KNOWN AS FASOULADA IN GREECE, this is a wonderfully sustaining and economical soup. It’s very easy to prepare – you just need to remember to put the beans to soak the night before, and allow for a couple of hours simmering on the hob. Serve with country bread as a wholesome lunch, or in small bowls as a rustic starter.
SERVES 4
500g dried white beans, such as haricot beans or Greek fasolia gigantes, soaked overnight in plenty of cold water
3-4 tbsp olive oil
2 carrots, peeled and finely chopped
1 large onion, peeled and finely chopped
2 celery sticks, peeled and finely chopped 2 garlic cloves, peeled and finely chopped sea salt and black pepper
6 ripe plum tomatoes, skinned, deseeded and finely chopped 1 tbsp tomato puree 1 tsp dried oregano
small handful of flat-leaf parsley, leaves chopped
To serve (optional)
extra virgin olive oil, to drizzle
crumbled feta, to finish
Drain the white beans, tip into a large saucepan and pour over fresh cold water to cover generously. Bring to the boil over a medium heat and skim off the scum and froth from the surface. Lower the heat and simmer for about an hour.
Heat the olive oil in another saucepan. Add the carrots, onion, celery, garlic and some seasoning.
| Cook, stirring frequently, over a medium-high heat for 6-8 minutes until the vegetables begin to soften. Add the chopped tomatoes, tomato puree and dried oregano. Stir over the heat for another minute or two, then tip the contents of the pan into the pot of beans.
Add a little more water if necessary to ensure that everything is covered and simmer for another 30-45 minutes until the beans are soft. If the soup becomes too thick, dilute it with a splash of hot water.
To serve, ladle the soup into warm bowls and scatter over the chopped parsley. If you wish, drizzle each bowl with a little extra virgin olive oil and top with the some crumbled feta. Serve hot.
