Greek bean soup – Fasolada

Ingredients for 2 servings:

• 1 can giant beans, white, approx. 400 g
• 1 can tomatoes, chopped, approx. 400 g
• 2 carrots
• 100 g celery
• 1 onion(s), white
• 1 garlic clove(s)
• 1 tsp thyme, dried
• 1 tsp oregano, dried
• 1 tsp savory, dried
• 4 sprigs of parsley
• 1 tbsp olive oil
• 1 bay leaf
• some salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Chop the parsley. Peel and finely chop the garlic. Peel and roughly chop the onion. Peel and slice the carrots. Trim and chop the celery. Place the chopped tomatoes in a large pot and add the can of water to thin the mixture. Bring to a boil. Add the onions, carrots, celery, and garlic, along with the thyme, oregano, savory, and bay leaf, to the pot and simmer for about 10 minutes. When the vegetables are almost tender, add the drained broad beans to the pot and heat briefly. Season with pepper, salt, and olive oil, and stir in the parsley. Serve immediately while hot. Tip: If you have fresh herbs, use them instead of dried, but double the amount.