Fasolada
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
Containers
Supplies
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?
- 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.
- 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.
- Heat oil in a large pot over medium heat
- Add onions, carrots, and celery and saute 4-5 minutes until softened.
- Add garlic and tomato paste and saute another 1-2 minutes.
- Add diced tomatoes, beans, chicken broth, bay leaves, salt and pepper. Simmer 20 minutes.
- 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 discussionHow many cups of dried beans does it take to make 5.5 cups cooked beans?
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.