Fasolada

Ingredients

• 1.8 lbcannellini beans, two tins, drained and rinsed
• 1onion, finely chopped
• 2carrots, diced
• 3celery, sticks, diced
• 3/8 cupextra virgin olive oil
• 2 tbsptomato purée
• 3 3/8 cupsvegetable stock, hot
• 2bay leaves
• 1 tspdried oregano
• 1/2 ozflat-leaf parsley, chopped
• 1 tspsea salt

Method

1. 1

   Cook the onion, carrot and celery gently in two thirds of the olive oil until everything is soft and the onion is translucent.

2. 2

   Stir in the tomato purée and let it fry for a minute until it darkens from red to brick and smells sweet rather than sharp.

3. 3

   Add the drained beans, hot stock, bay leaves, oregano and salt, bring to a simmer and cook uncovered so it reduces a little.

4. 4

   Press a ladleful of the beans against the side of the pan with the back of a spoon and stir them back in. The soup will thicken and turn creamy without anything being added.

5. 5

   Take out the bay leaves, stir in the parsley, and pour the remaining olive oil over each bowl at the table.