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!)
- 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
- 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.
- Add the garlic and fry for a minute or two more, browning it slightly.
- Next stir in the chopped celery and carrots, ensuring that they are nicely coated with olive oil. Allow them to soften for 5 minutes.
- Add the cannelini beans, tomato puree and tinned tomato. Stir well to ensure everything is well blended.
- Sprinkle in the oregano then bring the pot to the boil. Simmer for 30 minutes until the vegetables are well cooked.
- 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.
- 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!