Name: Greek bean soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 chopped onion; 1 large potato, peeled, chopped; 2 carrots, peeled, chopped; 2 sliced celery stalks; 2 clove garlic, finely chopped; 1 tablespoon dried oregano leaves; 1/2 teaspoon dried chilli flakes; 3 cup water; 400 gram can diced tomatoes; 400 gram can 4-bean mix, rinsed, drained; 100 gram green beans, trimmed, 3cm lengths; shaved parmesan, toasted crusty bread, to serve

Greek bean soup

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Serves 4

Prep

15M

Cook

40M

Total

55M

Ingredients

1 tablespoon olive oil

1 chopped onion

1 large potato, peeled, chopped

2 carrots, peeled, chopped

2 sliced celery stalks

2 clove garlic, finely chopped

1 tablespoon dried oregano leaves

1/2 teaspoon dried chilli flakes

3 cup water

400 gram can diced tomatoes

400 gram can 4-bean mix, rinsed, drained

100 gram green beans, trimmed, 3cm lengths

shaved parmesan, toasted crusty bread, to serve

Method

1.In a large saucepan, heat oil on high. Saute onion 1-2 minutes, until tender. Add potato, celery, carrots, garlic, oregano and chilli. Cook, stirring, 2-3 minutes.

2.Add water and tomatoes. Bring to boil. Reduce heat to medium and simmer 15-20 minutes, until vegetables are tender.

3.Add all beans and simmer for a further 2-3 minutes, to heat through. Season to taste. Serve topped with parmesan. Accompany with toast.

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