Arabic bean soup with rice: one of the finest oriental foods

On a rainy Saturday evening years ago: The dog was dreaming in the kitchen basket, panting loudly, the radio was ringing, and I felt like I was cooking Arabic bean soup with rice. I got the recipe from the mother of a friend who gave me something called Fasolina I ate for the first time. to her Fasolina It was at least as tasty as in a star restaurant and I liked it right away, but I never made it myself.

In fact, I had almost all of the ingredients for Arabic bean soup with buttered rice in my pantry, with the exception of fresh coriander. I got it from the neighbor. In our house there is an active grocery store. Flour, pasta, milk, and more are available at almost any time of the day or night. A neighbor seriously managed to get all the ingredients for Sunday’s chicken soup together. Even with homemade chicken and chicken broth.

The Arabic bean soup with rice also exudes a nice sense of community. It tastes better with good company, a glass of wine, a dog in the kitchen basket and a loud radio. By the way, this is how I like to cook and eat these meals:

For Arabic bean soup with rice, I naturally use an Italian specialty, the thin cannellini beans. It has a slightly nutty taste, and despite its thin skin, it does not fall apart when cooked. Of course, the soup should not only taste good, but also look beautiful. I buy them from the jar. Of course, you can also buy dried beans and soak them. Just try what you like best.

Once a year, Germany celebrates Soup Day. In keeping with the occasion, the editors of EAT CLUB presented their favorite soup recipes. Take a look, because soup is a good idea for every occasion. Browse and enjoy Arabic bean soup with rice.

Bird's eye view: White bean soup in a dark bowl.  The bowl stands on a braided base set on dark wood.  There are vegetables everywhere.  Next to the dish is a bowl of boiled rice.


The best oriental food: Arabic bean soup with rice

a description

Energy booster: Arabic bean soup with rice.


  1. Cook rice according to package instructions and set aside for later with the lid closed. Peel the garlic and cut it into thin slices. Wash the cilantro and roughly chop the stems. In a large, heavy saucepan, heat the olive oil over medium-high heat and saute the garlic for 3 minutes. Add tomato paste and mash and fry for 2-3 minutes. Add tomato sauce, stir, and after two minutes, pour it into hot water.

  2. Add the beans and coriander and season with cinnamon, salt and ground black pepper. Put the lid on the pot and let it simmer for 30 minutes. Finally, season the soup with lemon juice, because legumes and acid are good friends. Then gather everyone at a table, put rice and a bowl of soup in the middle, and everyone will introduce themselves.

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