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Fasolada — Greek white bean soup

Why it worksMany Greeks call this their national dish. Half the olive oil goes in raw at the end, and that gives the soup its flavour.

Ingredients

• 800 g white beans
• 250 g carrots
• 200 g celery
• 200 g onions
• 300 g passata
• 45 ml olive oil
• 3 g dried oregano
• 300 g bread

Method

1. Chop the onion, carrot and celery into small pieces. Heat half the olive oil in a large pot on medium heat and cook them for 12 minutes, until soft.
2. Add the white beans with the liquid from one tin, and drain the rest. Add the passata, the oregano and 800 ml of water. Let it bubble gently for 25 minutes.
3. Mash some of the beans against the side of the pot to make the soup thicker. Turn off the heat.
4. Stir in the rest of the olive oil. Taste and add salt and pepper. Eat with bread.

A portion: about 530 kcal · 20 g protein · 70 g carbs · 15 g fat