Fasolada (Greek White Bean and Tomato Soup)

• 300 g Dried white beans
• 1 medium Yellow onion
• 2 medium Carrot
• 2 slices Celery
• 60 ml Extra virgin olive oil
• 2 Bay leaves
• 500 ml Tomato passata
• 2 tsp Fine sea salt
• ½ tsp Black pepper
• 15 g Fresh parsley

1. Rinse the beans in a colander, then tip into a large pot and cover with plenty of cold water. Bring to the boil and cook for 10 minutes, then drain and rinse again.
2. Peel and finely chop the onion. Peel the carrots and dice them; finely slice the celery.
3. Return the pot to a medium heat and add the olive oil. Add the onion, carrots and celery with a pinch of the salt and cook for 8 to 10 minutes, stirring, until softened but not browned.
4. Add the beans back to the pot along with the bay leaves and tomato passata. Pour in 1.2 litres of water and bring to a gentle simmer.
5. Simmer gently for 55 to 65 minutes, stirring occasionally, until the beans are tender and the soup is thickened. If it looks too thick, add a splash more water; if too thin, simmer uncovered for the last 10 minutes.
6. Season with the remaining salt and the black pepper, then remove the bay leaves. Finely chop the parsley and stir most of it through, saving a little to finish. Serve hot with the remaining parsley on top.

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