditional Greek bean soup is light yet satisfying. Aromatics give the Fasolada a strong foundational flavor which is then built upon with chicken broth, tomatoes and cannellini beans.

8 Servings
13 Ingredients
2 Comments

Ingredients

  • 2 tablespoons Olive Oil
  • 1 ¼ cups dice Onion
  • 2 cups slice Carrot
  • 1 ⅓ cups dice Celery
  • 3 teaspoons mince Garlic, Cloves
  • 2 tablespoons Tomato Paste
  • 15 ½ ounces Diced Tomatoes, Canned
  • 5 ½ cups cook Cannellini (White) Beans, Dried
  • 8 cups Chicken Broth/Stock
  • 2 whole Bay Leaf
  • 1 teaspoon Salt
  • ½ teaspoons Black Pepper
  • ¼ cups chop Parsley, Fresh

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Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Heat oil in a large pot over medium heat
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Make From Frozen Serving Day Directions

Stovetop

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Heat oil in a large pot over medium heat
  2. Add onions, carrots, and celery and saute 4-5 minutes until softened.
  3. Add garlic and tomato paste and saute another 1-2 minutes.
  4. Add diced tomatoes, beans, chicken broth, bay leaves, salt and pepper. Simmer 20 minutes.
  5. Stir in chopped parsley and serve.

Nutrition Facts

Servings Per Recipe
8 Servings
Serving Size
about 2 cups
Amount Per Serving
Calories
310
Total Fat
6g
Saturated Fat
1g
Trans Fat
0g
Cholesterol
5mg
Sodium
1227mg
Total Carbohydrates
51g
Fiber
25g
Sugar
6g
Protein
16g
WW Freestyle
2

2 Comments

Join the discussion
    1. If you’re using canned beans, you would approximate that 44 oz of canned beans would be needed to make 5.5 cups of cooked beans. Dried beans expand when you soak them and then cook them, so a general rule for dried beans is 1 cup of dried beans to every 2-3 cups of cooked beans.