White Bean & Vegetable Soup
|Dried white beans||2 Ounce, soaked overnight in plenty of water (500 Gram, Such As Haricot Beans Or Greek Fasolia Gigantes)|
|Olive oil||4 Tablespoon|
|Carrots||2 , peeled, finely chopped|
|Onion||1 Large, peeled, finely chopped|
|Celery sticks||2 , peeled, finely chopped|
|Garlic||2 Clove (10 gm), peeled, finely chopped|
|Ripe plum tomatoes||6 , skinned, deseeded and finely chopped|
|Tomato puree||1 Tablespoon|
|Dried oregano||1 Teaspoon|
|Flat leaf parsley||1 Cup (16 tbs)|
|Extra virgin olive oil||1 Tablespoon|
|Crumbled feta||1 Tablespoon|
1. Drain the white beans, tip into a saucepan and pour over fresh cold water to cover generously. Bring to a simmer over a medium heat and skim off the scum and froth from the surface. Simmer for about 1 hr.
2. Heat the olive oil in another saucepan. Add the carrots, onion, celery, garlic and some seasoning. Cook, stirring frequently, over a medium-high heat for 6-8 mins until the vegetables begin to soften. Add the chopped tomatoes, tomato puree and dried oregano. Stir over the heat for another 1-2 mins, then tip the contents of the pan into the pot of beans. Add a little more water if necessary to ensure that everything is covered, then simmer for 30-45 mins more until the beans are soft if the soup becomes too thick, dilute it with a splash of hot water.
3. To serve, ladle the soup into warm bowls and scatter over the chopped parsley. If you wish, drizzle each bowl with a little olive oil and top with some crumbled feta. Serve hot.