Print Options:

Creamy Bean Soup (Fasolada)

Prep Time: 20 20 mins Cook Time: 120 120 mins Total Time: 2 hrs 20 mins
Servings 8
  • 1 cup dry haricot/canelinni beans, soaked overnight and drained
  • 1 large onion, finely chopped
  • 3 cloves garlic, crushed
  • 1 large carrot, finely chopped
  • 1 small zucchini, finely chopped
  • 3 celery stalks with leaves, finely chopped (celery leaves add nice flavor)
  • 1/2 large sweet potato, finely chopped
  • 1 small capsicum, chopped
  • 1/3 cup risone pasta (or small pasta) (optional)
  • 3 tablespoons tomato paste
  • 1 teaspoon curry powder
  • 1 teaspoon sweet paprika
  • 1 teaspoon oregano
  • 1 teaspoon rosemary
  • 3 Massel stock cubes
  • 2-3 liters hot water
  • 1/3 cup extra virgin olive oil
  • ½ teaspoons bicarb soda
  1. Soak beans overnight in 3 cups of water and then drain water.
    Sprinkle beans with bicarb soda and rinse off after 30min (this will soften skin).

  2. Fill pot with about 3 litres water and add beans. Bring to the boil and simmer for about 30 minutes or until slightly soft.

  3. Add all remaining ingredients (except oil and risone) and simmer for 60 minutes until soup is thick.

  4. Add the risone and simmer for about 20min until pasta is cooked.

  5. Add oil into soup and stir through (adding oil to soup helps your body absorb the vitamins from the soup).   Serve  soup with a boiled egg or 3-4 sardines or 50g ricotta or feta for extra protein

  6. PS. If you have diabetes, avoid eating bread with this soup as it contains adequate complex carbs.