Fasolatha: Summer Bean and Vegetable Soup

Summer time is usually a time when soup is not at the fore front of anyones mind. But I love fresh and flavoursome soups in warm weather with some crusty bread for dipping and maybe a nice glass of wine. This soup is something I picked up when I was living out in Greece a few years ago. It is yummy and healthy and best of all, is really cheap to make!

Fasolatha: Greek Bean and Vegetable Soup:

Serves 4, 1pp per person (just soup…I wish that included bread and cheese!)

Great sprinkled with cheese. Dont forget crusty bread to dunk!

Great sprinkled with cheese. Dont forget crusty bread to dunk!

 

  • 1 onion, finely chopped
  • 1 clove of garlic
  • 400g tin cannelini beans
  • 2 sticks of celery, finely chopped
  • 2 carrots, finely chopped
  • 1 tin of tomatoes
  • 1 Tablespoon tomato puree
  • Tablespoon of good olive oil
  • 2 teaspoons dried oregano
  • 100ml good chicken stock
  • Salt and pepper to taste
  1. Heat the olive oil in a saucepan. Add the onions and a sprinkle of salt and fry for a few minutes until soft. The salt helps the onions to soften without colouring.
  2. Add the garlic and fry for a minute or two more, browning it slightly.
  3. Next stir in the chopped celery and carrots, ensuring that they are nicely coated with olive oil. Allow them to soften for 5 minutes.
  4. Add the cannelini beans, tomato puree and tinned tomato. Stir well to ensure everything is well blended.
  5. Sprinkle in the oregano then bring the pot to the boil. Simmer for 30 minutes until the vegetables are well cooked.
  6. It is important to taste now. Adjust the seasoning to your liking. I sometimes find I need a sprinkle of sugar to take the edge off the tomato flavour.
  7. If the broth is quite thick (which I often find is the case), stir in chicken stock. Cook for a further 15 mins and you are ready to eat!

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