Greek-Style Bean Soup Recipe

Ingredients

1 onion
4 celery sticks
400g carrots
4 garlic cloves
2 tsp smoked paprika
1 bay leaf
A handful of thyme
1 vegetable stock cube
2 x 400g tins of cannellini beans
330ml cherry tomato passata
120g feta

Prep: 20 mins | Cook: 45 mins

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Method

1. Trim, peel and dice the onion. Trim and dice the celery sticks. Trim and dice the carrots (no need to peel unless you want to).

2. Set a large pan on a medium heat and add 2 tbsp olive oil. Add the diced veg and season with salt and pepper. Pop a lid on the pan and sweat the veg for 15 mins, stirring every so often, till softened.

3. Meanwhile, peel and crush or grate the garlic. After 15 mins, add the garlic to the pan with the smoked paprika, bay leaf and ¾ of the thyme sprigs. Fry, stirring, for 2 mins till the pan smells aromatic.

4. Sprinkle in the vegetable stock powder and stir well to mix. Tip in the cannellini beans with the liquid from their tins. Pour in the cherry tomato passata. Top up the pan with 800ml water. Turn the heat up and bring to the boil. When the pan is bubbling, turn the heat down, pop on a lid and simmer for 15 mins till the veg and beans are tender.

5. Lift the bay leaf and thyme sprigs out of the soup. Taste and add a pinch more salt and pepper, if you think it needs it.

6. Ladle the soup into warm bowls. Crumble the feta over the top. Pick a few thyme leaves off the remaining sprigs and use them as garnish. Serve straight away.