Friday, 4 September 2015


“Beans are such a nice, neutral canvas, you can make a big, basic pot of them and then play around with them differently every day.” - Crescent Dragonwagon

Here is a hearty bean soup from Greece, perfect for Spring or Autumn (depending on which Hemisphere you live in!).

Bean Soup


2 cups butter beans

1 potato
1 large onion
3 sticks of tender celery with its leaves
2 carrots
2 ripe tomatoes, peeled and grated
2 tablespoons fresh parsley
1/2 teaspoon thyme
1/2  teaspoon marjoram
1 bay leaf
4 cups stock
2 tablespoons olive oil
Salt, pepper


Soak butter beans overnight, drain and cook in fresh water until soft. Drain and reserve the beans.
Chop the carrots, celery, onion and potato. Sauté the onion in the oil then add the vegetables and tomatoes. Cook until the celery has wilted.
Add the beans and herbs, and the stock and bring to the boil.
Cover and simmer for 20-30 minutes. Serve hot with crusty bread.

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