Recipe: The best fassolada soup I have ever made


2.5 cups of dried white beans (cannelini or great northern), soaked overnight in water 

1 brown onion, diced

3 carrots, sliced into thin rounds

5 celery sticks and leaves, sticks sliced thin, leaves chopped roughly 

4 Tbsp tomato paste 

6 dried bay leaves 

2 garlic cloves, chopped roughly 

500ml passata tomato puree 

400g can diced tomatoes 

plenty of salt and pepper seasoning 

1 Tbsp ground sweet paprika spice 

2 Tbsp dried oregano leaves 

2 litres water 

1/2 cup extra-virgin olive oil 

1 Tbsp fresh parsley leaves, chopped roughly

1 slice of wholegrain sourdough bread per serve 


1. Bring beans to the boil and reduce to a low heat simmer for 60 minutes, drain water and set beans aside.

2. Add 1 Tbsp olive oil to a large, heavy-based saucepan and apply medium heat Add onion and stir fry for 1 minute, add garlic, celery and carrot and sautee until soft (~4 minutes) 

3. Add tomato paste, passata, diced tomatoes, bay leaves, salt, pepper, oregano, paprika, 2 litres water, bring to the boil and then reduce heat to simmer on low heat. Cook for 60 minutes or until celery and beans are tender. 

4. Serve in a bowl with an extra drizzle of olive oil, sprinkle of chopped parsley and pepper, to taste. A side of toasted wholegrain sourdough bread matches perfectly​.