Greek fasolada with beans and feta

Ingredients

For 1 serving

• Cooked cannellini beans180 g
• Carrots1
• Celery50 g
• Onion50 g
• Canned peeled tomatoes150 g
• Vegetable broth350 ml
• Extra virgin olive oil12 g
• Feta30 g
• Dried oreganoto taste
• Whole wheat bread1 slice
• Saltto taste

Contains: gluten, lactose, celery,

Method

1. Peel the onion and carrot and dice the onion, carrot and celery into about 5 mm pieces; rinse and drain the cannellini beans.
2. Heat half the oil in a saucepan over medium heat and fry the vegetables for 6–8 minutes, stirring, until soft and the onion is translucent.
3. Add the peeled tomatoes crushed with a fork, the beans and the vegetable stock and bring to the boil over medium heat.
4. Lower the heat and simmer for 30 minutes, lid ajar, stirring now and then, until the soup is thick and the beans start to break down; season with salt.
5. Ladle into a bowl, drizzle with the remaining oil, crumble over the feta with your fingers, add a pinch of dried oregano and serve with the slice of wholemeal bread.