Fasolatha

This is a traditional Greek white bean soup, often regarded as the Greek national dish.

With such an extensive history variations abound, this is the heart of the dish.

200 g

dried cannellini beans

FAIRTRADE lemon

to taste

salt

to taste

FAIRTRADE freshly ground black pepper

100 ml

Zaytoun FAIRTRADE olive oil

1 medium

white onion

cloves garlic

1 large

carrot

2 sticks

celery with leaves

cherry tomatoes

herbs of your choice

Soak the beans in plenty of cold water overnight.

Drain the beans and put them in a saucepan with the oil and 2 litres cold water.

Bring to the boil, and then simmer for 35 minutes.

Skin and finely chop the onion and carrots.

Skin and crush the garlic.

Wash and slice finely the celery, using the leaves as well.

Chop the tomatoes in two.

Juice the lemon, discard pith, peel and pips.

After the first simmering stage add the lemon juice, onion, carrots, tomatoes, celery and garlic, and simmer for another 30 minutes.

Check seasoning and add the herbs of choice.

Serve hot with a good dark bread, a few olives.

1) Replace the cannelini beans with haricot beans.

2) Puree the ingredients after cooking to make a smooth soup.