Warm up with Fasolada, Greece’s beloved bean soup. This hearty, one-pot is a wholesome and flavour-packed option that’s both plant-based and protein-rich. Ideal for family dinners or a relaxed evening with friends, it’s a simple yet satisfying way to enjoy a taste of the Mediterranean - healthy, comforting, and ready with ease.

Ingredients
250g dried cannellini beans
2 medium carrots, diced
1 stalk celery, diced
1 medium onion, diced
1 tbsp tomato purée
2 small cloves garlic, minced
1 litre Carol’s Stock Market Vegetable Stock
1 bay leaf
Salt & pepper
Honey, if needed

Serves
4

Method
Place the beans in a large bowl and add cold water until the beans are covered. Cover the bowl with a clean kitchen towel and leave beans to soak overnight at room temperature. The next day when ready to cook, drain the beans in a colander. Set aside until needed.

Place a large pot over medium heat with a generous drizzle of olive oil.

Once oil is hot, add the carrots, celery, onion, and tomato purée, cook for about 5 minutes, stirring occasionally. Add the garlic and cook for another 1 minute.

Add the drained beans to the pot then pour in the vegetable stock and add the bay leaf. Season lightly with salt and pepper.

Bring to a boil, then reduce heat to a simmer. Cover the pot with a lid and gently simmer for about 45 minutes.

After cooking time is up, check that the beans are tender, if not, simmer for a bit longer until they are.

Taste for seasoning and add more salt and pepper if needed. You can also add about 1 tsp honey if soup is a bit tart.

Finish the served soup with a drizzle of olive oil or a bit of crumbled feta and serve hot with crusty bread.