Fasolada

Ingredients

• 500 g (1 lb) dried white beans, soaked overnight
• 1 large onion, chopped
• 2 carrots, sliced into rounds
• 2 celery stalks, sliced
• 2 garlic cloves, sliced
• 2 tbsp tomato paste
• 400 g (14 oz) crushed tomatoes
• 1 bay leaf
• 1 tsp dried oregano
• 120 ml (½ cup) olive oil
• Salt and pepper
• Juice of ½ lemon and a handful of parsley

Method

1. Drain the soaked beans, cover with fresh water, boil for 10 minutes and drain again. This makes them gentler on the stomach.
2. Return the beans to the pot with 2.5 litres (10 cups) of water, the onion, carrots, celery, garlic and bay leaf. Simmer gently for about an hour, until the beans are tender.
3. Stir in the tomato paste, crushed tomatoes, oregano and olive oil. Simmer another 20 to 30 minutes, until the soup thickens.
4. Season only at the end, so the beans stay soft. Finish with lemon juice and parsley.

Tip. For a strict day, leave out the olive oil and add a little extra tomato. On oil days serve it with bread, olives and pickled peppers.