Fasolada, Greek White Bean Soup with Olive Oil

What you need

• 500 g (1 lb) dried white beans, such as cannellini or navy
• 250 ml (1 cup) extra virgin olive oil, divided
• 1 large onion, finely chopped
• 2 carrots, halved lengthwise and sliced
• 3 stalks celery, with leaves; stalks diced, leaves chopped
• 250 ml (1 cup) tomato passata
• 1.5 l (6 cups) hot water
• 1 tsp dried oregano
• 1 tbsp salt
• 1/2 tsp black pepper

Method

Restated from the original video

1. 1

   Cover the beans with plenty of cold water and soak for at least 12 hours.

2. 2

   Drain the beans, put them in a pot of fresh water and boil for 10 min. Drain again.

3. 3

   Warm 120 ml (1/2 cup) of the olive oil in a wide, heavy pot set on medium heat.

4. 4

   Add the onion, carrots and diced celery stalks. Cook, stirring, until soft but not browned, 8-10 min.

5. 5

   Stir in the beans and turn them in the oil for 1 min.

6. 6

   Add the passata and enough of the hot water to cover the beans by about 3 cm (1 1/4 in).

7. 7

   Bring to a boil, then cover and simmer gently, stirring now and then, until the beans are completely tender and some have burst, 60-80 min. Top up with hot water if the soup gets too thick.

8. 8

   Add the celery leaves, oregano, salt and pepper and simmer for 10 min more.

9. 9

   Pour in the remaining olive oil and simmer for 2-3 min, stirring, until the soup turns slightly creamy.

10. 10

    Taste for salt and serve hot, with olives or pickled vegetables alongside.

Imported from saltonomy.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.