Name: Greek bean soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Ingredients: 1 tablespoon lemon juice; 1 large onion, chopped; 3 stalks celery, sliced; 2 carrots, diced; 3 garlic cloves, chopped; 2 teaspoon dried oregano leaves; 800 gram can chopped tomatoes; 3 cup water; 420 gram can cannellini beans, drained, rinsed; 420 gram can butter beans, drained, rinsed; 100 gram fresh baby beans, trimmed, cut into 3cm lengths; 2 slices prosciutto, baked until crisp (optional, see notes); crusty bread, to serve

Greek bean soup

An authentic rustic Greek soup, called fasolada, this colourful, warming dish should help banish the winter chills.

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Serves 6

Prep

10M

Cook

40M

Total

50M

Ingredients

1 tablespoon lemon juice

1 large onion, chopped

3 stalks celery, sliced

2 carrots, diced

3 garlic cloves, chopped

2 teaspoon dried oregano leaves

800 gram can chopped tomatoes

3 cup water

420 gram can cannellini beans, drained, rinsed

420 gram can butter beans, drained, rinsed

100 gram fresh baby beans, trimmed, cut into 3cm lengths

2 slices prosciutto, baked until crisp (optional, see notes)

crusty bread, to serve

Method

1.Heat juice in a large saucepan on medium. Saute onion in juice for 2-3 minutes until tender. Add celery, carrots, garlic and oregano. Cook, stirring, for 3 minutes.

2.Add tomatoes and water and stir. Bring to a boil. Reduce heat and simmer for 30 minutes. Add all beans and simmer for a further 2-3 minutes or until vegetables are tender.

3.Season to taste. Top with crispy prosciutto, if desired. Serve with crusty bread.

To crisp prosciutto, place slices on an oven tray and bake at 180°C for 5-8 minutes. Allow to cool, then roughly chop. The cooked prosciutto can be stored in an airtight container in the fridge for up to 3 days. If you prefer a thicker soup, add potatoes and adjust cooking time.
Note

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