Greek fasolada with cod and carrot fritters

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Greek fasolada with cod and carrot fritters

Great for Entertaining

Greek fasolada with cod and carrot fritters

Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Lean & Clean, Diabetes-Friendly, <600 Calories, Protein Plus

2 Servings, 430 Calories/Serving

25–40 Minutes

In our hearty spin on this classic Greek bean soup, we add fish to pack in more protein and serve carrot fritters on the side for color and crunch.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic egg
  • 6 ounces organic shredded carrots
  • Sunbasket fritter blend (coconut flour - granulated garlic - sweet smoked paprika)
  • ½ cup cooked white beans
  • 1 organic lemon
  • 1 small bunch organic lacinato or other kale (about ¼ pound)
  • Fish options:
  • 2 wild cod fillets (about 6 ounces each)
  • 2 wild Alaskan halibut fillets (about 6 ounces each)
  • 2 sustainably raised rainbow trout fillets (about 6 ounces each)
  • ½ cup organic mirepoix (onions - carrots - celery)
  • Sunbasket herb blend (granulated garlic - onion powder - dried thyme - dried oregano)
  • 1 cup vegetable broth

Nutrition per serving

Calories 430, Total Fat 18g (23% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 155mg (52% DV), Sodium 600mg (26% DV), Total Carb. 30g (11% DV), Fiber 10g (36% DV), Total Sugars 9g (Incl. 0g Added Sugars, 0% DV), Protein 39g
Contains: Eggs, Tree Nuts (coconut)

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep the carrot fritters

  • Crack the egg into a medium bowl and season with salt and pepper. Using a fork or whisk, lightly beat until just blended.
To the bowl with the egg, stir in the carrots until just combined. Add the fritter blend, season with salt and pepper, and stir until combined. Let stand while you make the soup.


Prep and cook the soup

Prep and cook instructions are almost identical for all fish options.
  • Rinse the white beans.
  • Zest the lemon; juice half and cut half into wedges for garnish. [Zest and juice 1 lemon; cut 1 lemon into wedges.]
  • Strip the kale leaves from the stems; coarsely chop the leaves.
  • Pat the fish dry with a paper towel; cut the fish into 2-inch pieces (discarding the trout skin if desired). Season with salt and pepper.
In a medium [large] sauce pot over medium-high heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Add the mirepoix and herb blend, season with salt and pepper, and cook, stirring occasionally, until the mirepoix is starting to soften, 2 to 3 minutes. Add the beans, lemon zest, vegetable broth, and 3 cups [5 cups] water and bring to a boil. Reduce to a simmer, add the kale and fish, and cook until the kale is wilted and the fish is opaque and cooked through, 4 to 6 minutes for cod or halibut, 3 to 5 minutes for trout. Remove from the heat and season to taste with salt, pepper, and lemon juice.
While the soup cooks, finish the fritters.


Cook the fritters

In a large frying pan over medium-high heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Working in batches if needed, using a spoon or a ¼-cup measure, add about ¼ cup carrot batter for each fritter, pressing lightly with a spatula to ¼-inch thickness. Cook, turning once, until browned and crisp, 4 to 5 minutes per side. Transfer to a paper-towel-lined plate and season with salt and pepper. Add more oil between batches if needed.


Transfer the soup to individual bowls. Serve the carrot fritters and lemon wedges on the side.
Kids Can!
  • Rinse the beans.
  • Juice the lemon.
  • Strip the kale leaves.
  • Measure the water for the soup.
  • Line a plate with paper towels.