Fasolada: Greek white bean, celery and carrot soup

Ingredients

For 1 serving

• Cooked cannellini beans230 g
• Carrots80 g
• Celery60 g
• Onion60 g
• Tomato paste15 g
• Parsley5 g
• Extra virgin olive oil12 g
• Whole wheat bread1
• Cayenne pepper1 pinch
• Saltto taste

Contains: gluten, celery,

In season: October – March

Method

1. Chop the onion and dice the peeled carrots and celery into pieces of about 1 cm. Drain and rinse the cannellini beans.
2. Heat the extra virgin olive oil in a pan over medium-low heat and sweat the vegetables for 8 minutes, stirring, until soft and the onion is translucent.
3. Stir in the tomato purée for 1 minute, then add the beans and about three times their volume of water; season with salt, bring to the boil and simmer over medium-low heat for 25 minutes, until the vegetables are tender and the broth has taken on colour.
4. Blend a ladle of the soup with a stick blender and stir it back into the pan until the soup is creamy.
5. Serve with chopped parsley, a pinch of chilli powder and the wholemeal bread.