Hearty Greek Bean Soup

A perfect soup for cold wintry night. Although it is a soup, it is substantial enough to be served as a main course. Instead of cannellini beans, butter beans can be used.



Ingredients:
1/2 tbsp oil
1/2 large onion, roughly chopped
1 1/2 carrot, peeled and diced
1 1/2 stalks celery (leaves attached), sliced
2 cloves garlic, sliced
400g can chopped tomatoes
1/4 cup water
400g can cannellini beans, drains and rinsed.
salt & pepper to taste

Method:
1. Heat oil in a large saucepan. Saute onion for 2 minutes or until tender. Add carrots, celery and garlic. Cook, stirring, for 2 minutes.
2. Blend in chopped tomatoes and water. Bring to the boil. Reduce heat. Simmer gently for 40-45 minutes.
3. Stir in beans. Simmer for 5 minutes or until beans are heated through. Season to taste. Serve with crusty bread. Top with some grated parmesan if desired.
Serves 2