Traditional Greek Bean Soup
14 Jan 20 |
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An easy and healthy vegetarian soup to warm your heart!
Ingredients
- 1 can of chopped tomatoes (400g)
- 1 brown onion, finely chopped
- 4 celery sticks, chopped roughly
- 4 carrots, chopped roughly
- 2 bay leaves
- 1 low-salt vegetable stock cube
- 1 tsp ground black pepper
- 1 can of cannellini beans in water (400g), drained
- 4 Tbsp extra virgin olive oil
Method
- In a big pot, bring to boil 1.5 litres of water.
- Add the tomatoes, celery, carrots, bay leaves and stock and simmer for 25-30 min till the veggies have softened.
- Towards the last 5 min of your cooking, add the cannellini beans, pepper and finally the olive oil.
- Serve while hot and keeps in the fridge up to 48 hrs.
