Fasolada – Greek bean soup

Ingredients (serves 4)

• Red kidney beans, cooked / tinned480 g
• Carrot200 g
• Celery (stick)120 g
• Onion150 g
• Tinned tomatoes400 g
• Olive oil30 g

Also: Garlic, bay leaves, oregano, lemon juice, parsley, salt, water (~1 l)

Method

1. Get ready: cut the onion (150 g), carrot (200 g) and celery (120 g) into small cubes and chop 2 garlic cloves. Drain the beans.
2. Heat half the oil (15 g) in a pan over medium heat. Cook the onion, carrot, celery and garlic for 8 min, until soft. If it starts to catch – add a splash of water.
3. Add 400 g tomatoes, 480 g beans, 2 bay leaves, oregano and 1 l water. Bring to the boil over high heat (about 5 min).
4. Turn the heat down and simmer over low heat for 20 min, until the carrot is completely soft. Salt lightly.
5. Remove the bay leaves, squeeze in lemon juice to taste and add chopped parsley.
6. Ladle into bowls and drizzle each with the rest of the oil (15 g in total). Cool leftovers and keep in the fridge for up to 3 days.